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Archives of Phytopathology and Plant Protection 01/2009; 42(1):58-64.
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ABSTRACT: In pot trial, dried ground weed leaves of Cynodon dactylon, Datura stramonium, Eichhomia crassipes, Emex spinosus, Ricinus communis and Sisymbrium irio were mixed with soil at the rate of 1, 3, 5 and 10 g/kg soil and compared their nematicidal potential with carbofuran as a standard against the root-knot nematode, M. incognita infecting tomato. In addition, their effects on growth rate of tomato plants were also investigated. The results showed that M. incognita populations in the soil and root galling were significantly suppressed when the dried leaves of the tested weeds at all rates were allowed to decompose in the soil. All amendments exhibited varying degree of reduction compared to control. The highest reduction was noticeable with the plants grown in Sisymbrium irio amended soil followed by Datura stramonium and Emex spinosus. In addition, employing high rate of the tested weeds gave higher activity in suppressing the nematode both in the soil and in tomato roots than using low rate. The data also indicated that all amendments at low rates significantly increased growth indices of tomato over control treatment, except Cynodon dactylon and Emex spinosus which decreased it, particularly in the shoot system. On the other hand, their high rates showed phytotoxic effects. These weed species may offer considerable promise as soil amendments for control of root-knot nematode, M. incognita.
Communications in agricultural and applied biological sciences 02/2006; 71(4):25-32.
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ABSTRACT: Profenofos (Selecron 72% EC), was sprayed on field-grown pepper and eggplant at the recommended rate of 1.28 kg a,i/ha. Fruit samples were collected at 1 h to 14 days after application and analysed to determine the content and dissipation rate of profenofos. The effect of different washing solutions and some household processing on the removal of such residues from treated vegetables were also investigated. Profenofos residues were quantified by using gas chromatography. The results showed that the consumable safety time were found to be 10 days on sweet pepper and 14 days on hot pepper and eggplant fruits. The initial disappearance of profenofos appeared to follow first order kinetics with different rates of reaction of 0.38, 0.40 and 0.35 day(-1) for hot pepper, sweet pepper and eggplant, respectively. The corresponding half-lives (t1/2) were 1.84, 1.74 and 1.96 days. Also, the results indicated that tap water, potassium permenganate and acetic acid solution gave high percent removal of profenofos residues from hot and sweet pepper fruits, while no detectable residues was found in eggplant fruit after washing with soap and acetic acid solutions. In general, all tested washing solutions gave higher percent removal of profenofos residues from eggplant fruit than the two other pepper fruits. Blanching and frying of pepper and eggplant fruits resulted in great reduction to almost completely removed (approximately 100%) of the deposited profenofos. In addition, pickling process removed 92.58 and 95.61% from hot pepper fruit after one week and after two weeks, respectively.
Food and Chemical Toxicology 05/2005; 43(4):553-7. · 3.00 Impact Factor
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ABSTRACT: Profenofos (Selecron 72% EC), was sprayed on field-grown pepper and eggplant at the recommended rate of 1.28 kg a,i/ha. Fruit samples were collected at 1 h to 14 days after application and analysed to determine the content and dissipation rate of profenofos. The effect of different washing solutions and some household processing on the removal of such residues from treated vegetables were also investigated. Profenofos residues were quantified by using gas chromatography. The results showed that the consumable safety time were found to be 10 days on sweet pepper and 14 days on hot pepper and eggplant fruits. The initial disappearance of profenofos appeared to follow first order kinetics with different rates of reaction of 0.38, 0.40 and 0.35 day−1 for hot pepper, sweet pepper and eggplant, respectively. The corresponding half-lives (t1/2) were 1.84, 1.74 and 1.96 days. Also, the results indicated that tap water, potassium permenganate and acetic acid solution gave high percent removal of profenofos residues from hot and sweet pepper fruits, while no detectable residues was found in eggplant fruit after washing with soap and acetic acid solutions. In general, all tested washing solutions gave higher percent removal of profenofos residues from eggplant fruit than the two other pepper fruits. Blanching and frying of pepper and eggplant fruits resulted in great reduction to almost completely removed (∼100%) of the deposited profenofos. In addition, pickling process removed 92.58 and 95.61% from hot pepper fruit after one week and after two weeks, respectively.
Food and Chemical Toxicology.
