In a monitoring study residue levels of organochlorines (OC), synthetic pyrethroids (SP), organophosphates (OP) and carbamates were determined in unprocessed and processed three vegetables viz. brinjal, cauliflower and okra to know the residue levels and evaluate the effect of different household processes (washing and boiling/cooking) on reduction of residues.

Degradation behaviour of the triazole fungicide, Propiconazole1-(2,4-dichlorophenyl)-4-propyl-1, 3-dioxolane-2-yl methyl) 1 h-1, 2,4-triazole, in canal water was investigated.