1977
DOI: 10.1002/ps.2780080509
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Residues of zineb and ethylene thiourea in orchard treated pears and commercial pear products

Abstract: Zineb and ethylene thiourea (ETU) residues were monitored in Bartlett pears after spraying with zineb (5.04 kg a.i./ha). Zineb dissipated seven times faster in the first 10 days after application than in the subsequent days of the study; ETU residues ranged from 0.02 to 0.01 mg/kg over the 21 day trial. A 3-6% conversion of ethylenebisdithiocarbamate to ETU was found upon boiling treated pears. Analysis of randomly selected commercially canned pears and baby food pear purQ showed no zineb residues but ~0 . 0 5… Show more

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Cited by 22 publications
(15 citation statements)
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“…Samples for ethylenebisdithiocarbamate (EBDC) fungicide analysis were evaluated using a modified CS 2 evolution technique [43]. Results were expressed as concentrations of zineb (C 4 H 6 ZnN 2 S 4 , a type of EBDC) equivalents.…”
Section: Methodsmentioning
confidence: 99%
“…Samples for ethylenebisdithiocarbamate (EBDC) fungicide analysis were evaluated using a modified CS 2 evolution technique [43]. Results were expressed as concentrations of zineb (C 4 H 6 ZnN 2 S 4 , a type of EBDC) equivalents.…”
Section: Methodsmentioning
confidence: 99%
“…The effects on pesticide residues of some processing steps, such as washing, peeling, and cooking, have been investigated on various fruits and vegetables. Ripley and Simpson (1977) measured zineb residue on pears, its conversion to ETU upon heating, and residues of both in commercially prepared canned pears and baby food puree. Zineb was not detected in any commercial samples, but low concentrations of ETU were detected in some baby foods.…”
Section: Etu Residue Studymentioning
confidence: 99%
“…When three vegetable crops (Watts et al 1974) or grains (Rosenberg and Siltanen 1979) were cooked in water at 100 C for 15 and 30 min, respectively, conversion factors as high as 30% (w/w) have been observed. The fate of residues in homogenates of pears (Ripley and Simpson 1977) or grapes heated at 100 C were also reported. As far as the effect of tomato processing on EBDC residues is concerned, the results reported are somewhat variable.…”
mentioning
confidence: 97%