Removal of endosulfan residues from vegetables by household processing

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.