Reduction of pesticide residues on fruits & vegetables.

Reduction of pesticide residues on fruits & vegetables.

H.M.A.U.Hippola.

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INTRODUCTION

What are pesticides & pesticide residues?

use of pesticidesWhy we consider about pesticide

residues?How to reduce pesticide residues

from fresh fruits & vegetables.

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CLASSIFICATION OF PESTICIDES ACCORDING TO TARGET ORGANISM

Type of pesticide Target pest group Action Herbicides Plant Kill weeds and other plants

that grow where they are not

wanted

Avicides Birds Repel pests, including

insects (such as mosquitoes)

and birds

Fungicides Fungi & Oomycetes Kill fungi (including blights,

mildews, molds, and rusts)

Insecticides Insects Kill insects and other

arthropods

Acaricides Mites Kill mites that feed on plants

and animals

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CLASSIFICATION OF PESTICIDES ACCORDING TO ACTIVE COMPOUND

• Chlorinated hydrocarbons• Organophosphates• Carbamate• Pyrethroids

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ADVANTAGES OF USING PESTICIDES

Cost effectiveness.Flexibility.Quality, quantity and price of

produce.Prevention of problem.

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DISADVANTAGES OF PESTICIDES

Reduction of beneficial species.Drift of sprays and vapor.Residues in food.Ground water contamination.Resistance.Poisoning hazards.Other possible health effects.

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HARMFUL EFFECTS OF PESTICIDE RESIDUES.

To Human,◦ short-term impacts.◦endocrine disruption.◦Acute dangers.◦Chronic health effects. ◦can cause many types of cancers.

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HARMFUL EFFECTS OF PESTICIDE RESIDUES.To the Environment,

◦Accumulate in water systems.◦Pollute the air. ◦Harming beneficial insect species, soil

microorganisms, and worms. ◦Weakening plant root systems and immune

systems.

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MAXIMUM RESIDUES LEVELS FOR PESTICIDES.For examples,

Vegetable/Fruit

Pesticide Functional group

MRL (mg/kg)

Tomato Abamectin Insecticide 0.02

Benalaxyl Fungicide 0.20

Hexythiazox Acaricide 0.10

Banana Chlorothalonil Fungicide 0.01

Fenarimol Fungicide 0.20

Haloxyfop Herbicide 0.02

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METHODS USE TO REMOVE PESTICIDE RESIDUES.

Washing.Peeling.Other processing methods.Electrolyzed water treatment.

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ALTERNATIVE METHODS USED TO CONTROL PESTS .

Cultivation practices.Bio pesticides.Use of organic acids to inactivate

bacteria.Methyl bromide fumigation.Oxygenated Phosphine Fumigation.Push-pull strategy.

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OXYGENATED PHOSPHINE FUMIGATION.

Low-temperature fumigation with phosphine.

fumigation with pure phosphine at low temperatures, oxygen enhances phosphine toxicity against insects.

less toxic to plants.

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PUSH-PULL STRATEGY.

Uses a mixture of behavior-modifying stimuli to manipulate the distribution and abundance of insects.

Attract pests to trap crops where they will be killed. 

Less use of chemical or biological materials and better protection

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MINIMIZING PESTICIDE DIETARY EXPOSURE .

This can done through consumption of organic fruits & vegetables.

Reduce the frequency and magnitude of risk factors that can contribute to a variety of diseases and health problems.

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THANK YOU.