Please use this identifier to cite or link to this item:
http://nopr.niscpr.res.in/handle/123456789/1327| Title: | Removal of endosulfan residues from vegetables by household processing |
| Authors: | Randhawa, M Atif Anjum, F Muhammad Asi, M Rafique Butt, M Sadiq Ahmed, Anwaar Randhawa, M Saqib |
| Keywords: | Cooking;Endosulfan;Supervised field trial;Vegetables;Washing |
| Issue Date: | Oct-2007 |
| Publisher: | CSIR |
| Abstract: | Effect of washing, peeling and cooking on endosulfan residue (ER) levels was determined in winter (spinach, cauliflower, potato) and summer vegetables (brinjal, tomato, okra) grown under controlled supervised field trials. Highest ER was found at raw stage in brinjal (2.43 mg/kg) followed by okra (1.83 mg/kg) and spinach (1.25 mg/kg) and lowest in potato (0.177 mg/kg). ER in vegetables was found to be reduced as follows: washing, 15-30; peeling, 60-67; and cooking, 13-35%. High levels of ERs exceeding maximum residue limits (MRLs) were observed in brinjal and tomato samples at raw stage. However, vegetable household processing reduced ER below the MRLs. |
| Page(s): | 849-852 |
| ISSN: | 0022-4456 |
| Appears in Collections: | JSIR Vol.66(10) [October 2007] |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| JSIR 66(10) (2007) 849-852.pdf | 57.67 kB | Adobe PDF | View/Open |
Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.