Distribution of Pesticide Residues in Vegetables and Fruits and Removal by Washing.

Yoshida, Seisaku; Murata, Hiroshi; Imaida, Masami

doi:10.1271/nogeikagaku1924.66.1007

Cited by 20 publications

(16 citation statements)

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“…However, only 18-55% endosulfan was reduced by washing. The removal rates of pesticide residues of dieldrin and heptachlor epoxide in pumpkins and cucumbers, by washing with water or 0.1% liquid detergent were 8-52% and 19-67%, respectively (Yoshida et al 1992). Removal of the fruit stalk, exocarp and tissue around stalk cavity of fruits and fruit-type vegetables and washing of leaves with water or dilute detergent solution were necessary to decrease the intake of pesticide residues from vegetables and fruits.…”

Section: Preparatory Stepsmentioning

confidence: 97%

“…In fruits and fruittype vegetables, the concentration of pesticide residue was higher in the fruit stalk and near the epidermis (exocarp and fruit receptacle) than in the sarcocarp or pericarp. In leaf vegetables, concentration of the pesticide residue was higher in outer leaves than in inner ones (Yoshida et al 1992). The leaching of pesticides from the surface of fruits and leafy commodities is due to their solubility in water (Jaggi et al 2000).…”

Section: Dissipation Vis-à-vis-localization Of Pesticide Residues In mentioning

confidence: 99%

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Effect of handling and processing on pesticide residues in food- a review

2011

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Pesticides are one of the major inputs used for increasing agricultural productivity of crops. The pesticide residues, left to variable extent in the food materials after harvesting, are beyond the control of consumer and have deleterious effect on human health. The presence of pesticide residues is a major bottleneck in the international trade of food commodities. The localization of pesticides in foods varies with the nature of pesticide molecule, type and portion of food material and environmental factors. The food crops treated with pesticides invariably contain unpredictable amount of these chemicals, therefore, it becomes imperative to find out some alternatives for decontamination of foods. The washing with water or soaking in solutions of salt and some chemicals e.g. chlorine, chlorine dioxide, hydrogen peroxide, ozone, acetic acid, hydroxy peracetic acid, iprodione and detergents are reported to be highly effective in reducing the level of pesticides. Preparatory steps like peeling, trimming etc. remove the residues from outer portions. Various thermal processing treatments like pasteurization, blanching, boiling, cooking, steaming, canning, scrambling etc. have been found valuable in degradation of various pesticides depending upon the type of pesticide and length of treatment. Preservation techniques like drying or dehydration and concentration increase the pesticide content many folds due to concentration effect. Many other techniques like refining, fermentation and curing have been reported to affect the pesticide level in foods to varied extent. Milling, baking, wine making, malting and brewing resulted in lowering of pesticide residue level in the end products. Post harvest treatments and cold storage have also been found effective. Many of the decontamination techniques bring down the concentration of pesticides below MRL. However, the diminution effect depends upon the initial concentration at the time of harvest, substrate/food and type of pesticide. There is diversified information available in literature on the effect of preparation, processing and subsequent handling and storage of foods on pesticide residues which has been compiled in this article.

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Section: Preparatory Stepsmentioning

confidence: 97%

Section: Dissipation Vis-à-vis-localization Of Pesticide Residues In mentioning

confidence: 99%

Effect of handling and processing on pesticide residues in food- a review

2011

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“…The removal rates of 8-52% and 19-67%, for pesticide residues of dieldrin and heptachlor epoxide in pumpkins and cucumbers, by washing with water or 0.1% liquid detergent (respectively) have been reported [17].…”

Section: Introductionmentioning

confidence: 99%

The Impact of Washing and Peeling of Cucumbers and Tomatoes in Reduction of Daily Intake of Dithiocarbamates

Mehrasebi¹,

Moradjoo²,

Farahmandkia³

et al. 2017

IJNFS

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Abstract:Background: Pesticides residues on foods are potentially toxic to humans. They may induce adverse health effects such as cancer, effects on reproduction, immune and nervous system complications. One of the important goals of public and environmental health officials is reducing exposure to pesticide residues on foods. Materials and methods: In the present study, 80 samples of cucumbers and 60 samples of tomatoes were collected from greenhouses and after preparation, dithiocarbamates (DTCs) residues were analyzed. Dithiocarbamates were determined using spectrophotometric method. During this procedure a mixture of cupper was shaped from the reaction between CS 2 and the cupper after acid decomposition of the DTCs in a 3 trap responsive order. The concentrations of DTCs remnant were compared with MRL s and their daily intake were calculated and compared with ADI. Results: The outcome depicted that washing with water and peeling may able the reduction of absorption of daily intake of the rest of DTCs from 1.8% (as percent of ADI) in unwashed cucumbers to 0.6% ADI and 0.13% ADI respectively. The DTCs residues daily intake in unwashed tomatoes samples were 0.66% ADI and also in water-washed and peeled tomatoes were 0.43% ADI and 0.23% ADI respectively. Conclusion: The daily intake of DTCs was reduced by washing with water and peeling significantly. Although the estimated daily intakes of DTCs in the studied vegetables do not pose a health risk in consumers, but, because the entrance of fungicides into the human body by other commodities, these daily intakes are considerable.

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“…1) Pesticide residues in foods and crops are a direct result of the application of pesticides to crops growing in field, and, to a lesser extent, from pesticide residues remaining in the soil. 2) Yoshida et al 3) reported the removal rates of pesticide residues in fruits and vegetables by washing with water. Water washing has been reported to remove malathion residues from vegetables.…”

Section: Introductionmentioning

confidence: 99%

Effect of Spherosomes on Control of Aphis gossypii Glover in Cucumbers Using Imidacloprid

Adachi

Komura

Andoh

et al. 2009

JOURNAL OF HEALTH SCIENCE

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The effectiveness of spherosomes for reducing pesticide accumulation in cucumbers and for the control of Aphis gossypii Glover was studied. Spherosomes could efficiently reduce the uptake of imidacloprid in cucumbers. In the case of imidacloprid with spherosomes, the number of Aphis gossypii Glover, surprisingly, became zero after 3 and 7 days, and showed almost the same effect as imidacloprid without spherosomes, although the concentration of imidacloprid in cucumbers decreased by about 1/5 in comparision with that without spherosomes. It seems more likely that spherosomes might have a role as adsorbent materials for removal of imidacloprid in soil. The application of spherosomes to farmland is a useful and effective method to keep the concentration of pesticides in crops at a low level, resulting in sustainable agriculture.

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Distribution of Pesticide Residues in Vegetables and Fruits and Removal by Washing.

Cited by 20 publications

References 0 publications

Effect of handling and processing on pesticide residues in food- a review

Effect of handling and processing on pesticide residues in food- a review

The Impact of Washing and Peeling of Cucumbers and Tomatoes in Reduction of Daily Intake of Dithiocarbamates

Effect of Spherosomes on Control of Aphis gossypii Glover in Cucumbers Using Imidacloprid

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