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

Abstract

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 kg⁻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.

Keywords:

• Residue
• captan
• folpet
• dichlorvos
• trichlorfon
• metabolites
• variability factor
• processing
• kaki
• vegetable
• minor crop

Acknowledgements

This study is supported by the Ramón y Cajal project (RC01-2434) co-sponsored by Ministerio de ciencia y Tecnologíca and Instituto of Nacional de Investigacíon y Tecnología Agraria y Alimentaria (INIA) and the agreement (CC01-0049) signed between INIA and Ministerio de Agricultura, pesca y Alimentacíon. We thank Juan Miguel Serra (Agrofit, Valencia) and Rafael Córdoba for their collaboration in the field trials and assistance in the laboratory, respectively.