PERSISTENCE OF SOME PESTICIDES ON AND IN GRAPE AND GRAPE LEAVES

       Ebshoai and Sennoris  are two cities were selected in Fayoum governorate to evaluate four  pesticides {azoxystrubin, l-cyhalothrin, fenhexamid and cyprodinil } for persistence and preharvest intervals. Grape and  their leaves were sprayed with  three fungicides and one pesticide in two mentioned areas, a represented samples were collected from initial time passing through 1, 4,7,10,13,16 and 21 days. A Quick, Easy, Cheap, Effective, Rugged and Safe (QuEChERS) method were used for the extraction and clean-up and the pesticide residues were determined by injection on LC-MS/MS, The method  were validated, the results showed that the recoveries were more than 80% and the coefficient of variation were less than 12%.
      Results of analysis revealed  that most of the PHI  for the four compounds  were not more than 21 days, Azoxystrubin showed a decay from 0.53 and 0.77mg/kg to 0.15 and 0.45mg/kg in grape and grape leaf after 21 days. l-cyhalothrin residue was decayed from 3.41 to 0.19mg/kg and from 1.76 to 0.33 mg/kg  for grape and grape leaf consequently with a steep decline in the first day. Another disintegration was found in fenhexamid residue from 2.86 to 0.46mg/kg and from 1.85 to not detected after the studied time. Cyprodinil  has shown  a decay in its residues from 2.36 to 0.58mg/kg and from o.15 to not detected for grape and its leaf after 21 days from spraying.
       Comparing all residue levels with the legislated Maximum Residue Limits by Codex Alemintarius Committee (CAC) and  European committee   . All grape are acceptable since the MRL's of azoxystrubin, cyprodinil and fenhexamid established  for table grape are 2, 3 and 5 mg/kg consequently, whereas in case of grape leaf  for the last three fungicides were 0.05 for each of them. Level of cprodinil and fenhexamid detected on grape and grape leaf are within the acceptable limits of (CAC), after on weak of application however, azoxystrubin on grape leaf exceeded the EU MRL that could be reduced after carried out processing such as washing, boiling before consumption.