FATE, REMOVAL, RISK ASSESSMENT, AND BIOCHEMICAL EFFECTS OF INDOXACARB RESIDUES IN TOMATO FRUITS | ||
| Zagazig Journal of Agricultural Research | ||
| Volume 52, Issue 4, July and August 2025, Pages 787-801 PDF (942.62 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/zjar.2025.451790 | ||
| Authors | ||
| Eman S. Elkholy* 1; A.A. Shalaby2; R. M. Abd El-Hamid3; Mahmoud. M. Ramadan1 | ||
| 1Plant Prot. Dept., Fac. Agric., Zagazig Univ., Egypt | ||
| 2. Plant Prot. Dept., Fac. Agric., Zagazig Univ., Egypt | ||
| 3Pest. Resid. and Environ. Poll. Dept., Cent. Agric. Pest. Lab., Agric. Res. Cent., Dokki, Giza 12618, Egypt | ||
| Abstract | ||
| Field experiments were conducted on tomato fruits to investigate the residues, dissipation behavior, removal efficiency, health risk assessment, and biochemical impacts of indoxacarb (Tunchii 15% SC) during the winter season of 2023 in Mit Al-Qurashi village, Dakahlia Governorate, Egypt. Samples were collected at multiple intervals: 1 hour, 1, 3, 6, 9, 12, and 15 days post-application. The QuEChERS method was employed for residue extraction and clean-up, followed by analysis using HPLC. The initial indoxacarb residue level was 6.88 mg/kg, which declined gradually over time. The estimated half-life (t½) was 1.965 days, and the pre-harvest interval (PHI) was determined to be 12 days. Notably, no residues were detected in processed tomato paste made from contaminated fruits, indicating 100% removal. Furthermore, washing the tomatoes with tap water, acetic acid 5%, and sodium carbonate 5% for 5 minutes resulted in removal efficiencies of 28.84%, 34.58%, and 44.66%, respectively. While the health risk index indicated that tomatoes could be safely consumed after 15 days, converting the fruits into paste allowed for earlier safe consumption. Minor reductions were observed in certain quality parameters (e.g., total sugars and some minerals), whereas key nutrients such as protein, vitamin C, and beta-carotene showed no significant changes | ||
| Keywords | ||
| Indoxacarb; residues; Dissipation; Risk assessment; PHI; QuEChERS; tomato | ||
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