A STUDY OF FENPROPATHRIN RESIDUES IN TOMATOES AND GREEN BEANS GROWN IN GREENHOUSES IN SPAIN

The reduction in residue levels of fenpropathrin with time after treat ment of tomatoes and green beans, grown in two types of commercial gre enhouse in Almeria, Spain, was investigated. Extracted residues were q uantified by GC-ECD and their composition verified using GC-MS. Recove ry of fenpropathrin from samples spiked with differing amounts of the compound were assessed. For statistical purposes, the loss of fenpropa thrin with time was considered to follow a pseudo-first order reaction . The plant species and the season had a significant affect on rates o f loss of fenpropathrin but the effect of the type of greenhouse and o f the applied dose were not significant.