Table 2. Classes of pesticides used and residues detected from fresh vegetable.
| Chemical families of pesticides used | n | % | Chemical families of pesticides residues detected | n | % |
|---|---|---|---|---|---|
| Organophosphorus | 285 | 96.6 | Organophosphorus | 258 | 95.2 |
| Carbamate | 158 | 56.1 | Organochlorine | 65 | 24 |
| Substituted benzen | 101 | 35.6 | Pyrethroid | 47 | 17.3 |
| Pyrethroid+Organophosphorus | 84 | 28.8 | Carbamates | 25 | 9.2 |
| Avermectin | 82 | 28.1 | Diphenyl Ether | 23 | 8.5 |
| Carbamate+Acylalanine | 67 | 22.9 | Organic fungicides | 16 | 5.9 |
| Dithiocarbamate | 57 | 19.5 | Sulfur | 15 | 5.5 |
| Inorganic fungicide | 39 | 13.4 | Thiophthalimides | 7 | 2.6 |
| Pyrethroid | 26 | 8.9 | Nitrophenolic and Nitrocresolic herbicides | 3 | 1.1 |
| Organochlorine | 26 | 8.9 | Substituted benzene | 3 | 1.1 |
| Pyrethroid+Nitroimidazolidylideneamine | 25 | 8.6 | Conazole | 2 | 0.7 |
| Oxadiazines | 12 | 4.1 | Anilides | 1 | 0.4 |
| Conazole | 6 | 2.1 | Chlorophenoxy compounds | 1 | 0.4 |
| Propionic acid | 5 | 1.7 |