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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 4
First page : (415) Last page : (422 )
Article doi: : http://dx.doi.org/10.18782/2320-6445

Effect of Processing on Reduction of Profenofos and Chlorpyrifos Residues in Tomato Fruits

Tanuja Banshtu* and Surender Kumar Patyal

Department of Entomology,
Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan - 173 230, H.P., India
*Corresponding Author E-mail: twinkle_banshtu5@yahoo.in
Received: 28.04.2018  |  Revised: 25.05.2018   |  Accepted: 7.06.2018  

 

 ABSTRACT

Experiments were carried out to evaluate the effect of different decontamination processes on reduction of profenofos and chlorpyrifos residues in tomato fruits like washing, cooking, washing plus cooking and dipping in chemical solutions after application of Profex 50EC (profenofos 50%) and Lethal 20EC (chlorpyrifos 20%) individually on the crop. Profex 50EC was applied twice at the rate of 0.8ml/L and Lethal 20EC @ 2.50ml/L at 15 days interval on tomato crop. Tomato fruits were collected at 0 (2 hours) and 3 days interval after the last spray and subjected to decontamination processes. Washing of zero day contaminated fruit samples provided 28.08-69.07% relief from profenofos residues and 39.52-69.21% relief from chlorpyrifos residues. Cooking degraded profenofos residues up to 40.60-71.83% and chlorpyrifos residues by 44.88-58.19%. Washing plus cooking removed profenofos and chlorpyrifos residues up to 75% as compared to other processes and proved to be the best technique in removing the residues. Washing of fruits with 2% NaOH solution reduced the profenofos residues up to 69.07-71.42%, whereas washing with 0.05% solution of HCl reduced the profenofos residues up to 65.30-68.31%. Similarly chlorpyrifos residues were reduced to 69.21-67.33% after treatment with 2% NaOH solution and up to 61.84-65.30% after treatment with 0.05% HCl solution.

Key words: Tomato, Processing, Profenofos, Chlorpyrifos, Residues

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Banshtu, T. and Patyal, S.K., Effect of Processing on Reduction of Profenofos and Chlorpyrifos Residues in Tomato Fruits, Int. J. Pure App. Biosci.6(4): 415-422 (2018). doi: http://dx.doi.org/10.18782/2320-7051.6445