Postharvest Insecticide Residues, Stability of Malathion Residues in Food Processing and Storage

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

“…Elevated temperature storage of the apricots resulted in virtually complete destruction. These results are in good agreement with those reported by Koivistoinen et al (1964), who studied the fate of malathion residues in strawberries (47 to 58% loss), gooseberries (63%), plums (89%), tomatoes (16%), apples (90-96%), and green beans (98%). In comparing these figures, it should be kept in mind that processing temperatures and length of heat treatment are different in almost every case.…”

Effects of commercial processing on residues of aldrin and dieldrin in tomatoes and residues in subsequent crops grown on the treated plots

“…Farrow et al (1966) demonstrated that p.p'-DDT was partially converted to p,p'-TDE during the processing of canned spinach. Other published work on the effects of processing on pesticide residues are: malathion in apples, gooseberries, plums, strawberries, string beans, and tomatoes (Koivistoinen et al, 1964), azinph os methyl and DDT in green snap beans (Carlin et al, 1966), DDT and derivatives in green beans (Hemphill et al, 1967), Morestan in papayas (Bevenue et al, 1968), and DDT and derivatives in apples (Baldwin et al, 1968).…”

Postharvest Insecticide Residues, Extraction of Malathion Residues from Fruits

“…At this time, stripping the crops without maceration removes malathion quantitatively. Later, the breakdown of malathion into water-soluble products (4, 8, 18, 19) decreased (Table III), probably because of inhibition of the malathion-degrading enzymes (3,7,8,9,18) by malathion itself or its antiesterase derivatives (7,12,13,15,18). When the rate of degradation of malathion in the plant tissue is thus reduced, its lifetime and amount are gradually increased and it may penetrate further into the tissue.…”