Chlorpyrifos residues levels in fruits and vegetables after field treatment.
Identifieur interne : 000D60 ( Ncbi/Curation ); précédent : 000D59; suivant : 000D61Chlorpyrifos residues levels in fruits and vegetables after field treatment.
Auteurs : Alberto Angioni [Italie] ; Fabrizio Dedola ; Anna Garau ; Giorgia Sarais ; Paolo Cabras ; Pierluigi CaboniSource :
- Journal of environmental science and health. Part. B, Pesticides, food contaminants, and agricultural wastes [ 1532-4109 ] ; 2011.
English descriptors
- KwdEn :
- MESH :
- chemical , analysis : Chlorpyrifos, Insecticides, Pesticide Residues.
- analysis : Food Contamination, Wine.
- chemistry : Citrus sinensis, Lycopersicon esculentum, Prunus, Vitis.
- Biodegradation, Environmental, Chromatography, Gas.
Abstract
Chlorpyrifos (O,O-diethyl O-3,5,6-trichloro-2-pyridyl phosphorothioate) was applied with three different formulations on oranges, peaches, tomatoes, wine and table grapes, and its behaviour was evaluated after field treatment. The formulations applied were emulsifiable concentrates (EC), microencapsulates (ME), and wettable granules (WG). The residues were similar in all crops studied in the EC and WG experiments, except peaches with WG treatment, the residue amount was lower than EC values. Tomatoes which were grown in greenhouse showed similar residues in all treatments just after treatment. Wine and table grapes showed different decline curves in the EC experiments ascribable to the different growing technology. Instrumental limit of determination (LOD) and limit of quantification (LOQ) for all matrices were 0.01, and 0.03 mg kg⁻¹, respectively. Repeated treatments showed that Chlorpyrifos can accumulate leading to residue levels at the preharvest interval (PHI) over the maximum residue level (MRL), especially on oranges and peaches. Among the formulates used ME showed the higher risk of residues over the MRL at harvest.
DOI: 10.1080/03601234.2011.583880
PubMed: 21726154
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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Chlorpyrifos residues levels in fruits and vegetables after field treatment.</title><author><name sortKey="Angioni, Alberto" sort="Angioni, Alberto" uniqKey="Angioni A" first="Alberto" last="Angioni">Alberto Angioni</name><affiliation wicri:level="1"><nlm:affiliation>Dipartimento di Tossicologia, Universit`a di Cagliari, Cagliari, Italy. aangioni@unica.it</nlm:affiliation><country xml:lang="fr">Italie</country><wicri:regionArea>Dipartimento di Tossicologia, Universit`a di Cagliari, Cagliari</wicri:regionArea><wicri:noRegion>Cagliari</wicri:noRegion></affiliation></author><author><name sortKey="Dedola, Fabrizio" sort="Dedola, Fabrizio" uniqKey="Dedola F" first="Fabrizio" last="Dedola">Fabrizio Dedola</name></author><author><name sortKey="Garau, Anna" sort="Garau, Anna" uniqKey="Garau A" first="Anna" last="Garau">Anna Garau</name></author><author><name sortKey="Sarais, Giorgia" sort="Sarais, Giorgia" uniqKey="Sarais G" first="Giorgia" last="Sarais">Giorgia Sarais</name></author><author><name sortKey="Cabras, Paolo" sort="Cabras, Paolo" uniqKey="Cabras P" first="Paolo" last="Cabras">Paolo Cabras</name></author><author><name sortKey="Caboni, Pierluigi" sort="Caboni, Pierluigi" uniqKey="Caboni P" first="Pierluigi" last="Caboni">Pierluigi Caboni</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2011">2011</date><idno type="RBID">pubmed:21726154</idno><idno type="pmid">21726154</idno><idno type="doi">10.1080/03601234.2011.583880</idno><idno type="wicri:Area/PubMed/Corpus">000780</idno><idno type="wicri:Area/PubMed/Curation">000780</idno><idno type="wicri:Area/PubMed/Checkpoint">000780</idno><idno type="wicri:Area/Ncbi/Merge">000D60</idno><idno type="wicri:Area/Ncbi/Curation">000D60</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Chlorpyrifos residues levels in fruits and vegetables after field treatment.</title><author><name sortKey="Angioni, Alberto" sort="Angioni, Alberto" uniqKey="Angioni A" first="Alberto" last="Angioni">Alberto Angioni</name><affiliation wicri:level="1"><nlm:affiliation>Dipartimento di Tossicologia, Universit`a di Cagliari, Cagliari, Italy. aangioni@unica.it</nlm:affiliation><country xml:lang="fr">Italie</country><wicri:regionArea>Dipartimento di Tossicologia, Universit`a di Cagliari, Cagliari</wicri:regionArea><wicri:noRegion>Cagliari</wicri:noRegion></affiliation></author><author><name sortKey="Dedola, Fabrizio" sort="Dedola, Fabrizio" uniqKey="Dedola F" first="Fabrizio" last="Dedola">Fabrizio Dedola</name></author><author><name sortKey="Garau, Anna" sort="Garau, Anna" uniqKey="Garau A" first="Anna" last="Garau">Anna Garau</name></author><author><name sortKey="Sarais, Giorgia" sort="Sarais, Giorgia" uniqKey="Sarais G" first="Giorgia" last="Sarais">Giorgia Sarais</name></author><author><name sortKey="Cabras, Paolo" sort="Cabras, Paolo" uniqKey="Cabras P" first="Paolo" last="Cabras">Paolo Cabras</name></author><author><name sortKey="Caboni, Pierluigi" sort="Caboni, Pierluigi" uniqKey="Caboni P" first="Pierluigi" last="Caboni">Pierluigi Caboni</name></author></analytic><series><title level="j">Journal of environmental science and health. Part. B, Pesticides, food contaminants, and agricultural wastes</title><idno type="eISSN">1532-4109</idno><imprint><date when="2011" type="published">2011</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Biodegradation, Environmental</term><term>Chlorpyrifos (analysis)</term><term>Chromatography, Gas</term><term>Citrus sinensis (chemistry)</term><term>Food Contamination (analysis)</term><term>Insecticides (analysis)</term><term>Lycopersicon esculentum (chemistry)</term><term>Pesticide Residues (analysis)</term><term>Prunus (chemistry)</term><term>Vitis (chemistry)</term><term>Wine (analysis)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Chlorpyrifos</term><term>Insecticides</term><term>Pesticide Residues</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Food Contamination</term><term>Wine</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus sinensis</term><term>Lycopersicon esculentum</term><term>Prunus</term><term>Vitis</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Biodegradation, Environmental</term><term>Chromatography, Gas</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Chlorpyrifos (O,O-diethyl O-3,5,6-trichloro-2-pyridyl phosphorothioate) was applied with three different formulations on oranges, peaches, tomatoes, wine and table grapes, and its behaviour was evaluated after field treatment. The formulations applied were emulsifiable concentrates (EC), microencapsulates (ME), and wettable granules (WG). The residues were similar in all crops studied in the EC and WG experiments, except peaches with WG treatment, the residue amount was lower than EC values. Tomatoes which were grown in greenhouse showed similar residues in all treatments just after treatment. Wine and table grapes showed different decline curves in the EC experiments ascribable to the different growing technology. Instrumental limit of determination (LOD) and limit of quantification (LOQ) for all matrices were 0.01, and 0.03 mg kg⁻¹, respectively. Repeated treatments showed that Chlorpyrifos can accumulate leading to residue levels at the preharvest interval (PHI) over the maximum residue level (MRL), especially on oranges and peaches. Among the formulates used ME showed the higher risk of residues over the MRL at harvest.</div></front></TEI></record>Pour manipuler ce document sous Unix (Dilib)
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