Decontamination of λ-cyhalothrin Residues in Okra Fruits

Author: Singh B., Gaur R.K., Jakhar A. and Chauhan R.

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Abstract

Subjecting fruits and vegetables to effective decontamination methods is crucial for reducing the risks posed by the indiscriminate use of pesticides. In this context, a study was conducted on decontamination of λ-cyhalothrin residues in okra fruits. λ-cyhalothrin was applied in okra crop twice at recommended dose (15 g a.i. ha-¹) and double dose (30 g a.i. ha-¹). Okra fruit samples were collected from each treatment 0 (2 h), 1 and 3 day(s) after second spray and subjected to various decontamination methods. The residues in the processed fruits were analyzed using Gas Chromatography-Mass Spectrometry. All the decontamination methods were effective in removing λ-cyhalothrin residues from okra fruits, however, washing followed by boiling okra fruits removing maximum residues (53-72%) proved to be the most effective, followed by dipping in 2 per cent salt solution (52-68%) and 2 per cent tamarind solution (48-65%). Conversely, only washing okra fruits under tap water was the least effective method of decontamination

Keywords

Okra, λ-cyhalothrin, residue, decontamination, GCMS/MS

Conclusion

The indiscriminate and excessive use of pesticides resulted in residues accumulation in the food materials, water, fruits, vegetables and in total diet and leads to the chronic disorders in human body. This risk of residues in vegetables such as okra may be reduced to a greater extent by processing them with some common household decontamination methods like washing followed by boiling of okra fruits, dipping in salt solution (2%) and tamarind solution (2%) which resulted up to 72 per cent reduction in λ-cyhalothrin residues

References

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How to cite this article

Singh B., Gaur R.K., Jakhar A. and Chauhan R. (2024). Decontamination of λ-cyhalothrin Residues in Okra Fruits. Biological Forum – An International Journal, 16(10): 89-93