Abstract

An experiment was conducted to find out the persistence and the effect of processing on acetamiprid, namely 20% soluble powder (SP) in eggplant fruits via washing, cooking in water, oil, and grilling. Acetamiprid half-life values in eggplant fruits, leaves and soil were found to be 1.96, 2.31 and 10.47 days, respectively. A higher removal rate was found in boiling and grilling (56 and 99% than in frying (46.24%) and washing (24.73%) after the first day of the treatment. The results show that acetamiprid at the recommended dosage can be considered quite safe from the point of view of health hazards to consumers and a waiting period of one day is suggested to reduce the risk before consumption of eggplant fruits and processing products.

Key words: Eggplant, acetamiprid, washing, cooking, grilling, pesticide residues.