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The Japan Food Chemical Research Foundation

Table of MRLs for Agricultural Chemicals

Agricultural Chemical¡§ PHENTHOATE
Note¡§

Food MRLs(ppm) Note MRLs(ppm)
Time limit for application
Rice (brown rice) 0.05    
Wheat 0.5    
Corn (maize, including pop corn and sweet corn) 0.02    
Soybeans, dried 0.05    
Beans, dried 0.05    
Peas 0.05    
Broad beans 0.02    
Other legumes/pulses 0.05    
Potato 0.02    
Taro 0.02    
Sweet potato 0.02    
Japanese radish, roots (including radish) 0.02    
Japanese radish, leaves (including radish) 0.02    
Turnip, roots (including rutabaga) 0.02    
Turnip, leaves (including rutabaga) 0.02    
Chinese cabbage 0.02    
Cabbage 0.02    
Cauliflower 0.02    
Broccoli 0.05    
Burdock 0.02    
Lettuce (including cos lettuce and leaf lettuce) 0.1    
Onion 0.02    
Welsh (including leek) 0.05    
Asparagus 0.05    
Multiplying onion (including shallot) 0.1    
Other liliaceous vegetables 0.02    
Carrot 0.1    
Pumpkin (including squash) 0.1    
Orinetal pickling melon (vegetable) 0.03    
Water melon 0.02    
Melons 0.02    
MAKUWAURI melon 0.1    
Spinach 0.1    
Peas, immature (with pods) 0.02    
kidney beans, immature (with pods) 0.05    
Other vegetables 0.02    
UNSHU orange, pulp 0.1    
Citrus NATSUDAIDAI, whole 2    
Lemon 5    
Orange (including navel orange) 5    
Grapefruit 5    
Lime 5    
Other citrus fruits 5    
Apple 0.7    
Japanese pear 0.1    
Pear 0.1    
Peach 0.1    
Mume plum 0.02    
Cherry 0.05    
Grape 0.02    
Japanese persimmon 0.1    
Chestnut 0.03    
Tea 0.02    
Other spices 10