Residues of Profenofos with Special Reference to its Removal Trials and Biochemical Effects on Tomato | ||
| Journal of Plant Protection and Pathology | ||
| Article 13, Volume 7, Issue 12, December 2016, Pages 845-849 PDF (250.52 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jppp.2016.52469 | ||
| Author | ||
| A. A. Shalaby* | ||
| Plant Protection Department, Faculty of Agriculture, Zagazig University – Egypt | ||
| Abstract | ||
| During June of 2016 tomato plants were sprayed with profenofos (Seliton 72% E.C.) at the rate of 750 cm3 / feddan (540 g a.i.). Leaves and fruits samples were collected at 2 hrs to 15 days after application and analyzed using GC. Results revealed that, the initial amounts in leaves were much higher than in tomato fruits. A rapid degradation of profenofos residues was noticed in tomato fruits comparing with tomato leaves. The washing of the treated fruits (2 hours) with tap water or 1% of soap, sodium chloride, acetic acid and potassium permanganate reduced indicating the initial deposits (20.53 mg/kg) to 6.11, 9.03, 7.69, 9.87 and 5.06 mg/kg indicating 70.24, 56.02, 62.54, 51.92 and 75.35% dislodge, respectively. Preparation of tomato paste reduced profenofos residues to undetected amounts being 100% removal. The consumable safety time was 3 days after application and this period could be shorted to two hours after spraying if harvested tomato fruits were washed with the above mentioned washing solutions or prepared to tomato paste. Profenofos significantly reduced the mean levels of each N, P, K, Ca, Fe, Mn. As well as the mean levels of total soluble solid (T.S.S.), ascorbic acid, β-carotene, acidity and protein were significantly reduced at 6, 9 and 15 days of spraying. The mean amounts of total soluble sugars and glucose were not significantly affected by profenofos. Dry matter in treated tomato fruits were significantly increased compared with control. | ||
| Keywords | ||
| Profenofos; Tomato; residues; home processing; Chemical composition | ||
|
Statistics Article View: 227 PDF Download: 766 |
||
