Dissipation of pymetrozine and penconazole on and in pea fruits

Abstract EN

Estimate the residues of pymetrozine and penconazole in pea fruits were determined by using GC-ECD and HPLC-DAD with QuEChERS method.

The application was carried out using knapsack sprayer equipped with one nozzle.

The samples were taken after one hour, 1, 3, 5, 8, 11, 15 and 21 days of treatment.

Obtained data revealed that the residual level of pymetrozine was less than the maximum residue limit (MRL= 0.02 mg/kg) which recommended by Codex Alimentation Commission, as well as penconazole (MRL= 0.05mg/kg).

Data showed that penconazole residues were high persistence (t =3.6 days) than pymetrozine residues (t½=2.5 days) on pea fruits respectively.

The pre-harvest interval (PHI) of pymetrozine and penconazole were 8 and 12days after treatments for pea fruits respectively.

Results of household processing (washing with water, peeling and boiling) of pea fruits indicated that there are some safety methods to decrease the residues level of pymetrozine and penconazole.