Vol. 12, Issue 5 (2023)

Author(s):
Sonali Sharma, Jatiender Kumar Dubey, Deepika Shandil, Sapna Katna, Ajay Sharma, Shivani Bhartiya and Ankur

Abstract:
Field and laboratory experiments were carried out to investigate the effect of different decontamination processes on reduction of tebuconazole, fipronil (Including its metabolites viz., fipronil desulfinyl, fipronil sulfide and fipronil sulfone) and imidacloprid (including its metabolite, 6-chloronicotinic acid) residues in chilli fruits like tap water washing, lukewarm water washing, saline water washing, vinegar water washing, open pan cooking and microwave cooking after application of tebuconazole and a pre-mix formulation Lesenta 80 WG (fipronil 40% + imidacloprid 40%) on the crop. Tebuconazole and combination of fipronil + imidacloprid in chilli fruits were applied following the application @ 215 and 50 + 50 g a.i. ha^-1 after spray, respectively. Chilli fruits were collected at 1,3 and 5 days interval after the last spray and subjected to decontamination processes. Washing of contaminated chilli samples provided 22.63-24.87, 20.33-24.33 and 22.22-25.76% relief from tebuconazole, ∑fipronil and imidacloprid residues, respectively from 1 to 5 day chilli fruits. Lukewarm water washing provided 32.66-34.50, 31.01-33.72 and 35.18-37.62% relief from tebuconazole, ∑fipronil and imidacloprid residues, respectively. Saline water washing removed tebuconazole, ∑fipronil and imidacloprid residues up to 43.50-48.95, 42.94-44.91 and 45.37-47.45%, respectively. Dipping of chilli fruits in 5 percent acetic acid for 5 minutes provided relief from tebuconazole, ∑fipronil and imidacloprid residues in the range of 62.50-64.88, 55.60-57.21 and 63.72-100.00%, respectively. Open pan cooking reduced tebuconazole, ∑fipronil and imidacloprid residues up to 81.37-100.00, 83.95-100.00 and 82.03-100.00%, respectively. Microwave cooking when cooked at 800W output in microwave for 5 minutes leads to reduction of tebuconazole, ∑fipronil and imidacloprid residues in the range of 93.62-100.00, 98.12-100.00 and 100.00% from 1-5 days contaminated chilli fruits, respectively. Decontamination of sprayed chilli fruits revealed that microwave cooking was most effective followed by open pan cooking and vinegar water washing.