Effect of Decontamination Processing on the Removal of Chlorpyrifos and Cypermethrin Residues from Tomato Fruits

Abstract

Laboratory experiments were carried out to evaluate the effect of different tomato fruit decontamination processing like washing, cooking, washing plus cooking and dipping in chemical solutions on reduction of chlorpyrifos and cypermethrin residues after application of ready-mix formulation Cannon 55EC (chlorpyrifos 50% +cypermethrin 5%) on the crop. Ready-mix formulation Cannon 55EC was applied twice at the rate of 1ml/L at 15 days interval. Tomato fruits were collected at 0 (2 hours) and 3 days interval after the last spray and subjected to decontamination processes. Washing of zero day contaminated fruit samples provided 40.04–71.07% relief from chlorpyrifos residues and 42.10–73.19% relief from cypermethrin residues. Cooking degraded chlorpyrifos residues up to 48.82–62.23% and cypermethrin residues by 62.17–67.10%. Washing plus cooking was found to be the best technique in removing the residues. Washing of fruits in solutions like NaOH (2%) and HCl (0.05%) has also shown good relief from chlorpyrifos and cypermethrin residues.