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

Overview & Synopsis

The dissipation of residue levels of captan and trichlorfon in field-treated kaki crops has been studied according to Good Laboratory Practices (GLP) to propose maximum residue limits (MRLs). Residue levels of captan and trichlorfon have been analysed by GC/MS and LC-MS/MS methods, respectively. Residue levels of captan and trichlorfon permitted to propose MRLs in kaki of 3 and 5 mg/kg, respectively. The behaviour of these residues has also been 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 3 could be set for the acute risk assessment. Levels of captan decreased 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 (PHI). Cooking resulted in a decrease of 27% of residue levels of trichlorfon.