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1999•Pesticide Research JournalRequires access

Dissipation of Triazophos from Brinjal and Okra fruits

M.F. Raj, P.G. Shah, B.K. Patel, B.A. Patel, J. A. Patel

Open publisher page 2 citations

Abstract

The dissipation of triazophos in/on brinjal and okra fruits following its application @ 350 and 700 g a.i. ha−1, is reported. The residue persisted upto the 10th d on both the fruits, but dissipation was faster in case of brinjal fruit. Comparatively higher initial deposits of 2.549 and 6.617 μg g−1 on okra dissipated with a half-life of 1 day. Unlike okra, low initial levels of 0.165 and 0.218 μg g−1 on brinjal dissipated with half-life of 1 and 2 d for the lower and the higher doses, respectively. Considerable reduction of triazophos residue was noticed with washing and washing+cooking treatments for both the fruits.

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What this paper is about

The dissipation of triazophos in/on brinjal and okra fruits following its application @ 350 and 700 g a.i. ha−1, is reported. The residue persisted upto the 10th d on both the fruits, but dissipation was faster in case of brinjal fruit. Comparatively higher initial deposits of 2.549 and 6.617 μg g−1 on okra dissipated with a half-life of 1 day. Unlike okra, low initial levels of 0.165 and 0.218 μg g−1 on brinjal dissipated with half-life of 1 and 2 d for the lower and the higher doses, respectively. Considerable reduction of triazophos residue was noticed with washing and washing+cooking treatments for both the fruits.

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Available abstract

The dissipation of triazophos in/on brinjal and okra fruits following its application @ 350 and 700 g a.i. ha−1, is reported. The residue persisted upto the 10th d on both the fruits, but dissipation was faster in case of brinjal fruit. Comparatively higher initial deposits of 2.549 and 6.617 μg g−1 on okra dissipated with a half-life of 1 day. Unlike okra, low initial levels of 0.165 and 0.218 μg g−1 on brinjal dissipated with half-life of 1 and 2 d for the lower and the higher doses, respectively. Considerable reduction of triazophos residue was noticed with washing and washing+cooking treatments for both the fruits.

Key concepts: Residue (chemistry), Toxicology, Horticulture, Waiting period, Dissipation, Mathematics, Non-invasive ventilation, Forensic science

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