الفهرس 
Organophosphorus and pyrathroid pesticides usesOnly 14 pages are availabe for public view
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Abstract
Vegetables and fruits are susceptible to insects and disease attacks. So, pesticides are widely used. Therefore, residues of pesticides in raw vegetables and fruits could affect the ultimate consumers especially when freshly consumed. Pesticides have enormous importance in increasing in the yields and quality of agricultural products. The physical properties of the vegetables and fruits such as whiskers - fluff- waxy crust - superficial wrinkles surface texture of different kinds crop may be affected their pesticide residues. The chemical properties of the vegetables and fruits are potentially affected their pesticide residues; for example:
The amount of waxes and oils, water, protein, carbohydrates, cellulose, and mineral contents in foods. The aim of this study is to investigate the effects of physical and chemical characteristics of selected agricultural crops on their residual levels of pesticides. Pilot survey for determination of pesticide residues in selected vegetables and fruits was also carried out.
The obtained results concerning the detected levels of pesticide residues in selected vegetables and fruits (apple, Cucumber, Eggplant, grapes, guava, peach and tomato) samples collected from different local markets of Alexandria indicated that chloropyrfos was detected in vegetable samples at lowest residue level in apple at level of 22.94 pg/kg, whereas not detected in cucumber and the highest levels detected in peach was 65.73 pg/kg. The mean residue levels of chloropyrfos in the other vegetables were ranged between 35.35 and 49.44 pg/kg. Malathion were not detected in apple, cucumber, eggplant, grapes, peach and tomato, but was detected in guava at level of 28.0 pg/kg. The results indicated also that cypermethrin was detected in vegetables samples at lowest level in apple (12.16 pg/kg) while the highest level in tomato (38.76 pg/kg) and in the other vegetables and fruits were ranged at leveld ranged from 15.07 to 30.03 pg/kg. L- Cyhalothrin and (3-Cyofluthrin were detected in peach.