Effect of Processing on Reduction of Chlorpyrifos Residues on Brinjal (Solanum melongena L.) in Gwalior

In present study the residue level of chlorpyrifos were determined in processed (washed and boiled) and unprocessed brinjal fruit. The brinjal samples were collected from three fields in Gwalior region. The residue level of chlorpyrifos was investigated by using Gas Chromatograph with electron capture detector (ECD). The results projected that washing removed the residues in brinjal by 7–49% and boiling 11–54%. This concluded that brinjals used in Gwalior should be thoroughly washed and boiled before being used.