Removal of gardona from fruit by commercial preparative methods

Abstract

Cherries, peaches, and pears were treated with Cardona [2-chloro-l-(2,4,5-trichlorophenyl)vinyl dimethyl phosphate] at recommended dosages and double the recommended dosage. The harvested

How effective are common household preparations on removing pesticide residues from fruit and vegetables? A review

“…Awasthi reported that peeling mango skin could almost completely remove four different insecticides. Similarly, Fahey et al . reported the lye peeling, by immersion in hot caustic soda solution (lye) followed by ‘tumbling’ in a wash to remove the skin, of peaches, removed more than 99% of tetrachlorvinphos.…”

Food processing a tool to pesticide residue dissipation – A review

“…A lye peeling process for peaches removed more than 99% of the 6.5 ppm initial residues of tetrachlorvinphos (Fahey, Nelson, & Ballee, 1970). Bitter gourds treated with endosulfan sprays received initial deposits of 18.97 and 26.01 ppm which were respectively removed to extent of 83.69% and 77.64% by peeling (Nath & Agnihotri, 1984).…”

“…A canning process that did not include peeling for cherries removed 95% of the tetrachlorvinphos residues (4.3 ppm) (Fahey et al, 1970).…”

Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants Beneficios y limitaciones del procesamiento de alimentos por tecnologías de alta presión: efectos en componentes funcionales y contaminantes abióticos

“…As in the case of packaging materials in contact with foods, pesticide formulations contain multiple compounds that could also pass into foods and by multiple chemical reactions generate various byproducts depending on food composition, processing factors, and storage conditions. Evaporation, co-distillation and/or thermal degradation have been shown to modify pesticides in baked foods (Sharma, Satya, Kumar, & Tewary, 2005); grapes (Athanasopoulos, Pappas, Kyriakidis, & Thanos, 2005), cherries (Fahey, Nelson, & Ballee, 1970), tomato products (Kontou, Tsipi, & Tzia, 2004), and apricot (Cabras et al, 1998). The toxicity of degradation compounds has to be studied because these derivatives may exhibit higher or lower toxicity than the components in the untreated pesticide formulation.…”