In processing
Tomatoes. In three studies in the USA harvested tomatoes were processed in the laboratory by typical commercial practices, but details were not provided. The results are given in Table 9.
Table 9. Residues of acephate and methamidophos in processed fractions of tomatoes, USA.
|
Application, year |
Sample |
Residues, mg/kg |
Reference |
|
|
Acephate |
Methamidophos |
|||
|
|
Whole fruit |
1.4 |
0.08 |
29 |
|
1.12 kg ai/ha |
Washed fruit |
1.8 |
0.9 |
|
|
0.4 kg ai/hl |
Canned whole fruit |
0.54 |
0.04 |
|
|
8 applications |
Canned juice |
1.3 |
0.08 |
|
|
PHI: 3 days |
Bulk paste |
5.6 |
0.43 |
|
|
1987 |
Canned purée |
2,5 |
0.17 |
|
|
Wet pomace |
0.84. |
0.04 |
|
|
|
Dry pomace |
1.4 |
0.09 |
|
|
|
1.12 kg ai/ha |
Whole fruit |
0.36, 0.36 |
0.15, 0.17 |
91 |
|
Washed fruit |
0.34, 0.37 |
0.15, 0.18 |
|
|
|
6 applications |
Peeled fruit |
0.25, 0.48 |
0.12, 0.24 |
|
|
PHI: 3 days |
Canned whole fruit |
0.18, 0.27 |
0.11, 0.17 |
|
|
Canning waste |
0.70, 0.75 |
0.06, 0.06 |
|
|
|
1.12 kg ai/ha |
Whole fruit |
0.49, 0.56 |
0.23, 0.28 |
89 |
|
0.096-0.19 kg ai/hl |
Washed fruit |
0.54, 0.65 |
0.26, 0.33 |
|
|
6 applications |
Peeled fruit |
0.24, 0.48 |
0.13, 0.25 |
|
|
PHI: 3 days |
Canned whole fruit |
0.28, 0.25 |
0.18, 0.19 |
|
|
Canning waste |
0.81, 1.1 |
0.26, 0.43 |
|
|
Cooking studies were carried out on three vegetables containing acephate and methamidophos (Crossley, 1971). Field-treated tomatoes, cabbage and broccoli were analyzed for acephate and methamidophos before and after boiling for 30 minutes. The results are given in Table 10.
Table 10. Residues of acephate and methamidophos in crops before and after 30 minutes boiling.
|
Crop |
Acephate, mg/kg |
Methamidophos, mg/kg |
||
|
Before cooking |
After cooking |
Before cooking |
After cooking |
|
|
Tomatoes |
0.93, 1.13 |
0.93, 1.09 |
0.12, 0.14 |
0.13, 0.15 |
|
Cabbage |
2.08, 2.20 |
2.06, 2.08 |
0.22, 0.22 |
0.24, 0.25 |
|
Broccoli |
8.38, 9.92 |
8.02, 7.12 |
0,98, 1.17 |
1.00, 1.10 |
