Literature DB >> 16779597

Dissipation of endosulfan and dichlorvos residues in/on cauliflower curds.

A Deivendran1, Beena Kumari, G S Yadav.   

Abstract

Dissipation behaviour of endosulfan and dichlorvos in/on cauliflower, variety Snowball-16, was studied during rabi season (Sep.-March) 2003-2004. Endosulfan and dichlorvos were sprayed @ 350 and 110g a.i. with 115 g a.i., respectively, 80 days after transplanting. Samples were taken at the interval of 0 (1h after spray), 3, 5, 7, and 10 days after spray (DAS) in triplicate and residues were estimated on GC-ECD system equipped with capillary column. The initial deposits of 3.452 and 0.295microg g(-1) of endosulfan and dichlorvos dissipated to 0.084 (97.56%) and 0.009 (96.95%), respectively after 10 DAS. Residues of endosulfan reached below maximum residue limit of 2microg g(-1) one day after spray and of dichlorvos were below MRL value of 0.5microg g(-1) even on 0 day. Dissipation pattern followed first order kinetics for both the insecticides with half life periods of 1.81 and 2.08 days for endosulfan and dichlorvos, respectively.

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Year:  2006        PMID: 16779597     DOI: 10.1007/s10661-006-7394-y

Source DB:  PubMed          Journal:  Environ Monit Assess        ISSN: 0167-6369            Impact factor:   2.513


  1 in total

1.  Improved cleanup technique for the estimation of endosulfan and endrin residues.

Authors:  T S Kathpal; R S Dewan
Journal:  J Assoc Off Anal Chem       Date:  1975-09
  1 in total
  2 in total

1.  The effect of dichlorvos on control of drosophila and its safety evaluation under different application methods.

Authors:  Yue Zhang; Jing Zheng You; You Zhou; Pei Wen Zhang; De Qiang Qin; Zhi Xiang Zhang
Journal:  Environ Sci Pollut Res Int       Date:  2017-08-16       Impact factor: 4.223

2.  Environmental fate of chlorantraniliprole residues on cauliflower using QuEChERS technique.

Authors:  Abhijit Kar; Kousik Mandal; Balwinder Singh
Journal:  Environ Monit Assess       Date:  2012-04-20       Impact factor: 2.513

  2 in total

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