RESIDUES OF LAMBDA-CYHALOTHRIN INSECTICIDE AND ITS BIOCHEMICAL EFFECTS ON SWEET PEPPER FRUITS | ||
| Journal of Productivity and Development | ||
| Article 5, Volume 22, Issue 1, January 2017, Pages 65-81 PDF (638.56 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jpd.2017.41707 | ||
| Author | ||
| Aly Shalaby* | ||
| Plant Protection Department, Faculty of Agriculture, Zagazig University, Egypt | ||
| Abstract | ||
| Field studies on residues and dissipation of lambda-cyhalothrin in green pepper fruits were conducted during 2016. Residues were quantified at different harvest intervals of (2h), 1, 3, 6, 9, 12 and 15 day after insecticide application. Persistence, dissipation, half-life value and safe harvest interval of the insecticide in green pepper were calculated. Results revealed that, loss percentages of initial deposits were higher in sweet pepper fruits than leaves. The half-life (t½) values of lambda-cyhalothrin 2.68 and 3.45 in green pepper fruits and leaves, respectively. Data indicated that pepper fruits could be consumed safely after 6 days of treatment with lambda-cyhalothrin. Thepre harvest interval (PHI) value was reduced to two hours after spraying with washing the fruits with 1% sodium carbonate or frying the fruits in boiling oil when comparing with themaximum residue limit (MRL) (0.01 mg/kg). While pickling process was, however, don’t alter this value. Lambda –cyhalothrin residues significantly decreased the levels of the all tested quality parameters (total soluble sugar, glucose, acidity, total soluble solids, ascorbic acid, β-carotene, and protein) in pepper fruits throughout the experiment with the exception that the dry matter. Lambda -cyhalothrin residues were significantly reduced the levels of N %, P %, K %, iron mg/kg, manganese mg/kg, calcium % and zinc %. Conclusively, results clearly revealed that thePHI value (6 days) was reduced to two hours after spraying with washing the fruits with 1% sodium carbonate or frying the fruits. Lambda -cyhalothrin residues were significantly reduced the levels of some quality parameters and elements. | ||
| Keywords | ||
| lambda-cyhalothrin; sweet pepper; residues; quality parameters | ||
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