Disappearance of malathion residue in broccoli during cooking and freezing

Kilgore, Lois; Windham, Frances

doi:10.1021/jf60167a019

Cited by 6 publications

(2 citation statements)

References 2 publications

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“…Among the organophosphorus insecticides studied (Bidrin®, chlorfenvinphos, dichlorvos, dioxanthion, malathion, mevinphos, parathion, and tetrachlorvinphos), the only ones exhibiting instability at subfreezing temperatures were dichlorvos (2-62% loss in wheat stored for 2-11 months at -15°C), malathion, (40-47% loss in apples and plums stored for l-S months at -lSoC, but stable in black currants and spinach stored for 6 months at _10° to -15°C), and perhaps parathion (conflicting results). Also, Kilgore and Windham (1970) reported that 45-77% of the malathion residue on broccoli is lost during blanching, freezing, and storage for 6 months at _9°C. Among the fungicides studied by Kawar et al (1973) (captan, maneb, zineb) only captan was unstable (22-56% loss in apples, plums, and strawberries stored for 1 month at -lSoC).…”

Section: Miscellaneous Observationsmentioning

confidence: 99%

Effects of Freeze Preservation on Nutrients

Fennema¹

1988

Nutritional Evaluation of Food Processing

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Section: Miscellaneous Observationsmentioning

confidence: 99%

Effects of Freeze Preservation on Nutrients

Fennema¹

1988

Nutritional Evaluation of Food Processing

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“…Hemphill et al (1967) studied the effects of home preparative techniques on pesticide residues in green beans. The disappearance of malathion residue in broccoli during cooking and freezing has been investigated by Kilgore and Windham (1970).…”

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confidence: 99%

Removal of aldrin, heptachlor epoxide, and endrin from potatoes during processing

Solar¹,

Liuzzo²,

Novak³

1971

J. Agric. Food Chem.

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

Kamil

Abou-Zahw

Hegazy

1996

Nahrung

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Residue study was performed on several insecticides which could contaminate local Egyptian beans. The effect of storage periods and various processing steps on lowering the residues of malathion and pirimiphos methyl in treated seeds and their processed products were investigated. The data indicated that malathion and pirimiphos methyl persisted for more than 90 days on and in stored mature dry broad beans after postharvest treatment. However, stored broad beans could be safely used for human consumption after 90 days when the insecticide residues reached safe levels. Washing removed 69 and 75% of malathion and pirimiphos methyl residues of treated broad beans, respectively. Malathion residue was not detected in various processed products. More than 89 and 99% of malathion residues were absent in dehulled and heated dehulled broad beans. In addition, pirimiphos methyl residues were reduced to 92, 97, 87, 99, 99, and 95% from the initial levels in treated beans following dehulling, cooking of dehulled beans, germination, cooking of germinated beans and cooking of the beans by the common method and under pressure, respectively.

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Disappearance of malathion residue in broccoli during cooking and freezing

Cited by 6 publications

References 2 publications

Effects of Freeze Preservation on Nutrients

Effects of Freeze Preservation on Nutrients

Removal of aldrin, heptachlor epoxide, and endrin from potatoes during processing

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

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