Section 2
Chapter 1,794

Degradation of endosulfan in and on unprocessed and processed okra fruits

Yadav, S.S.; Yadav, P.R.

Indian Journal of Entomology 51(3): 315-321


ISSN/ISBN: 0367-8288
Accession: 001793093

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Okra (Abelmoschus esculentus Moench.) was raised during summers of 1980 at farmer's field near Hissar to see degradation behaviour of endosulfan in/on marketable fruits and to observe the effect of washing and boiling/cooking on its persistence. The toxicant was applied thrice at the rate of 1.6 1 Thiodan 35 EC per ha each time at 15 days interval. For analysis, samples were collected at 0, 1, 3, 6, 10 and 15 days after the first and third sprayings. Microquantities of insecticide were determined by spectrophotometric method. Recovery of endosulfan was 93.20 per cent. In unprocessed fruits, the initial deposits were 4.43 to 4.89 ppm and at the time of final sampling, the insecticide persisted to the tune of 0.14 to 0.25 ppm resulting in 94.89 to 96.84 per cent dissipation. Insecticide degraded faster in the beginning which decreased as the time elapsed. The half life values were 3.54 to 4.12 days in both the sprayings. The loss of endosulfan from okra fruits due to washing and boiling/cooking at different sampling intervals varied from 42.85 to 59.19 and 61.32 to 74.49 per cent, respectively. The residue reached below prescribed tolerance level of 2 ppm within three and one days of spraying in unprocessed and washed fruits while in boiled/cooked fruits, even the initial deposits were below the prescribed tolerance level. It can be concluded that boiled/cooked fruits can be consumed even just after treatment without any danger to the health of the consumers. However, just to be on safer side, one day time interval between the spraying and consumption of such treated fruits after boiling/cooking is desirable.

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