Dissipation of 8 pesticides on bok choy (Brassica chinensis) with once and multiple times application under field condition
Journal Title: SDRP Journal of Food Science & Technology - Year 2016, Vol 1, Issue 1
Abstract
For better understanding the impact of multiple applications on the possible residue risk of pesticides on vegetables, a field trial was performed to evaluate eight pesticides (Phoxim, dichlorvos, cyhalothrin, ?-cypermethrin, deltamethrin, fenvalerate, dimethoate and chlorothalonil) on bok choy. The dissipation of the selected pesticides was monitored after once application (OA) or multiple applications (MA). The suitability of multiple applications strategy of the selected pesticides for pest management on bok choy was also evaluated. The deposition ratio for all the pesticides ranged from 0.77‰ to 9.7‰. Dissipation of all the pesticides followed a typical first-order pattern. The estimated degradation half-lives of all the pesticides ranged from 0.6 to 11.95 days and from 0.68 to 11.87 days for OA and MA, respectively. However, the practical concentrations of all the pesticides measured at 2 h after the last application raged from 1.43 to 14.61 mg kg-1 and from 2.34 to 21.29 mg kg-1 for OA and MA, respectively. It is acceptable for the recommend doses for phoxim, dichlorvos, cyhalothrin, and ?-cypermethrinon on bok choy for OA or MA in the present study. For the sake of food safety and sustainable use of pesticides, however, special attention needs to be paid to the MA of deltamethrin and fenvalerate. The MA of dimethoate and chlorothalonil on bok choy was not recommended.
Authors and Affiliations
Xiang Yang Yu
Keywords
Related Articles
- EP ID EP393423
- DOI 10.25177/JFST.1.1.4
- Views 61
- Downloads 0
Combining essential oils and olive extract for control of multi-drug resistant Salmonella enterica on organic leafy greens
Organic fresh produce sales have been increasing in recent years and ensuring safety of produce is important. We investigated the combined antimicrobial effects of plant essential oils and olive extract against Salmonell...
Is wine savory? Umami taste in wine
Umami is an important taste element in natural products like wine. The umami taste has characteristic qualities that differentiate it from other tastes, including a taste-enhancing synergism between two umami compounds,...
Alteration in Escherichia coli and Streptococcus faecalis cells induced by ozone
To elucidate ozone action mechanism, cell suspensions of E. coli 8099 and S. faecalis ATCC29212 were initially exposed to ozone for 5 min, and then treated with sodium dodecyl sulfate, sodium hydroxide, and proteinase K....
PROXIMATE CONTENT AND ANTIOXIDANT PROFILE OF PUMPKIN (Cucurbita pepo L.) LEAFY VEGETABLE AS INFLUENCED BY NPK FERTILIZER
This study evaluated the influence of NPK fertilizer on the proximate content and antioxidant profile of pumpkin leafy vegetable. The vegetable was raised at the Teaching and Research Farm, Obafemi Awolowo University, Ni...
Wine phenolics: looking for a smooth mouthfeel
Each grape variety has its own phenolic profile. However, the concentration of the phenolic compounds present in wine, are mainly dependent of the winemaking process. Phenolic compounds influence wine sensorial character...