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Chlorpyrifos residues levels in fruits and vegetables after field treatment.

Identifieur interne : 000780 ( PubMed/Corpus ); précédent : 000779; suivant : 000781

Chlorpyrifos residues levels in fruits and vegetables after field treatment.

Auteurs : Alberto Angioni ; Fabrizio Dedola ; Anna Garau ; Giorgia Sarais ; Paolo Cabras ; Pierluigi Caboni

Source :

Journal of environmental science and health. Part. B, Pesticides, food contaminants, and agricultural wastes [ 1532-4109 ] ; 2011.

RBID : pubmed:21726154

English descriptors

KwdEn :
- Biodegradation, Environmental, Chlorpyrifos (analysis), Chromatography, Gas, Citrus sinensis (chemistry), Food Contamination (analysis), Insecticides (analysis), Lycopersicon esculentum (chemistry), Pesticide Residues (analysis), Prunus (chemistry), Vitis (chemistry), Wine (analysis).
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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pubmed:21726154

Le document en format XML

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<author><name sortKey="Angioni, Alberto" sort="Angioni, Alberto" uniqKey="Angioni A" first="Alberto" last="Angioni">Alberto Angioni</name>
<affiliation><nlm:affiliation>Dipartimento di Tossicologia, Universit`a di Cagliari, Cagliari, Italy. aangioni@unica.it</nlm:affiliation>
</affiliation>
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<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>
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<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><nlm:affiliation>Dipartimento di Tossicologia, Universit`a di Cagliari, Cagliari, Italy. aangioni@unica.it</nlm:affiliation>
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<author><name sortKey="Dedola, Fabrizio" sort="Dedola, Fabrizio" uniqKey="Dedola F" first="Fabrizio" last="Dedola">Fabrizio Dedola</name>
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<author><name sortKey="Garau, Anna" sort="Garau, Anna" uniqKey="Garau A" first="Anna" last="Garau">Anna Garau</name>
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<author><name sortKey="Sarais, Giorgia" sort="Sarais, Giorgia" uniqKey="Sarais G" first="Giorgia" last="Sarais">Giorgia Sarais</name>
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<author><name sortKey="Cabras, Paolo" sort="Cabras, Paolo" uniqKey="Cabras P" first="Paolo" last="Cabras">Paolo Cabras</name>
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<author><name sortKey="Caboni, Pierluigi" sort="Caboni, Pierluigi" uniqKey="Caboni P" first="Pierluigi" last="Caboni">Pierluigi Caboni</name>
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<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>
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<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>
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<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>
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<Title>Journal of environmental science and health. Part. B, Pesticides, food contaminants, and agricultural wastes</Title>
<ISOAbbreviation>J Environ Sci Health B</ISOAbbreviation>
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<ArticleTitle>Chlorpyrifos residues levels in fruits and vegetables after field treatment.</ArticleTitle>
<Pagination><MedlinePgn>544-9</MedlinePgn>
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<ELocationID EIdType="doi" ValidYN="Y">10.1080/03601234.2011.583880</ELocationID>
<Abstract><AbstractText>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.</AbstractText>
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<AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Angioni</LastName>
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<AffiliationInfo><Affiliation>Dipartimento di Tossicologia, Universit`a di Cagliari, Cagliari, Italy. aangioni@unica.it</Affiliation>
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<Author ValidYN="Y"><LastName>Dedola</LastName>
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<QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName>
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<MeshHeading><DescriptorName UI="D018551" MajorTopicYN="N">Lycopersicon esculentum</DescriptorName>
<QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName>
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<MeshHeading><DescriptorName UI="D010573" MajorTopicYN="N">Pesticide Residues</DescriptorName>
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</MeshHeading>
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<QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName>
</MeshHeading>
<MeshHeading><DescriptorName UI="D027843" MajorTopicYN="N">Vitis</DescriptorName>
<QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName>
</MeshHeading>
<MeshHeading><DescriptorName UI="D014920" MajorTopicYN="N">Wine</DescriptorName>
<QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName>
</MeshHeading>
</MeshHeadingList>
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Chlorpyrifos residues levels in fruits and vegetables after field treatment.

Chlorpyrifos residues levels in fruits and vegetables after field treatment.

Source :

English descriptors

Abstract

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