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<p>Dissipation of six insecticides (cyantraniliprole, spinetoram, emamectin benzoate, fipronil, thiamethoxam and lambda-cyhalothrin) was studied in green and red chilli under open field conditions. Analysis of all analytes was carried out using validated LC–MS/MS and GC–MS methods. The initial accumulation of pesticides was higher in green chilli than in red chilli, while the rate of dissipation was faster in red chilli due to higher temperatures and lower humidity during that stage of fruit development. Residues of all insecticides followed first-order kinetics with half-lives ranging from 1.0 to 3.9&#xa0;days in green chilli and from 0.6 to 3.4&#xa0;days in red chilli. Residues of all tested insecticides declined below the maximum residue limit (MRL) within 10–15&#xa0;days after application. Processing operations such as washing, sun drying, and powdering further reduced residues, with processing factors (PFs) ranging from 0.06 to 0.64. On the basis of these findings, it is concluded that good agricultural practices (GAP) combined with simple household processing are effective in minimizing insecticide residues in chili.</p>

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Dissipation of six insecticides and evaluation of their processing factors in different chilli samples

  • 期刊论文

  • 发表日期：

    2025年9月17日

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  • Jay V. Italiya,
  • Ravi L. Kalasariya,
  • Suchi Chawla,
  • Paresh H. Rathod,
  • R. R. Acharya

摘要

Dissipation of six insecticides (cyantraniliprole, spinetoram, emamectin benzoate, fipronil, thiamethoxam and lambda-cyhalothrin) was studied in green and red chilli under open field conditions. Analysis of all analytes was carried out using validated LC–MS/MS and GC–MS methods. The initial accumulation of pesticides was higher in green chilli than in red chilli, while the rate of dissipation was faster in red chilli due to higher temperatures and lower humidity during that stage of fruit development. Residues of all insecticides followed first-order kinetics with half-lives ranging from 1.0 to 3.9 days in green chilli and from 0.6 to 3.4 days in red chilli. Residues of all tested insecticides declined below the maximum residue limit (MRL) within 10–15 days after application. Processing operations such as washing, sun drying, and powdering further reduced residues, with processing factors (PFs) ranging from 0.06 to 0.64. On the basis of these findings, it is concluded that good agricultural practices (GAP) combined with simple household processing are effective in minimizing insecticide residues in chili.