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The Japan Food Chemical Research Foundation

Table of MRLs for Agricultural Chemicals

Agricultural Chemical¡§ KASUGAMYCIN
Note¡§

Food MRLs(ppm) Note MRLs(ppm)
Time limit for application
Rice (brown rice) 0.2    
Soybeans, dried 0.04    
Beans, dried 0.2    
Peas 0.04    
Broad beans 0.04    
Other legumes/pulses 0.04    
Potato 0.2    
Sugar beet 0.2    
Japanese radish, roots (including radish) 0.2    
Japanese radish, leaves (including radish) 0.2    
Chinese cabbage 0.2    
Cabbage 0.2    
Brussels sprouts 0.2    
Broccoli 0.2    
Other cruciferous vegetables 0.2    
Burdock 0.2    
Lettuce (including cos lettuce and leaf lettuce) 0.2    
Onion 0.2    
Welsh (including leek) 0.2    
Garlic 0.2    
Carrot 0.2    
Tomato 0.2    
Pimento (sweet pepper) 0.2    
Egg plant 0.1    
Other solanaceous vegetables 0.2    
Cucumber (including gherkin) 0.2    
Water melon 0.2    
Melons 0.2    
Okra 0.2    
Peas, immature (with pods) 0.04    
kidney beans, immature (with pods) 0.04    
Green soybeans 0.04    
Other vegetables 0.04    
UNSHU orange, pulp 0.2    
Citrus NATSUDAIDAI, whole 0.2    
Lemon 0.2    
Orange (including navel orange) 0.2    
Grapefruit 0.2    
Lime 0.2    
Other citrus fruits 0.2    
Apple 0.2    
Japanese pear 0.2    
Pear 0.2    
Quince 0.2    
Loquat 0.2    
Peach 0.2    
Mume plum 0.2    
Kiwifruit 0.2    
Other Fruits 0.2    
Walnut 0.04    
Tea 0.2    
Other spices 0.2