Residue levels of captan and trichlorfon in field-treated kaki fruits, individual versus composite samples, and after household processing

The dissipation of residue levels of captan and trichlorfon in field-treated kaki crops was studied according to good laboratory practices to propose maximum residue limits (MRLs). Residue levels of captan and trichlorfon were analysed by GC/MS and LC-MS/MS, respectively. Residue levels of captan and trichlorfon permitted one to propose MRLs in kaki of 3 and 5 mg-1, respectively. The behaviour of these residues was also studied after peeling and cooking, and in individual fruits versus composite samples. Residue levels of these compounds for individual fruits suggested that a variability factor up to three could be set for the acute risk assessment. Levels of captan decreased by more than 90% after peeling and completely after cooking. Trichlorfon penetrates into the flesh in a proportion of 70% of the residue at the pre-harvest interval. Cooking resulted in a decrease of 27% of residue levels of trichlorfon. © 2006 Taylor & Francis.

Bibliographic Details

Main Authors:	Fernández-Cruz, M. L., Grimalt, S., Villarroya, M., López, F. J., Llanos, S., García-Baudín, J. M.
Format:	journal article biblioteca
Language:	English
Published:	Taylor & Francis 2006
Subjects:	Residue, Captan, Folpet, Dichlorvos, Trichlorfon, Metabolites, Variability factor, Processing, Kaki, Vegetable, Minor crop,
Online Access:	http://hdl.handle.net/20.500.12792/5091 http://hdl.handle.net/10261/293769
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