Pesticides are substances that kill or otherwise control an unwanted organism. Today, pesticides are used all over the world for a wide variety of products in order to control pests and prevent diseases and increase agricultural production. But it should be kept in mind that minimum pesticide concentrations should be used in fruits and vegetables (less than the maximum residue limit (MRL)) because of their biocidal activity and potential risk to consumers. For this reason, monitoring pesticide residues in food is very important.
Until now, several analytical methods have been reported to determine the pesticide residues in various fruits and vegetables, such as gas chromatography (GC), electron-capture detection (ECD), nitrogen-phosphorus detection (NPD) or flame photometric detection (FPD).
All the contents collected in this file are from the following articles and I have no claim to present them completely as my own work.