Residue contents of captan and procymidone applied on tomatoes grown in greenhouses and their reduction by duration of a pre-harvest interval and post-harvest culinary applications


CENGIZ M. F. , Certel M., Karakas B., Gocmen H.

FOOD CHEMISTRY, vol.100, no.4, pp.1611-1619, 2007 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 100 Issue: 4
  • Publication Date: 2007
  • Doi Number: 10.1016/j.foodchem.2005.12.059
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1611-1619
  • Keywords: pesticide residues, tomatoes, culinary applications, PHI, captan, procymidone, PESTICIDE-RESIDUES
  • Akdeniz University Affiliated: Yes

Abstract

In this study, controlled applications of captan and proeymidone were carried out on tomatoes grown in two different greenhouses at different times. The first group of samples were collected immediately after the application and the second group were collected 14 days later. Additionally, control samples were collected before application. The effects of washing, peeling and predetermined storage period, at 4 degrees C for 7 and 14 days, on the reduction of residue levels in the plant tissues were investigated in the two groups. A gas chromatographic method using acetone, dichloromethane and petroleum ether as extraction solvents, was used to analyse residual captan and procymidone in tomatoes, with obtained recoveries higher than 83%. Captan and procymidone were determined by gas chromatography-electron capture detection (GC-ECD), using a 5% phenylmethylpolysiloxane-coated fused-silica capillary column.