Persistence and Effect of Processing on Reduction of Chlorpyriphos in ChilliKumari B* and Chauhan R
Department of Entomology, Chaudhary Charan Singh Haryana Agricultural University, Hisar-125004, Haryana, India
- *Corresponding Author:
- Kumari B
Department of Entomology
Chaudhary Charan Singh Haryana Agricultural University
Hisar-125004, Haryana, India
E-mail: [email protected]
Received date: June 30, 2015; Accepted date: July 21, 2015; Published date: July 28, 2015
Citation: Kumari B, Chauhan R (2015) Persistence and Effect of Processing on Reduction of Chlorpyriphos in Chilli. J Food Process Technol 6: 497. doi:10.4172/2157-7110.1000497
Copyright: © 2015 Kumari B, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Persistence behavior of chlorpyriphos in chilli was studied following application of formulation of 20 EC @ 160 (single dose) and 320 (double dose) g a.i.ha-1 at fruiting stage. Samples of green chilli and soil under crop were drawn at different time intervals and quantified by gas liquid chromatography equipped with electron capture detector. The initial deposits of residue on the chilli fruit were 0.397 and 1.021 mg kg-1 at single and double dose, respectively. Residues of chlorpyriphos dissipated to more than 75% after 10 days at both the dosages. The half-life period of chlorpyriphos in chilli was recorded to be 6.02 days at single dose and 5.67 days at double dose. Washing process was found effective in reducing the residues by 67.75 and 71.60 percent at, respective doses.