Removal of Carbofuran Residues From Strawberries by Various Washes and Jam Production

Abstract

Chemical and physical treatmentsEverbearer strawberries containing carbofuran residues were subjected to chemical and physical aqueous washes to determine the removal of the chemical residues. The washed berries were processed into jam and a taste panel evaluated the effects of the treatments on the appearance, flavor and odor of the jam. The loss of total residues as determined by gas chromatographic analyses ranged from 63.1% on unwashed berries to as much as 100.0% on specifically processed samples. The chemical and physical treatments did not adversely affect the appearance, odor or flavor of the strawberry jam.Duplicate 40-g samples of ripe raw strawberries were placed in a 400 ml Griffin beaker and 150 ml of wash solution was added (Table 1). The mixture was gently stirred for 15 min in the wash solution at room temperature (24°C). The wash solution was decanted and stored for analyses, the berries were washed once with 50 ml of deionized water which was pooled with the original wash solutions and the berries were next processed for jam.