Carbamate and Organophosphate Residue Analysis in Vegetables by Rapid Bioassay Pesticide Residue

Abstract

Farmers are using pesticides without or with little knowledge about their doses, rate, waiting periods, residual health hazards, etc. It is necessary to have good knowledge of safe consumption for both producers and consumers. The purpose of this study was to analyze the residue percentage in vegetables that reach the central vegetable market, Kalimati fruits and vegetable market, Kathmandu, from where we collected a total of 80 samples with a purposive sampling method and tested in the laboratory, 40 samples were tested for organophosphate (OP), and 40 for carbamate (C) residue percentage, using the RBPR kit. The highest and lowest OP% were found in cauliflower of Dhading (77.09%C) and okra of Chitwan (0.11%C) respectively. The highest and lowest carbamate% were found in the bitter gourds of Dhading (22.82%) and okra of Chitwan (0.31%) respectively. Two samples of cauliflower (77.09% OP) and bitter gourd (50.13% OP) from Dhading were observed to have an inhibiting percentage of more than 45% which meant unsafe for consumption. This shows that among the 100% samples, 2.50% are unsafe for consumption and others are safe. For cent % safe consumption, the waiting period needs to be followed properly before harvesting and consumption.