In storage
No data were submitted.
In processing
The distribution of chlorfenvinphos in carrots with incurred residues following EC treatments was investigated as part of a UK government research programme (Anon., 1989-92). The results are given in Table 41.
The highest concentrations of chlorfenvinphos were in the crowns of the carrots. The distribution varied but the data indicate that most consumers would remove 30% of the residue during preparation.
The results of a preliminary study of the distribution of residues between the core and peel of carrots and the effects of cooking topped but unpeeled carrots are given in Table 42. The effect of peeling and taking the top portion (crown and next 1 cm) from the roots was to remove 97-99% of the residue.
The effect of cooking topped (but not peeled) roots had, at most, a moderate effect on the concentration of chlorfenvinphos.
Table 41. Mean distribution of chlorfenvinphos residues along 7 average-sized carrot roots taken from samples of commercially grown crops.
|
Sample No |
Crown |
1 cm slice below crown |
Remainder |
|||||||||
|
sample wt., g |
Residue, mg/kg |
Residue, %1 |
Sample wt., g |
Residue mg/kg |
Residue, %1 |
sample wt., g |
Residue, mg/kg |
Residue, %1 |
||||
|
1 |
4 |
11.3 |
19 |
|
25 |
3.0 |
34 |
|
389 |
0.27 |
47 |
|
|
2 |
4 |
1.6 |
24 |
|
21 |
0.33 |
29 |
26 |
450 |
0.03 |
48 |
50 |
|
3 |
6 |
3.2 |
39 |
|
42 |
0.32 |
27 |
25 |
621 |
0.03 |
34 |
36 |
|
4 |
5 |
2.2 |
34 |
37 |
30 |
0.11 |
9 |
|
391 |
0.05 |
57 |
|
|
5 |
6 |
9.4 |
14 |
|
28 |
1.5 |
11 |
|
986 |
0.29 |
75 |
|
|
6 |
2 |
3.7 |
21 |
|
26 |
0.51 |
31 |
|
429 |
0.05 |
47 |
|
|
7 |
3 |
11.6 |
61 |
|
29 |
0.45 |
27 |
|
363 |
0.02 |
12 |
|
|
Mean |
1 |
|
|
6 |
|
|
94 |
|
||||
|
30 |
|
|
24 |
|
|
46 |
|
|||||
1 % of total residue in carrot
Table 42. The effects of peeling and boiling on residues of chlorfenvinphos in carrots.
|
Part of root and process |
Sample wt., g uncooked |
% of carrot wt. |
Sample wt., g cooked |
chlorfenvinphos, mg/kg |
m g in sample |
% of residue |
|
Sample No 1 whole root, uncooked |
491 |
|
|
0.20 |
|
|
|
calc. topped root before cooking1 |
309 |
|
|
0.21 |
66 |
|
|
topped root after cooking |
408 |
|
370 |
0.19 |
70 |
|
|
top slice taken from root, uncooked peel, uncooked peeled core, uncooked |
4 |
1 |
|
7.7 |
32 |
33 |
|
64 |
21 |
|
0.98 |
63 |
64 |
|
|
245 |
79 |
|
0.01 |
3 |
3 |
|
|
|
|
|
|
|
|
|
|
Sample No 2 whole root, uncooked |
708 |
|
|
0.20 |
|
|
|
calc. topped root before cooking1 topped root after cooking |
746 |
|
|
0.37 |
280 |
|
|
738 |
|
683 |
0.11 |
75 |
|
|
|
top slice taken from root, uncooked peel, uncooked peeled core, uncooked |
8 |
1 |
|
10.4 |
79 |
22 |
|
91 |
12 |
|
3.1 |
278 |
77 |
|
|
655 |
88 |
|
0.003 |
2 |
1 |
|
|
|
|
|
|
|
|
1 Calculated from sum of uncooked peel and uncooked peeled core. Note that the peeled and boiled carrots were different sub-samples, hence results are unlikely to correspond exactly
Carrots - commercial cooking. In a study carried out in 1966 (Elgar, 1966a), carrots grown in soil treated with 'Birlane' were used to investigate the effect that cooking (specifically the process used commercially in preparing baby foods) had on chlorfenvinphos residues. The raw carrots, containing residues of either 0.05 or 0.07 mg/kg, were made into cooked purée by blanching in water, diluting with brine and macerating, then cooking under steam pressure for 35 minutes at 120°C. Samples were analysed for residues of chlorfenvinphos, 2,4-dichloroacetophenone and 2,4-dichlorophenacyl chloride after extraction with acetone and petroleum spirit. The acetone was removed and the petroleum extracts dried by filtering through anhydrous sodium sulfate. After clean-up on Florisil, the residues were determined by GLC with an ECD. Where recoveries were low, an enzyme-inhibition method was used for the determination of residues, the details of which were not given.
The final chlorfenvinphos residue in the cooked purée from both batches of carrots was 0.02 mg/kg. It was stated that the reduction in the residue from raw carrots to cooked purée was due to two factors, the addition of brine and the cooking. No residues (<0.01 mg/kg) of the metabolites 2,4-dichloroacetophenone or 2,4-dichlorophenacyl chloride were detected in the raw or cooked purée.
Carrots - canning. Carrots treated in June 1966 with 'Birlane' at 2.24 kg ai/ha and harvested in the following December were made into a purée and canned (Elgar, 1967c). Six cans of carrots were analysed by GLC with EC detection. No residues of chlorfenvinphos (<0.01 mg/kg) were found. The treated carrots were not analysed before canning.
