Persistence behaviour and safety risk evaluation of pyridalyl in tomato and cabbage.
Dissipation
Pyridalyl
Risk Assessment
Soil
Vegetable
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
30 Mar 2020
30 Mar 2020
Historique:
received:
14
04
2019
revised:
10
10
2019
accepted:
14
10
2019
pubmed:
9
11
2019
medline:
27
2
2020
entrez:
9
11
2019
Statut:
ppublish
Résumé
A field experiment was set up to evaluate persistence behaviour of pyridalyl in tomato, cabbage and cultivated field soil over two consecutive seasons. An analytical method was developed to analyze pyridalyl residues in different matrices and duly validated, based on single laboratory method validation criteria. Pyridalyl residues were detected and quantified using a gas chromatograph equipped with an electron capture detector. The compound exhibited low persistence in tomato, cabbage and soil. A safe waiting period of 17-18 d after final insecticide application needs to be maintained before harvesting the crop. Both dietary and soil ecological risk were assessed and it was found that the harvested vegetables were toxicologically safe for consumption. However, there was concern about insecticidal toxicity against the algal population of soil which needs to be reconfirmed by further studies.
Identifiants
pubmed: 31699561
pii: S0308-8146(19)31839-4
doi: 10.1016/j.foodchem.2019.125711
pii:
doi:
Substances chimiques
Insecticides
0
Phenyl Ethers
0
Soil
0
Soil Pollutants
0
S 1812
QTD92Z2P2Z
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
125711Informations de copyright
Copyright © 2019 Elsevier Ltd. All rights reserved.