Persistence of tetraniliprole and reduction in its residues by various culinary practices in tomato in India

A field experiment was conducted to study the persistence and dissipation pattern of a new molecule tetraniliprole on tomato fruits and soil. Tetraniliprole was sprayed at the rate of 60 g a.i. ha−1 and 120 g a.i. ha−1on the tomato crop. Tomato fruit samples were analyzed as per the method described by Bosta and Nageswara (Asian J Res Chem 8:383-388, 2015). The residues of tetraniliprole and its metabolite chinazolinon were estimated on HPLC equipped with RP C18 column and photo diode array detector. Initial deposits of tetraniliprole were 0.865 and 1.747 mg kg−1 on fruits and 0.092 and 0.177 mg kg−1 in the soil, respectively, from the two treatments at the rate 60 g a.i. ha−1 and 120 g a.i. ha−1. The residues on fruits dissipated to half in 2.7 and 3.49 days, respectively. Based on the persistence studies, a waiting period of 15 days is suggested on tomato fruit from consumer’s safety point of view. The pesticide residues, left to a variable extent in the tomato after harvesting, are beyond the control of consumers and have deleterious effects on human health; hence, their residues reduction by various culinary processes were highlighted. Treated tomato fruit samples collected at 1, 3, and 5 days after application were also subjected to common household practices. Washing of tomato fruits by tap, lukewarm, and saline water reduce tetraniliprole residues up to 37.63, 44.67, and 61.49%, respectively. Microwave cooking of tomato provided >12% better relief from tetraniliprole residues in comparison with open pan cooking of 72.21%. Chinazolinon residues, a metabolite of tetraniliprole, were not detected in any analyzed processed tomato fruit sample.