Postharvent Preservatives, Effect of Captan, Isopropyl N-Phenylcarbamate, Isopropyl N-(3-Chlorophenyl)carbamate, and Malathion on Keeping Quality of Plant Commodities in Storage

Abstract

Studies were made on the quality of apples, plums, tomatoes, carrots, and cabbage treated after harvest with captan, IPC, CIPC, and malathion dips and stored in laboratory-scale experiments. Attention was given to storage losses, bacterial and fungal decay, firmness, flavor, and general condition of the products. Captan somewhat improved the keeping quality of apples, plums, and tomatoes in storage, but its chemical injury to apples and its visible residue on the fruit surface were disadvantages.

Behavior of DDT in potatoes during commercial and home preparation

“…Carter (1948) studied the effect of cooking on DDT in beef. Other work published recently reflects growing interest in the effect of food preparative steps on pesticide residues (Carlin et al, 1966;Koivistoinen and Karinpáa, 1965;Koivistoinen et al, 1964aKoivistoinen et al, , 1964bKoivistoinen et al, , 1964cKoivistoinen et al, 1965aKoivistoinen et al, , 1965bKoivistoinen et al, , 1965c. Studies in this laboratory demonstrated the conversion of p,p'-DDT to p,p'-TDE [2,2-bis(p-chlorophenyl)-1,1-dichloroethane] during the processing of canned spinach (Farrow et al, 1966).…”