Department of Entomology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan, 173 230, India.
Environ Sci Pollut Res Int. 2019 Aug;26(22):22464-22471. doi: 10.1007/s11356-019-04738-6. Epub 2019 Jun 3.
A field experiment was conducted to study the persistence and dissipation pattern of a new molecule tetraniliprole on tomato fruits and soil. Tetraniliprole was sprayed at the rate of 60 g a.i. ha and 120 g a.i. haon the tomato crop. Tomato fruit samples were analyzed as per the method described by Bosta and Nageswara (Asian J Res Chem 8:383-388, 2015). The residues of tetraniliprole and its metabolite chinazolinon were estimated on HPLC equipped with RP C column and photo diode array detector. Initial deposits of tetraniliprole were 0.865 and 1.747 mg kg on fruits and 0.092 and 0.177 mg kg in the soil, respectively, from the two treatments at the rate 60 g a.i. ha and 120 g a.i. ha. The residues on fruits dissipated to half in 2.7 and 3.49 days, respectively. Based on the persistence studies, a waiting period of 15 days is suggested on tomato fruit from consumer's safety point of view. The pesticide residues, left to a variable extent in the tomato after harvesting, are beyond the control of consumers and have deleterious effects on human health; hence, their residues reduction by various culinary processes were highlighted. Treated tomato fruit samples collected at 1, 3, and 5 days after application were also subjected to common household practices. Washing of tomato fruits by tap, lukewarm, and saline water reduce tetraniliprole residues up to 37.63, 44.67, and 61.49%, respectively. Microwave cooking of tomato provided >12% better relief from tetraniliprole residues in comparison with open pan cooking of 72.21%. Chinazolinon residues, a metabolite of tetraniliprole, were not detected in any analyzed processed tomato fruit sample.
进行了田间试验，以研究新型杀虫剂四氯虫酰胺在番茄果实和土壤中的残留和消解模式。番茄作物上以 60 克有效成分/公顷和 120 克有效成分/公顷的剂量喷洒四氯虫酰胺。按照 Bosta 和 Nageswara（亚洲 J Res Chem 8:383-388, 2015）所述方法对番茄果实样品进行分析。使用配备 RP C 柱和光电二极管阵列检测器的 HPLC 估计四氯虫酰胺及其代谢物虫螨腈的残留量。从两种处理方式（剂量分别为 60 克有效成分/公顷和 120 克有效成分/公顷）获得的初始果实中四氯虫酰胺及其代谢物虫螨腈的残留量分别为 0.865 和 1.747 mg/kg，土壤中的残留量分别为 0.092 和 0.177 mg/kg。果实上的残留量分别在 2.7 和 3.49 天减少到一半。根据持久性研究，从消费者安全的角度来看，建议在番茄果实上等待 15 天。收获后番茄中残留的农药残留物在一定程度上超出了消费者的控制范围，并对人类健康产生有害影响；因此，强调了通过各种烹饪过程减少其残留量。在施药后 1、3 和 5 天采集的处理过的番茄果实样本也进行了常见的家庭处理。用自来水、温水和盐水冲洗番茄果实可分别减少四氯虫酰胺残留量 37.63%、44.67%和 61.49%。与开放式平底锅烹饪相比，微波烹饪提供了 >12%更好的四氯虫酰胺残留缓解效果，为 72.21%。在任何分析的加工番茄果实样本中均未检测到四氯虫酰胺的代谢产物虫螨腈残留。
