Mahatma Gandhi Sarvodaya Sangh’s

Dr. Cyrus Poonawalla English Medium School,

Uruli Kanchan.

INSECTICIDE & PESTICIDES IN FRUITS &

VEGETABLES.
//

CHEMISTRY PROJECT
2024-25

Student name: Shreyash Satish Thamke

Guided by : Mrs. Sapana ma’am
Class : XII Science
Roll No : 28

PROJECT ON:
INSECTICIDE & PESTICIDES IN
FRUITS & VEGETABLES
 CONTENTS

Sr. NO.
Content
1. Certificate

2. Acknowledgement

3. Introduction

4. Effects on Environment
5. Theory
6. History
7. Classification
8. A) Insecticides
9. B) Herbicides
10. C) Rodenticides
11. D) Fungicides
12. Alternatives to chemical pest control
13. Chemistry experiment based on
pesticides/insecticides
14. Observation
15. Conclusion/Result
16. Bibliography
CERTIFICATE
ACKNOWLEDGEMENT
 INTRODUCTION

Pesticides are a numerous & diverse group of chemical compounds,

which are used to eliminate pests in agriculture & households. They
enable the qualities and the quantity of crops & food to be controlled,
and help to limit the many human diseases transmitted by insect or
rodent vector. However, despite their many merits, pesticides are
some of the most toxic; environmentally stable and mobile substances
in the environment. Their excessive use has a deleterious effect on
humans and the environment; their presence in food is particularly
dangerous. With their environmental stability, ability to bio
accumulate and toxicity, pesticides may place the human body at
greater risk of disease and poisoning. Pesticides enter the environment
in various forms (e.g., powders, moistened powders, powders for
preparing aqueous solutions, and concentrates for making up
emulsions or sprays).
Pesticides are of enormous importance in increasing the yields and
quality of agricultural products. They are
used to:
 Control the numbers of pests
destroying whole plants or their
parts;
 Increase the production of animal
and plant biomass;
 Combat algae, bacteria, fungi &
weeds;
 Kill harmful organisms in farm
buildings, the home,
 hospitals, stores & vehicles.
 The widespread use of pesticides not only contaminates water,
soil, and air, but also causes them to accumulate in crops (e.g.,
fruit and vegetables). Pesticides are transported mainly by rain
and wind from their points of application to neighbouring crops
and land, where their presence may be undesirable or harmful.
The quantities of pesticides in any particular region depend to a
 large extent on the intensity of pesticide. Application and the
types of crops grown there. Combat animal pests damaging
crops (e.g., mites, aphids, insects, Larvae, and nematodes);
 Stimulate or inhibit plant-growth processes (e.g. remove excess

flowers, destroy foliage or dry out plants)

 Make possible the action of other substances; counteract
growths on boats and ships; and,
 Combat animal pests damaging crops (e.g., mites, aphids,
insects, Larvae, and nematodes);
 EFFECTS ON ENVIRONMENT
Pesticides have many advantages, but they also do much harm to the
environment. In view of both positive and negative effects of
pesticides; we should aim to achieve full selectivity of their action.
Nonetheless, the latest studies show that pesticides still constitute a
hazard to the environment and human health.
Each year, 140,000 tons of pesticides are sprayed onto crops in the
European Union (EU) alone. Fruit and vegetables are the crops most
likely to be contaminated by pesticides, particularly grapes, citrus
fruits and potatoes.

According to data from the EUs Pesticide Action Network, as of

2008, some 350 different pesticides were detected in food produced in
the EU. More than 5% of products contained pesticides at levels
exceeding the EU s maximum permitted level (MPL). The
diversity of their chemical structures, actions and the diversity of their
chemical structures, actions and the diversity of their chemical
structures, actions and which they can be categorized:
 Toxicity;
 Purpose of application;
 Chemical structure;
  Environmental stability; and,
 The pathways by which they penetrate target organisms.
Structurally, they can be divided into inorganic and organic

compounds; the inorganic include arsenic insecticides, fluoride

insecticides, inorganic herbicides and inorganic fungicides, while the
organic comprise organochlorine, organophosphorus and
organonitrogen pesticides.
Organophosphorus pesticides (OPPs) (e.g., dichlorvos, methyl
parathion, chloropyriphous, diazinon, demeton S-methyl, phosalone,
fonofos, metamidofos, monocrotophos, chlorfenviphos, fenitrothion,
Malathion) are the principal group of compounds used to protect
plants.
They include all organic compounds containing phosphorus and are
used to combat pests in industrial plantations, orchards and vegetable
cultivation. OPPs usually have an ester structure, decomposing fairly
easily on the surfaces and interiors of plants, and in the soil. Their
toxicity depends on inhibiting the activity of enzymes controlling the
functions of the nervous system, mainly acetylcholinesterase. They
permanently bind the group hydroxylating the enzyme, which
prevents acetylcholinesterase from decomposing and act through
contact or systemically. Blockage of cholinesterase activity causes the
amount of acetylcholine at the synapses to increase, leading to a state
of hyperarousal, and paralysis of the muscles and the main respiratory
centre.
Apart from OPPs, Organonitrogen Pesticides (ONPs) also play a
major part in combating pests. ONPs include phenylureas,
carbamates, and triazines and their derivatives (e.g., aminocaro,
propoxur, carbonyl, simazine, atrazine and propazine).Even though
they are less stable in the environment than OCPs, they can get into
the human digestive system, thus posing a health hazard.
Some carbamate insecticides can be teratogenic doses and nitro sated
to form strongly carcinogenic nitroso-compounds.
OPs, including Aldrin, chlordane, linden and DDT have been
withdrawn from use in many countries because they are very toxic
towards humans. But because of their considerable stability in the
environment (as long as 30 years), they may still be present there and
can be transported by air or water over long distances. While ONPs
and OPPs are not very toxic, their improper application can also lead
to their Presence in farm produce (e.g., fruit and vegetables). Even
though they facilitate improvement in crop yields and quality, they do
pose a risk to consumers. That is why international organizations have
established maximum residue levels (MRLs) of pesticides in food.

THEORY
Pesticides and insecticides are chemical agents used to control pests
that damage crops, ensuring higher yields and better quality. These
substances are extensively used in the production of fruits and
vegetables to prevent infestations by insects, fungi, and weeds.
However, the improper or excessive use of these chemicals leaves
residues on food, posing risks to human health and the environment.
Insecticides like chlorpyrifos and malathion are commonly applied to
fruits such as grapes and vegetables like tomatoes to target harmful
pests. Fungicides, on the other hand, prevent fungal infections. While
these chemicals protect crops, their residues can persist even after
harvest, leading to acute effects like nausea and respiratory distress or
chronic effects like cancer and endocrine disruption.
To minimize exposure to pesticide residues, methods such as washing,
peeling, and soaking in solutions like baking soda or vinegar are
recommended. Regulatory bodies like WHO and FSSAI enforce
maximum residue limits (MRLs) to ensure food safety. Additionally,
practices like integrated pest management (IPM) and the use of
biopesticides provide sustainable alternatives to reduce chemical
pesticide use.
While pesticides are essential for modern agriculture, balancing their
benefits with potential health risks requires careful use, awareness,
and adherence to safety guidelines. Sustainable farming practices and
regular residue monitoring can help ensure safer consumption of fruits
and vegetables.
In the decade, there has been a tremendous increase in the guilds of
various crops to meet the demand of our growing world population.
This great feat has been achieved by adopting new methods of
forming and by expensive use of fertilizers and insecticides. A
pesticide is any substance is mixture of substance intended for
preventing, destroying repelling or mitigating any pest.
Pests includes insects, plant pathogens insects, molluscs, birds,
mammals, fish nematodes and microbus that destroy property, spread
disease or are a vector for disease or cause a nuisance.
Although there are also drawbacks, such as potential to humans and
other animals. The term includes substances intended for use as a
plant growth. Farmers use insecticides to protect their crops from
insect damage. In urban areas, public health officials use them to fight
mosquitos and that insect carry germs. People use insecticides indoor
to control pests.

HISTORY
The use of pesticides and insecticides in agriculture has evolved over
centuries, driven by the need to protect crops from pests and improve
food security. This history can be divided into several key phases:
1. Early Practices (Ancient and Pre-Industrial Era)
 Natural Substances: In ancient civilizations like Mesopotamia,
Egypt, and China, natural substances such as sulfur, ash, and
plant extracts were used to deter pests. For example:
o Sulfur compounds were burned to ward off insects.
o Neem and pyrethrum, derived from plants, were used in
India and Greece.
 Physical Methods: Early farmers relied on mechanical and
cultural practices, such as crop rotation, handpicking pests, and
using traps or barriers.
2. Advent of Synthetic Pesticides (19th Century)
 With advancements in chemistry, the 1800s saw the introduction
of inorganic compounds such as arsenic, mercury, and copper-
based fungicides.
o Bordeaux Mixture (1882): A combination of copper
sulphate and lime was developed in France to combat
grape mildew. It became a widespread fungicide for fruits
and vegetables.
 o Lead arsenate was used extensively to control codling
moths in apple orchards.
3. Chemical Revolution (20th Century)
The 20th century marked a dramatic increase in pesticide use with the
development of synthetic organic chemicals:
 Introduction of DDT (1939): Discovered by Paul Müller, DDT
was initially hailed as a miracle insecticide during World War II.
It was later used extensively in agriculture to control pests in
fruits, vegetables, and other crops.
 Development of Organophosphates and Carbamates (1940s–
1950s):
o Chemicals like malathion and parathion were introduced
as alternatives to organochlorines.
o These compounds targeted insect nervous systems and
became widely used.
 Green Revolution (1960s–1970s): The global push for
increased agricultural productivity led to a surge in pesticide
use. Countries like India adopted high-yielding crop varieties
paired with chemical pesticides and fertilizers.
4. Environmental and Health Concerns (Late 20th Century)
 Rachel Carson’s "Silent Spring" (1962): This book
highlighted the environmental and health dangers of pesticide
overuse, particularly DDT, sparking the modern environmental
movement.
 Regulation and Bans:
o DDT and other persistent organochlorines were banned in
many countries by the 1970s due to their bioaccumulation
and ecological damage.
o Organizations like the WHO, FAO, and national agencies
began regulating pesticide usage and residue limits.
  Shift to Safer Alternatives: The late 20th century saw the rise
of integrated pest management (IPM) and the use of
biopesticides as sustainable options.
5. Modern Era (21st Century)
 Advances in Biopesticides: Derived from natural materials like
bacteria (e.g., Bacillus thuringiensis), biopesticides are
increasingly used to minimize chemical pesticide use.
 Global Monitoring: Agencies such as Codex Alimentarius and
FSSAI enforce strict pesticide residue limits to ensure food
safety.
 Organic Farming Movement: Consumers’ growing demand
for chemical-free produce has boosted organic farming
practices, which rely on natural pest control methods.
Impact on Fruits and Vegetables
The history of pesticides has directly influenced fruit and vegetable
production. While early reliance on natural and organic methods
resulted in lower yields, modern chemical pesticides revolutionized
agriculture, making year-round availability of fresh produce possible.
However, this progress has come with challenges, such as residue
contamination, resistance in pests, and environmental degradation.
CLASSIFICATION: -
Pesticides classified according to the pests they control. The four
main pesticides are: -
A. Insecticides;
B. Herbicides;
C. Rodenticides &
D. Fungicides.

A. insecticides
Insecticides are pesticides that are formulated to kill, harm,
repel or mitigate one or more species of insect. Insecticides
work in different ways. Some insecticides disrupt the nervous
system, whereas others may damage their exoskeletons, repel
them or control them by some other means. They can also be
packaged in various forms including sprays, dusts, gels, and
baits. Because of these factors, each insecticide can pose a
different level of risk to non-target insects, people, pets and
the environment.
Insecticide Properties:
Insecticidal properties are the ability of a substance to destroy
or control insects. Some substances with insecticidal
properties include:
 Pyrethrins: These substances come from the plant
Chrysanthemum cinerariaefolium and interfere with
neurotransmission.
 Amitraz: This pesticide has insecticidal, acaricidal, and
repellent properties.
 Chloropicrin: This broad-spectrum fumigant has
insecticidal, fungicidal, herbicidal, and nematicidal
properties.
 Neem (A. indica): This plant contains terpenoids that act as
repellents, antifeedants, growth inhibitors, and oviposition
suppressants.
 Chinaberry (Melia azedarach L.): This plant contains
terpenoids that act as repellents, antifeedants, growth
inhibitors, and oviposition suppressants.
 Acetogenins from Annona spp. and Asimina sp. These
compounds act on mitochondria, resulting in toxic effects
on insect pests.
 Limonin from Citrus paradisi Macfad. This compound
acts as an antifeedant/growth inhibitor.
 Plumbagin from Plumbago zeylanica L. This compound
exhibits insect antifeedant and toxic properties.
 Karanjin from Pongamiaglabra (L.): This compound
exhibits insect antifeedant and toxic properties.
 Isobutyl amides from Piper sp. These compounds are
neurotoxins.
B. Herbicides
Herbicides, also known as weed killers, are chemicals used to
control the growth of weeds and other unwanted plants. They
are a type of pesticide that can be used in agriculture and other
settings.
Herbicides can be selective, meaning they target specific types
of weeds while leaving crops unharmed, or non-selective,
meaning they kill all plants indiscriminately. Some herbicides
are formulated to affect cellular components that are only
found in plants, which can help limit their toxicity to humans.
However, there are still concerns about the potential health
effects of herbicides, particularly when they are used
improperly or disposed of carelessly.
Herbicides can be used to: Manage weeds and reduce the need
for labour-intensive weeding, Plant fields earlier, and Reduce
soil erosion.
Some herbicides that are commonly used include: glyphosate,
atrazine, 2,4-d, and paraquat.
C. Rodenticides
Rodenticides are chemicals made and sold for the purpose of
killing rodents. While commonly referred to as "rat poison",
rodenticides are also used to kill mice, woodchucks,
chipmunks, porcupines, nutria, beavers, and voles. Despite the
crucial roles that rodents play in nature, there are times when
they need to be controlled.
 Some rodenticides are lethal after one exposure while others
require more than one. Rodents are disinclined to gorge on an
unknown food (perhaps reflecting an adaptation to their
inability to vomit), preferring to sample, wait and observe
whether it makes them or other rats sick. This phenomenon of
poison shyness is the rationale for poisons that kill only after
multiple doses.

Besides being directly toxic to the mammals that ingest them,

including dogs, cats, and humans, many rodenticides present a
secondary poisoning risk to animals that hunt or scavenge the
dead corpses of rats.
D. Fungicides
Fungicides are pesticides used to kill parasitic fungi or their
spores. Fungi can cause serious damage in agriculture,
resulting in losses of yield and quality. Fungicides are used
both in agriculture and to fight fungal infections in animals.
Fungicides are also used to control oomycetes, which are not
taxonomically/genetically fungi, although sharing similar
methods of infecting plants. Fungicides can either be contact,
translaminar or systemic. Contact fungicides are not taken up
into the plant tissue and protect only the plant where the spray
is deposited. Translaminar fungicides redistribute the
fungicide from the upper, sprayed leaf surface to the lower,
unsprayed surface. Systemic fungicides are taken up and
redistributed through the xylem vessels. Few fungicides move
to all parts of a plant. Some are locally systemic, and some
move upward.
Most fungicides that can be bought retail are sold in liquid form,
the active ingredient being present at 0.08% in weaker
concentrates, and as high as 0.5% for more potent fungicides.
Fungicides in powdered form are usually around 90% sulfur.
 ALTERNATIVES TO CHEMICAL PEST
CONTROL
1. Biological Control
Biological pest control uses natural predators, parasites, or
pathogens to manage pest populations.
 Predators: Ladybugs, spiders, and birds feed on
common pests like aphids and caterpillars.
 Parasitoids: Wasps that lay eggs inside pest larvae,
killing them as they develop.
 Pathogens: Microorganisms such as bacteria (Bacillus
thuringiensis), fungi, and viruses target specific pests
without harming other organisms.
2. Cultural Control
Cultural practices modify the environment to make it less
hospitable for pests.
 Crop Rotation: Prevents the buildup of pest populations
by changing crop types each season.
 Intercropping: Growing different crops together to
confuse pests or deter their spread.
 Sanitation: Removing crop residues and weeds that
harbor pests.
3. Mechanical and Physical Control
These methods use manual or mechanical interventions to
eliminate pests.
 Traps: Sticky traps, pheromone traps, and light traps
attract and capture pests.
  Barriers: Mulches, row covers, or nets protect plants
from insects.
 Handpicking: Physically removing pests like caterpillars
and beetles from plants.
4. Botanical Pesticides
Derived from plants, these are less toxic and biodegradable
alternatives to synthetic pesticides.
 Neem Oil: A widely used natural pesticide effective
against insects and fungi.
 Pyrethrum: Extracted from chrysanthemum flowers, it
targets a range of pests.
 Garlic and Chili Extracts: Homemade sprays to repel
insects.
5. Biopesticides
These include living organisms or natural substances that
control pests without harming non-target species.
 Microbial Biopesticides: Contain bacteria, fungi, or
viruses specific to pests (e.g., Bacillus subtilis for fungal
control).
 Biochemical Biopesticides: Use natural compounds like
insect pheromones to disrupt mating or lure pests into
traps.
6. Integrated Pest Management (IPM)
IPM combines multiple strategies, emphasizing long-term
prevention and minimal chemical use.
  Monitoring: Regular observation to identify pest
problems early.
 Threshold Levels: Taking action only when pest
populations exceed harmful levels.
 Targeted Interventions: Using physical, biological, or
botanical controls selectively.
7. Genetic and Resistant Crop Varieties
 Genetically Modified (GM) Crops: Crops like Bt cotton
and Bt maize are engineered to produce proteins toxic to
specific pests.
 Traditional Breeding: Developing pest-resistant
varieties through selective breeding.
8. Organic Farming Practices
Organic farming emphasizes natural pest control methods:
 Encouraging biodiversity with companion planting (e.g.,
marigolds repel nematodes).
 Using compost and natural fertilizers to promote healthy
plant growth, making crops less vulnerable to pests.
9. Use of Natural Enemies
Encouraging habitats for beneficial insects, like planting
wildflowers or using insect hotels, helps maintain a natural
ecological balance.
 CHEMISTRY EXPERIMENT:
AIM: To detect the presence of pesticides/insecticides
(nitrogen containing) in various fruits & vegetables.

MATERIAL REQUIRED:
Mortar & pestle, beakers, Funnel, Glass rod, Filter paper,
China dish, Water bath, Tripod stand, Fusion tube, Knife, Test
tube, Samples of various fruits & vegetables, Alcohol, Sodium
Metal, Ferric Chloride, Ferrous Sulphate Crystals, Distilled
Warter, Dil. HCL.

THEORY:
Pesticides are chemicals which prevent pests. Nitrogen
present in organic compounds is detected by “Lassaigne’s
Test”. The elements present in the compounds are converted
from covalent form into the ionic form by fusing the
compounds with sodium metal. Following reaction take place:

Na + C + N  NaCN (sodium cyanide)

PROCEDURE:
1) Different types of fruits and vegetables were taken & cut
into small pieces separately & crushed a bit.
2) Different beakers were selected for each kind of fruits &
vegetables. The crushed fruits & vegetables were placed
in these beakers and 100ml of alcohol was added to each
of these.
3) The mixture was stirred well and filtered.
4) The filtrate was collected in separate China dishes, the
alcohol was evaporated by heating the China dishes one
by one over a watch bath & the residue was dried in oven.
5) A small piece of sodium was then heated in a fusion tube,
till it melted.
6) One of the above residues from the China dish was added
to this fusion tube & heated till it was red hot.
7) The hot fusion tube was dropped in a China dish
containing about 10ml of distilled water.
8) The tube was then broken & the contents of the China
dish was boiled for about 5 minutes.
9) The solution was cooled and filtered.
10)The filtrate was then collected.
11)To the filtrate 1 ml of freshly prepared ferrous sulphate
solution was added & heated.
12)Then 2-3 drops of ferric chloride solution were added
and acidified with dilute HCl.
13)A blue or green ppt. or coloration if obtained indicated
the presence of nitrogen containing insecticides. The above
steps are repeated for residues obtained from other fruits &
vegetables & observations are recorded.
OBSERVATION:
SL. NAME OF FRUIT OR TEST FOR PRESENCE OF
NO. VEGETABLE PRESENCE OF INSECTICIDES OR
NITROGEN PESTICIDES
1. Apple Positive Positive
2. Cucumber Positive Positive
3. Banana Positive Positive
4. Potato Positive Positive
5. Carrot Positive Positive
6. Tomato Positive Positive
7. Grapes Positive Positive
RESULT:
All the fruits and vegetables which were tested contain
nitrogen containing pesticides/insecticides.
PRECAUTIONS:
1) Splashing must be avoided
2) Eyes and nose must not be touched after touching
chemicals which are used.
3) For effective results the fruits and vegetable samples
should be sliced into small pieces and then crushed
properly.
 BIBLIOGRAPHY

1) NCERT chemistry textbook.

2) www.google.com
3) www.wikipedia.com
4) NCERT lab manual class 12.