alexa Persistence and effect of processing on reduction of chlorpyriphos residues in okra fruits.


Journal of Food Processing & Technology

Author(s): Samriti, Chauhan R, Kumari B

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Abstract Residue levels of chlorpyriphos were determined in unprocessed and processed okra fruits to evaluate the effect of different processes (washing and washing followed by boiling/cooking) on reduction of residues of this pesticide in okra. The study was carried out on okra crop (Variety, Varsha Uphar) in research farm of Chaudhary Charan Singh, Haryana Agricultural University, Hisar with application of chlorpyriphos (Radar 20 EC) at 200 g a.i./ha and 400g a.i./ha (Single Dose, T(1)) and 400 g a.i./ha (Double Dose, T(2)). Samples of okra fruits were collected on 0, 1, 3, 5, 7, 10, 15 days and at harvest after treatment. Residues were estimated by GC-ECD system and reached BDL of 0.010 mg kg(-1) on 7th and 15th day in case of single and double dose, respectively. The residues dissipated with half-life period of 3.15 days at lower dose and 3.46 days at higher dose following biphasic first order kinetics. Processing was found very effective in reducing the levels of chlorpyriphos residues in okra fruits. Maximum reduction (64-77\%) was observed by washing + boiling followed by washing (13-35\%). This article was published in Bull Environ Contam Toxicol and referenced in Journal of Food Processing & Technology

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