Impact of different decontamination methods on the reduction of spiromesifen residue in chilli fruits

Abstract

Chilli is an indispensable food item in the daily life of humans but it is affected by many insects, so various pesticides, including spiromesifen, are applied to chilli crops to protect this crop from insect infestation. However, the use of pesticides poses environmental and health issues. These issues have raised the demand for pesticide-free chillies among consumers. The primary aim of this study was to assess the efficacy of various decontamination methods in removing spiromesifen residues from chilli fruits. A randomized block design was employed to conduct a supervised field experiment at the Rajasthan Agricultural Research Institute in Durgapura, Jaipur, India. The samples of chillies treated with pesticides are subjected to seven different homemade techniques. The samples were extracted using the QuEChERS method, known for its efficiency, affordability, simplicity, robustness, and safety. The analysis of spiromesifen residues was conducted using gas chromatography (GC) equipped with an electron capture detector (ECD), and the results were verified using gas chromatography-mass spectrometry (GC-MS). Out of several decontamination methods, the lukewarm water treatment was more effective than any other decontamination method, which led to the highest elimination of spiromesifen residue, whereas rinsing with tap water eliminates the least amount of spiromesifen residue. So, the lukewarm water treatment is a safe, cost-effective, and eco-friendly approach to remove spiromesifen residues from Chilli.