Dissipation of Quinalphos and the Effect of Processing in Cauliflower

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Authors

  • P. Lalitha
     College of Home Science, Acharya N.G. Ranga Agricultural University, Hyderabad ,IN
  • M. Uma Reddy
     College of Home Science, Acharya N.G. Ranga Agricultural University, Hyderabad ,IN
  • B. Narasimha Rao
     College of Home Science, Acharya N.G. Ranga Agricultural University, Hyderabad ,IN
  • D. D. R. Reddy
     College of Home Science, Acharya N.G. Ranga Agricultural University, Hyderabad ,IN

Abstract

Cauliflower (Brassica oleracea var. Botrytis Linn.) is severely attacked by several insect pests particularly diamond back moth, Plutella maculipennis Curtz., and aphids Lipaphis erysimi Katt. Several insecticides have been in usage against the insect pests of cauliflower and application of spray formulated of quinalphos proved to be very effective in controlling them. However, the dissipation of quinalphos on cauliflower curds and leaves is necessary for recommendation of its safe use. Hence, an attempt was made to determine the persistance of and the removal of quinalphos residues by processing procedures in cauliflower curds. Dissipation of quinalphos at room and refrigeration storage temperatures and its interaction with nutrients is also reported.

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Published

1998-05-01

How to Cite

Lalitha, P., Uma Reddy, M., Narasimha Rao, B., & Reddy, D. D. R. (1998). Dissipation of Quinalphos and the Effect of Processing in Cauliflower. The Indian Journal of Nutrition and Dietetics, 35(5), 129–134. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/14813

Issue

Volume 35, Issue 5, May 1998

Section

Original Articles

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