Peaches. Two studies on processing, one carried out in Italy, the other in Spain, were submitted to the Meeting. The harvested peaches were processed in the laboratory according to typical commercial practices, the outlines of which were as follows.
Washed fruit: sorting ® washing ® washed fruit.
Jam: washed fruit ® peeling ® stoning ® cutting ® cooking (3-4 minutes at 100°C) ® jam.
Preserve: washed fruit ® peeling ® stoning ® pasteurizing ® preserve.
Juice: washed fruit ® stoning ® crushing ® heating ® pressing ® centrifuging ® diluting ® pasteurizing ® juice.
The results are shown in Table 10.
Table 10. Residues of methamidophos in processed products of peaches.
|
Field application, Country, Year |
Sample |
Residues, mg/kg |
Reference |
|
0.68 kg ai/ha |
Fruit |
0.11 |
36 |
|
0.057 kg ai/hl |
Washed fruit |
0.08 |
|
|
2 applications |
Juice1 |
0.05 |
|
|
PHI 28 days |
Jam |
0.10 |
|
|
Italy 1994 |
Preserve |
0.09 |
|
|
0.6 kg ai/ha |
Fruit |
0.09 |
33 |
|
0.048 kg ai/hl |
Washed fruit |
0.05 |
|
|
2 applications |
Juice1 |
0.02 |
|
|
PHI 28 days |
Jam |
0.03 |
|
|
Spain 1994 |
Preserve |
0.02 |
|
1 Diluted with same volume water
Vegetables. Cooking studies were carried out on three vegetables containing acephate and methamidophos (Crossley, 1971). Field-treated samples of tomatoes, cabbages and broccoli were analyzed for acephate and methamidophos before and after boiling for 30 minutes. The results are shown in Table 11.
Table 11. Residues of acephate and methamidophos in vegetables before and after 30 minutes boiling.
|
Commodity |
Residues, mg/kg |
|||
|
Acephate |
Methamidophos |
|||
|
Before boiling |
After boiling |
Before boiling |
After boiling |
|
|
Tomatoes |
0.93, 1.13 |
0.93, 1.09 |
0.12, 0.14 |
0.13, 0.15 |
|
Cabbages |
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 |
