RESIDUES OF PIRIMIPHOS-METHYL AND PROFENOFOS ON GREEN PEPPER AND EGGPLANT FRUITS AND THEIR EFFECT ON SOME QUALITY PROPERTIES

Abstract

The residue levels of the two organophosphorous insecticides, primiphos-methyl and profenofos in fruits of green pepper and eggplant in relation to their effects on some internal quality properties were studied. The results showed that a waiting period of 10 to 14 days after application on green pepper and eggplant is enough to reduce the primiphos-methyl or profenofos residues respectively, to below the maximum residue limits (MRL). However, profenofos appeared to have relatively longer persistence with t1/2 of 1.74 and 1.96 days than primiphos-methyl with 1.72 and 1.88 days on pepper and eggplant fruits, respectively. As for the internal quality parameters of green pepper, primiphos-methyl treated fruit exhibited a significant increase in the total soluble sugars, % dry matter, total protein and ??carotene content. The profenofos treatment, significantly decreased the total soluble sugars, % dry matter and total protein and has no adverse effect on the % acidity, ascorbic acid, and ??carotene content. Both insecticide residues increased ascorbic acid content and decreased the total soluble sugars, % acidity, T.S.S. in eggplant fruit. Also, the results showed that there were effects of varying degree by both insecticide residues on the levels of fatty acids and amino acids in tested vegetable fruits.