All the samples were extracted fresh. Each vegetable was chopped into small pieces and after quartering, a representative sample(25g) was macerated with 5-10g anhydrous sodium sulphate in Warring blender to make a fine paste. The macerated sample was extracted with 1 ooml acetone on mechanical shaker for 1 h by using method of Kumari G2001). Extract was filtered concentrated up to 40 ml and subjected to liquid-liquid partitioning with C50, 30, 20 ml) after diluting 4-5 times with 10% aqueous Na solution. Concentrated the organic phase up to 10ml on rotary evaporator and divide it into two equal parts. One part was kept for OC and SP and second for OP and carbamates.