Figure 1: Main peri-urban vegetable crops of Daloa (A) Okra (Hibiscus esculentus); (B) Lettuce (Lactuca sativa); (C) Green onion leaf (Allium fistilosum)

Figure 2: Vegetable sampling sites

OC: Organochlorine; OP: Organophosphorus; Pyr: Pyrethroids'; Carb: Carbamate; Dithiocarb: Dithiocarbamates
Figure 3: Families of pesticides detected in vegetables

 

Number of samples analyzed

 

 

pesticide residues

Number of detections classified according to various concentrations (µg/kg)

 

Total number of detections

 

Average concentrations per residue (µg/kg)

 

MRLs (µg/kg)

0,05

0,1

0,5

1

 

 

 

Green onion leaves
(90)

No residue (23)

 

Carbaryl

28

28

0.016

0.1

Manebe

7

7

0.034

0.05

Lindane

45

15

60

0.032

0.01

Endosulfan

8

12

20

0.036

0.05

Dimethoate

14

9

23

0.065

1

Profenofos

39

39

0.003

0.05

Parathionethyl

11

2

12

13

0.033

0.02

 

Overall charge

0.219

 

 

 

Okra (90)

No residue (64)

 

Mancozebe

12

1

13

0.041

1

Chlorpyrifos

18

3

3

21

0.125

0.5

Endosulfan

22

2

24

0.024

0.05

Dimethoate

18

6

24

0.063

0.02

Profenofos

23

23

0.016

0.05

Cypermethrine

19

19

0.005

0.5

 

Overall charge

0.274

 

 

Lettuce (45)

No residue (16)

 

Diazinon

6

8

14

0.341

0.5

Profenofos

6

6

0.013

0.05

Mancozebe

10

2

8

4

24

0.253

1

Endosulfan

13

13

0.041

0,05

 

Overall charge

0.648

 

Table 1: Levels of pesticide residues detected in vegetables

 

Samples with residue

Residues detected

Families of pesticides

OC

OP

Carb

Dithiocarb

Pyr

Vegetables

Green onion leaves

67 (74.44%)

202

23.50%

47.05%

5.88%

17.64%

 

Fresh okra

26 (28.88%)

127

5.88%

Lettuce

29 (64.44%)

57

 

Table 2: Balance of vegetable contamination by family of pesticides