Pesticide residue levels in peppers cultivated in Souss Masa valley (Morocco) after multiple applications of azoxystrobin and chlorothalonil

Residue levels of azoxystrobin and chlorothalonil were determined in peppers grown in an experimental greenhouse. These two pesticides were selected on the basis of previous excesses of 26 and 24%, respectively, found in peppers samples cultivated in 2008 in eastern Morocco. The measurements were made over a 7 week period in which up to three successive treatments with azoxystrobin and a 4 week period in which up to three successive treatments with chlorothalonil were carried out. In all cases, plants were sprayed separately with azoxystrobin and chlorothalonil with application rates of active ingredients of 50 and 200 cc hl−1, respectively. Sampling was carried out at 0, 2, 4, 7, 12, 15 and 22 days for azoxystrobin and 0, 1, 3, 7, 8 and 10 days for chlorothalonil. Residue levels of azoxystrobin and chlorothalonil were determined by liquid–liquid extraction (LLE) and gas chromatography with electron-capture detector (GC-ECD). During the study, residue levels in the plantation ranged between 1.14 and 0.02 mg kg−1 for azoxystrobin and between 0.55 and 0.04 mg kg−1 for chlorothalonil. The application of an intensive washing process to the pepper samples did not lead to a significant reduction in the residue levels of either pesticide. Likewise, significant differences were not found between the residue levels in the ‘edible’ and ‘inedible’ parts of the peppers.