Determination and degradation study of chlorothalonil residues in cucumbers, peppers and cherry tomatoes

✍ Scribed by A. Valverde-Garcia; E. Gonzalez-Pradas; A. Aguilera-Del Real; M.D. Ureña-Amate; F. Camacho-Ferre

• Publisher: Elsevier Science
• Year: 1993
• Tongue: English
• Weight: 570 KB
• Volume: 276
• Category: Article
• ISSN: 0003-2670
• DOI: 10.1016/0003-2670(93)85034-h

✦ Synopsis

Residue levels and degradation rates of chlorothalonil in cucumbers, peppers and cherry tomatoes grown in commercial greenhouses (Ahnerla, Spain) were studied. Chlorothalonil residues were extracted by the Mills method, analysed by gas chromatography with electron-capture detection and confirmed by gas chromatography-mass spectrometry. The recoveries of chlorothalonil were determined at three different fortification levels, the average values being greater than 80% with standard deviations less than 8% in all instances. The limit of quantification was 0.01 mg kg-' for all vegetables. Statistical interpretation of residue levels in the plantations was done assuming a pseudo-first-order reaction for the degradation behaviour of chlorothalonil residues. The half-life periods were 5.3 days for cucumbers, 7.3 days for peppers and 11.5 days for cherry tomatoes.