Diniconazole residues in field-sprayed and household processed cucumber and pepper fruits [electronic resource].

Includes reference.

The residual behavior of diniconazole fungicide was determined following treatment of green-house-grown cucumber and pepper fruits. The role of some household processes in removal of detected residues from treated vegetables was investigated as well. The results demonstrated that the morphological and physiological differences among treated vegetables affect diniconazole initial deposit and dissipation rates, where diniconazole residues on pepper were higher than on cucumber fruits . The initial deposits of diniconazole on and in cucumber and pepper fruits were 1.418 and 2.836 ppm, respectively Data concerning the effect of some household processes revealed that peeling process exhibited superior efficiency in removal of detected diniconazole residues representing elimination of 87.45 and 89.16% from cucumber fruits after one and 24 hours post treatment, respectively in comparison with other household processes (i.e. washing, soaking and pickling). 1n case of pepper fruits, substantial quantities of diniconazole residues were dislodged recording removal of (64. 17 and 45.12%) by washing process and (56.45 and 24.72%) by soaking process after the aforementioned intervals, consecutively.

Summary in Arabic.

Summary in Arabic.

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