Residue Dissipation Kinetics, Risk assessment and Decontamination of Spiromesifen in Tomato Fruits and Cabbage Heads

Authors
S. Majumder 1
Abnihay 1
J. Pandey 2
A. Kumar 1
S. Maurya 1
K. Sirvastrava 1
A. Nath Singh 1
1 Division of Crop Protection, ICAR-Indian Institute of Vegetable Research, Varanasi-221305, India.
2 Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, India.
10.48311/jast.2025.24128
Abstract
Spiromesifen is one of the most popular insecticides used for the chemical control of several insects in many vegetable crops, but its residues may remain in the crops. Residues were extracted using ethyl acetate from tomato and cabbage. Samples were cleaned using graphitized carbon black, primary secondary amine, and magnesium sulfate. At 0.01, 0.02, 0.05, 0.10, and 0.50 mg kg-1, the recovery percentage were 83.00–94.67% in tomato and 81.33–92.00% in cabbage head. The half-lives of spiromesifen in tomato and cabbage heads were 2.37 and 3.79 days, respectively. Dietary exposures of the residues were less than maximum permissible intake of 0.48 mg person-1 d-1 on all the sampling days for rural as well as urban areas. The average matrix effect was less than 20%. Spiromesifen is used to control psyllid, aphid and whiteflies in tomato and cabbage. There could be a health risk if its residue stays in the crop. Thus, the validated method was used to study the analysis of spiromesifen residue, its dissipation rate, and safety evaluations in tomato and cabbage. Different household processes were evaluated for removal of the incurred spiromesifen residue in tomato and cabbage. Washing with boiling water could be used as the most effective decontamination strategy for spiromesifen in tomato and cabbage.

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Subjects

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Journal of Agricultural Science and Technology
Volume 27, Issue 5
July and August 2025
Pages 1185-1198