Abstract
The reduction in residue levels of fenpropathrin with time after treatment of tomatoes and green beans, grown in two types of commercial greenhouse in Almeria, Spain, was investigated. Extracted residues were quantified by GC-ECD and their composition verified using GC-MS. Recovery of fenpropathrin from samples spiked with differing amounts of the compound were assessed. For statistical purposes, the loss of fenpropathrin with time was considered to follow a pseudo-first order reaction. The plant species and the season had a significant affect on rates of loss of fenpropathrin but the effect of the type of greenhouse and of the applied dose were not significant.
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