RESIDUES OF CHLORPYRIFOS AND PROFENOFOS ON GREEN BEAN (Phaseolus vulgaris. L) AND SQUASH (Cucurbita pepo, L.) FRUITS AND THEIR SIDE EFFECT ON SOME QUALITY PROPERTIES
AbdEl-Fatah, R., Saleh, A., Elgohary, L., Negm, S. (2015). RESIDUES OF CHLORPYRIFOS AND PROFENOFOS ON GREEN BEAN (Phaseolus vulgaris. L) AND SQUASH (Cucurbita pepo, L.) FRUITS AND THEIR SIDE EFFECT ON SOME QUALITY PROPERTIES. EKB Journal Management System, 6(7), 1007-1018. doi: 10.21608/jppp.2015.74669
Reham M. AbdEl-Fatah; A. A. Saleh; Laila R.A. Elgohary; Salwa E. Negm. "RESIDUES OF CHLORPYRIFOS AND PROFENOFOS ON GREEN BEAN (Phaseolus vulgaris. L) AND SQUASH (Cucurbita pepo, L.) FRUITS AND THEIR SIDE EFFECT ON SOME QUALITY PROPERTIES". EKB Journal Management System, 6, 7, 2015, 1007-1018. doi: 10.21608/jppp.2015.74669
AbdEl-Fatah, R., Saleh, A., Elgohary, L., Negm, S. (2015). 'RESIDUES OF CHLORPYRIFOS AND PROFENOFOS ON GREEN BEAN (Phaseolus vulgaris. L) AND SQUASH (Cucurbita pepo, L.) FRUITS AND THEIR SIDE EFFECT ON SOME QUALITY PROPERTIES', EKB Journal Management System, 6(7), pp. 1007-1018. doi: 10.21608/jppp.2015.74669
AbdEl-Fatah, R., Saleh, A., Elgohary, L., Negm, S. RESIDUES OF CHLORPYRIFOS AND PROFENOFOS ON GREEN BEAN (Phaseolus vulgaris. L) AND SQUASH (Cucurbita pepo, L.) FRUITS AND THEIR SIDE EFFECT ON SOME QUALITY PROPERTIES. EKB Journal Management System, 2015; 6(7): 1007-1018. doi: 10.21608/jppp.2015.74669

RESIDUES OF CHLORPYRIFOS AND PROFENOFOS ON GREEN BEAN (Phaseolus vulgaris. L) AND SQUASH (Cucurbita pepo, L.) FRUITS AND THEIR SIDE EFFECT ON SOME QUALITY PROPERTIES

Journal of Plant Protection and Pathology
Article 3, Volume 6, Issue 7, July 2015, Page 1007-1018  XML PDF (233.61 K)
Document Type: Original Article
DOI: 10.21608/jppp.2015.74669
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Authors
Reham M. AbdEl-Fatah; A. A. Saleh; Laila R.A. Elgohary; Salwa E. Negm
Insecticide Dept., Faculty of Agriculture, Mansoura University, Egypt
Abstract
The residue levels of the two organophosphorus insecticides, Chlorpyrifos and Profenofos in fruits of green bean and squash in relation to their side effect on some internal quality properties were studied. The results showed that 10, 14 and 7, 14 days after application on green bean and squash is enough to reduce the Chlorpyrifos and Profenofos residues, respectively below the maximum residue limits (MRL). However, Chlorpyrifos appared to have relatively longer persistence with t1/2 of 2.88 and 1.50 days than Profenofos with 1.20 and 0.85 days on green bean and squash fruits, respectively. As for the internal quality parameters of green bean, Chlorpyrifos treatment  was significantly decreased the total soluble sugars, % acidity, ascorbic acid (vitamin C), total nitrogen content, crude protein, total soluble solids (T.S.S.), β-carotene and total crude fats content. The Profenofos treatment was significantly decreased the total soluble sugars, % acidity, total soluble solids (T.S.S.), β-carotene and total crude fats content while it was not significantly decreased ascorbic acid (vitamin C), total nitrogen content and crude protein content. Both insecticide residues significantly decreased the total soluble sugars, % acidity, ascorbic acid (vitamin C), total nitrogen content, crude protein, total soluble solids (T.S.S.), β-carotene and total crude fats content in squash fruit.
 
Keywords
green bean; squash; chlorpyrifos; Profenofos; Quality; residues
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