Postharvent Preservatives, Magnitude and Stability of Captan Residues in Fresh and Preserved Plant Products

Koivistoinen, Pekka; Karinpää, Anja; Könönen, Maila; Roine, Paavo

doi:10.1021/jf60141a024

Cited by 11 publications

(3 citation statements)

References 4 publications

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“…The persistence of captan on sweet cherry fruits stored at 4 and 20 °C under humid conditions in sealed polyethylene bags was unexpected even though captan is acknowledged to be more stable at low temperatures and at low pH (Frank et al, 1983;Wolfe et al, 1976). Koivistoinen et al (1965) showed that captan dissipated slowly at 4 °C and at 20 °C on stored beans and fruits and was reduced 27-33% on plums after 1 week and 54-61% on tomatoes after 4 weeks.…”

Section: Discussionmentioning

confidence: 99%

Dissipation of captan residues from cherry and peach fruits

Northover¹,

Frank²,

Braun³

1986

J. Agric. Food Chem.

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Section: Discussionmentioning

confidence: 99%

Dissipation of captan residues from cherry and peach fruits

Northover¹,

Frank²,

Braun³

1986

J. Agric. Food Chem.

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“…Captan was determined colorimetrically by the method of Kittleson (10) as applied by Taylor and Klayder (30); a yellow color is developed by fusion of the captan with resorcinol at 135' C. and by dissolving the mixture in glacial acetic acid. The extraction and cleanup procedures with activated charcoal were those employed for malathion residues (71).…”

Section: Liferafure Citedmentioning

confidence: 99%

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

Koivistoinen¹,

Koskinen²,

Schulman³

et al. 1965

J. Agric. Food Chem.

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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.

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“…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).…”

mentioning

confidence: 91%