Removal of DDT, malathion, and carbaryl from tomatoes by commercial and home preparative methods

Abstract

Tomatoes grown on three separate plots were treated with DDT, malathion, and carbaryl. After harvesting, they were prepared for serving by commercial canning, home canning, and kitchen procedures and residue determinations were made at appropriate points. Commercial canning and juicing operations removed virtually all DDT, malathion, and carbaryl residues. Home canning of whole tomatoes

Residue content of carbaryl applied on greenhouse cucumbers and its reduction by duration of a pre‐harvest interval and post‐harvest household processing

“…The results of paired t ‐test comparisons between unprocessed samples and different processed samples showed that cucumber samples which were not subjected to any process had the highest level of residues and significant effects were observed on residue level by the washing, peeling and storing (2 days at 4 °C) process ( P < 0.05). These results agree with other workers17, 18 who reported that carbaryl residues were reduced by household processing from different vegetables.…”

“…This probably reflects not only their higher solubility in the wash but also their reduced propensity to move into waxy layers. These results agree with other workers who reported that washing produce removed 87% and 77% of the carbaryl residues from tomatoes and broccoli, respectively 18…”

Efficiency of some technological processes on reducing the residues of malathion and pirimiphos methyl in mature broad bean seeds

“…However, both washing and dehulling of the raw seeds were able to remove about 89 and 92% of malathion and pirimiphos methyl, respectively. The obtained results are quite agreeable with data reportet by FARROW et al [26] who stated that the malathion found in peels and waste from juicing operations of tomato shows that malathion remaining after washing is largely concentrated in these portions of the tomato. Besides, it might also be noticed that malathion and pirimiphos methyl are non systemic insecti- cides and so, the highest residue concentrations were found in the outer layer of seeds (hull) of broad beans.…”

Effect of heat processing and storage on pesticide residues in spinach and apricots

“…In comparing these figures, it should be kept in mind that processing temperatures and length of heat treatment are different in almost every case. Earlier work in these laboratories (Farrow et al, 1968;Elkins et al, 1968) indicates almost complete removal or destruction of malathion residues from tomatoes and green beans by commercial canning procedures.…”