Residue contents of DDVP (Dichlorvos) and diazinon applied on cucumbers grown in greenhouses and their reduction by duration of a pre-harvest interval and post-harvest culinary applications

Cengiz M. F. , Certel M., Gocmen H.

FOOD CHEMISTRY, vol.98, no.1, pp.127-135, 2006 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 98 Issue: 1
  • Publication Date: 2006
  • Doi Number: 10.1016/j.foodchem.2005.05.064
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.127-135
  • Keywords: pesticide residues, cucumber, culinary applications, PHI, DDVP, diazinon, PESTICIDE-RESIDUES, VEGETABLES, PRODUCE
  • Akdeniz University Affiliated: Yes


Controlled applications of DDVP (Dichlorvos) and diazinon were carried out on cucumbers grown in two different greenhouses at different times. The first group of samples was collected 4 h after the application and the second group was collected 4 days later, which was the mean cropping period applied in this region following maturation of the cucumber plant. Additionally, control samples were collected before application. The effects of washing, peeling and predetermined storage periods, at 4 degrees C for 3 and 6 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 DDVP and Diazinon in cucumbers, with obtained recoveries greater than 81%. DDVP and Diazinon were determined by gas chromatography-electron capture detection (GC-ECD) equipped with a 5% phenylmethylpolysiloxane-coated fused-silica capillary column.