Does Triazophos Residue in Vegetables? Residue Risk Analysis of Leafy Vegetables and Bean Vegetables

As an organophosphorus insecticide, triazophos is often used in vegetable planting to control insect pests such as cabbage caterpillars and aphids, which has a certain effect on improving vegetable yield. However, in the actual planting process, if it is used improperly or does not strictly follow the safety interval (that is, the interval between pesticide use and crop harvesting), it may lead to excessive residues in vegetables. Part of triazophos is metabolized slowly in plants, and the residual period can last for several days to several weeks, which further increases the possibility of vegetable residues.

Residue Risk Analysis of Leafy Vegetables

The edible part of leafy vegetables (such as spinach, lettuce, rape, etc.) is leaves, and the leaf surface area is large and directly exposed to the planting environment, and pesticide residues are relatively easy to accumulate. At the same time, leafy vegetables have a short growth cycle, and some farmers may shorten the safety interval for rapid pest control, and even use drugs near harvest, resulting in residue on the surface or inside of the leaves. The texture of the leaves is fresh and tender, and it is difficult to completely remove the attached pesticide residues when cleaning. If it is not fully treated, it may have a potential impact on human health after consumption.

Residue Risk Analysis of Carob Vegetables

The pods of carob vegetables (such as cowpeas, green beans, etc.) are the main edible parts, and triazophos are often used during planting due to pests such as thrips and pod borers. The epidermis of carob pods is thin, and some pesticides may penetrate into the internal tissues, increasing the difficulty of residue detection. In addition, beans are mostly planted in the open air, and rainwater initialize may reduce the natural degradation efficiency of pesticides, especially when frequent use is used during the high incidence of pests, the risk of residue is further enhanced. If the safety interval is not reached before harvesting, or the residue exceeds the national standard, it may bring health risks after eating.

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