EFFECT OF SIMPLE KITCHEN TECHNIQUES ON DISSIPATION OF PESTICIDE RESIDUES ON OKRA FRUITS.

Insecticides are used to manage insect pests of okra. Residue accumulates on consumable parts due to indiscriminate use and non-adaptation of safe waiting period of insecticides. The simple household practices have been found to dislodge the insecticides? residues. Therefore, present study was carried out to assess the effect of simple kitchen techniques on the dissipation of pesticide residues on okra fruits. In present study field was sprayed at normal and double dose of monocrotophos 36SL (0.350 kg a.i. /ha and 0.750 kg a.i. /ha) and fenvalerate 20EC (0.75 kg a.i. /ha and 0.150 kg a.i. /ha). Okra fruit samples were collected from field after 0 day (1hr after treatment) and washed for 5 minutes, and washed + cooked for 10 minutes. Residue was analyzed by GLC to study effect of processing on dissipation of insecticides residue. Washing of okra fruit sample treated with normal dose of monocrotophos (0.350kg a.i. /ha) and fenvalerate (0.75 kg a.i. /ha) dislodged 23.98% and 10.27% insecticides deposits whereas, washing and cooking decreased them by 32.35%, 14.50%. Washing of okra fruit sample treated with double dose of monocrotophos (0.750kg a.i. /ha) and fenvalerate (0.150kg a.i. /ha) dislodged 23.06%, 2.97% insecticides deposits. Washing and cooking removed 37.10% of monocrotophos, but there is no decrease in okra fruit treated with double dose of fenvalerate. Finding revealed that washing and cooking combined together dislodged more residues of monocrotophos than washing alone. However, there was a negligible impact of the washing and cooking combined on fenvalerate residues/deposits.