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

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.), βcarotene 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.