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The Japan Food Chemical Research Foundation |
| Agricultural Chemical¡§ | CADUSAFOS |
| Note¡§ |
| Food | MRLs(ppm) | Note | MRLs(ppm) Time limit for application |
|---|---|---|---|
| Soybeans, dried | 0.01 | ||
| Potato | 0.03 | ||
| Taro | 0.03 | ||
| Sweet potato | 0.02 | ||
| Sugarcane | 0.01 | ||
| Japanese radish, roots (including radish) | 0.05 | ||
| Japanese radish, leaves (including radish) | 0.05 | ||
| Cabbage | 0.01 | ||
| KYONA | 0.05 | ||
| Burdock | 0.5 | ||
| Welsh (including leek) | 0.01 | ||
| Garlic | 0.02 | ||
| Tomato | 0.01 | ||
| Pimento (sweet pepper) | 0.01 | ||
| Egg plant | 0.02 | ||
| Other solanaceous vegetables | 0.01 | ||
| Cucumber (including gherkin) | 0.05 | ||
| Water melon | 0.01 | ||
| Melons | 0.02 | ||
| Spinach | 0.1 | ||
| Ginger | 0.1 | ||
| Green soybeans | 0.01 | ||
| UNSHU orange, pulp | 0.01 | ||
| Citrus NATSUDAIDAI, whole | 0.01 | ||
| Lemon | 0.01 | ||
| Orange (including navel orange) | 0.01 | ||
| Grapefruit | 0.01 | ||
| Lime | 0.01 | ||
| Other citrus fruits | 0.01 | ||
| Strawberry | 0.05 | ||
| Banana | 0.01 | ||
| Other herbs | 0.5 |