Determination and degradation study of chlorothalonil residues in cucumbers, peppers and cherry tomatoes VALVERDE-GARCIA A,etal., Analytica chimica acta,1993, vol. 276, no1, pp. 15-23 (18 ref.) Abstract: Residue levels and degradation rates of chlorothalonil in cucumbers, peppers and cherry tomatoes grown in commercial greenhouses (Almeria, Spain) were studied. Chlorothalonil residues were extracted by the Mills method, analysed by gas chromatography with electron-capture detection and confirmed by gas chromatography-mass spectrometry. The recoveries of chlorothalonil were determined at three different fortification levels, the average values being greater than 80%. The limit of quantification was 0.01 mg kg-1 for all vegetables
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