Gupta , Mamta and Sharma, A and Shanker, Adarsh (2007) Disspation of imidacloprid in orthodox tea and its tranfer from made tea to infusion. Food Chemistry, 106. pp. 158-164. ISSN 0308-8146

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Abstract

Imidacloprid is a systemic insecticide used widely in controlling mites, mealy bugs and other related pests in fruits, vegetables and tea. The dissipation behaviour of imidacloprid residues in green tea shoots, made tea and its transfer potential from made tea to infusion in hot water was studied. Analysis in tea matrices of imidacloprid was carried out using high-performance liquid chromatography with diode array detection. Under field conditions, imidacloprid dissipation rate was found to be faster in the wet season than the dry season. Half lives in green shoots were in the range 1.14–1.23 and 1.03–1.09 days, and 1.14–1.25, 1.04–1.07 days in made tea, for the dry and wet season, respectively. The percent transfer of imidacloprid residue from made tea to infusion was in the range of 29.2–42.0% during the dry and wet season; however, 38.2% and 57.9% of the residues remained stuck to the spent leaves during the dry and wet seasons, respectively. On the basis of transfer of residues from made tea to hot water infusion, a waiting period of 7 days after pesticide application at a recommended dose for tea plucking is suggested.

Item Type:	Article
Subjects:	Pest and Pesticides
Divisions:	UNSPECIFIED
Depositing User:	Dr. Aparna Maitra Pati
Date Deposited:	27 Dec 2011 07:33
Last Modified:	06 Feb 2012 05:44
URI:	http://ihbt.csircentral.net/id/eprint/709

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