Persistence and Effects of Processing on Reduction of Chlorantraniliprole Residues on Cowpea Fruits

被引：29

作者：

Vijayasree, V. ^{[1
]}

Bai, Hebsy ^{[1
]}

Beevi, S. Naseema ^{[1
]}

Mathew, Thomas Biju ^{[1
]}

Kumar, Vijayarahava ^{[2
]}

George, Thomas ^{[3
]}

Xavier, George ^{[1
]}

机构：

[1] Kerala Agr Univ, Coll Agr, Dept Agr Entomol, Thiruvananthapuram 695522, Kerala, India

[2] Kerala Agr Univ, Coll Agr, Dept Agr Stat, Thiruvananthapuram 695522, Kerala, India

[3] Kerala Agr Univ, Coll Agr, Dept Soil Sci & Agr Chem, Thiruvananthapuram 695522, Kerala, India

来源：

BULLETIN OF ENVIRONMENTAL CONTAMINATION AND TOXICOLOGY | 2013年 / 90卷 / 04期

关键词：

Cowpea; Chlorantraniliprole; Residue; Dissipation; Decontamination; TOMATO;

D O I：

10.1007/s00128-012-0944-9

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

A field trial was conducted to study the dissipation kinetics of chlorantraniliprole 18.5 % SC on cowpea fruits. The fruit samples drawn periodically were analyzed by liquid chromatography and tandem mass detection (LC-MS/MS). The initial residues of chlorantraniliprole in cowpea fruits were found to be 0.55 mg kg(-1) which dissipated rapidly, with a half-life of 1.31 days and a waiting period of 0.62 days following first order kinetics. Processing of the fruits with solutions commonly used in households reduced the insecticide residues on cowpea fruits harvested 2 h after spraying by 47.19 %-91.70 % and 44.56 %-91.25 % on fruits plucked on the third day.

引用

页码：494 / 498

页数：5

共 35 条

[31] Saponin content and trypsin inhibitor activity of cowpea: Varietal differences and effects of processing and cooking methods
Sinha, R
Kawatra, A
Sehgal, S
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2005, 42 (02): : 182 - 185
[32] Effects of chlorine, hydrogen peroxide, and ozone on the reduction of mancozeb residues on tomatoes
Cengiz, Mehmet Fatih
Certel, Muharrem
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY, 2014, 38 (03) : 371 - 376
[33] Effects of sun drying and smoking on Salmonella typhimurium (LT 2) during cowpea-daddawa processing
C.K. Wachukwu
T.G. Sokari
S.A. Wemedo
Plant Foods for Human Nutrition, 2003, 58 (3) : 1 - 7
[34] Effects of processing and addition of a cowpea leaf relish on the iron and zinc nutritive value of a ready-to-eat sorghum-cowpea porridge aimed at young children
Vilakati, Nokuthula
Taylor, John R. N.
MacIntyre, Una
Kruger, Johanita
LWT-FOOD SCIENCE AND TECHNOLOGY, 2016, 73 : 467 - 472
[35] Reduction of pesticide residues from teff (Eragrostis tef) flour spiked with selected pesticides using household food processing steps
Mekonen, Seblework
Ambelu, Argaw
Spanoghe, Pieter
HELIYON, 2019, 5 (05)

← 1 2 3 4 →