Monitoring of Carbendazim residues in post-harvest treated Red Delicious apples

Abstract

This research paper aims to provide a comprehensive analysis of the presence and levels of Carbendazim residues in post-harvest treated Red Delicious apples in two condition i.e. ambient stored condition and cold stored condition. Carbendazim, a benzimidazole fungicide, has gained prominence as an effective means of controlling fungal diseases in apple orchards, including the commonly encountered apple scab and powdery mildew. The residue levels of Carbendazim in post-harvest treated Red Delicious apples, however, raise concerns about consumer safety and environmental impact. The investigation encompasses residue analysis methodologies, factors influencing residue levels, and potential mitigation strategies to ensure food safety and sustainability. The study showed that Carbendazim residue persistence was more in cold stored apple compared to ambient stored apple and to reduce its concentration to less than 5ppm it took 60 days, if pesticide applied ate recommended dose. It indicates, that the apple can be produced residue free and safe for consumption if judicious use of pesticides with respect to concentration and time is followed. Pesticides applied properly and scientifically avoiding drift to environment can reduce the impact on human health.