Degradation dynamics and risk assessment of chlorpyriphos in/on cabbage under different culinary processes

Chlorpyriphos 20 EC was applied at the rate of 500 g a.i. ha-1 in Cabbageheads and the samples harvested at intervals of 0 (2 hours after application), 1 and 7days after application. The calculated half-life value and safe waiting period (8.75 and45.29 days respectively), indicated its longer persistence. Thus, to reduce the safewaiting period, efforts were made to decontaminate the Chlorpyriphos residue fromCabbage head by various household preparations (viz. washing, cooking, washing pluscooking, salt water dipping, dipping in boiled salt water, dipping in detergent solution anddipping in boiled detergent solution). Statistical analysis of the data using Duncan’sMultiple Range Test revealed that various household processing substantially reduced theresidue of Chlorpyriphos in Cabbage heads in the range of 27.89-73.32 % but none wereable to satisfactorily bring down the residue below the tolerance level of 0.05 mg kg-1. Aminimum of about twelve days was suggested as safe waiting period.