The effects of spraying pesticide and current keeping procedures of cucumber on residual concentration of Diazinon.

Background and purpose: Accumulation of toxic agents in food, water, soil and air is an important concern of human health and environmental safety. In this study, residual content of Diazinon at different days after spraying pesticide was measured and reducing factors were analyzed. Materials and methods: In this study cultivated cucumbers were exposed to specific concentrations of Diazinon. The cucumbers were harvested and the concentrations of Diazinon residues were quantitatively analyzed for a period of 10 days. Also, some effective factors including water- and detergent-rinsing, peeling and refrigeration at 4°C, on Diazinon content in the cucumbers were studied. Following primary preparation, the concentrations of Diazinon were determined using Gas Chromatography (GC)-ECD. Results: The results showed that residual concentrations of Diazinon in the samples decreased during the experimental period, based on half life and cleavage of pesticides in biological environment. Rinsing by drinking water, water and detergent, and peeling resulted in 19%, 35% and 46% decrease in Diazinon concentration, respectively. According to the results, 2 and 10 days refrigeration caused a 6% and 69% reduction in Diazinon concentration. Conclusion: The residual content of pesticides in vegetables and fruits can be reduced, by rinsing, refrigerating and peeling procedures.