How to Remove Organophosphorus Pesticide Residues from Vegetables | Chapter 10 | Research and Development in Agricultural Sciences Vol. 1

The effects of household processing on removal of organophosphate residues (malathion, fenitrothion, formothion, parathion, methyl parathion and chlorpyriphos) in tomato, bean, okra, eggplant, cauliflower and capsicum were studied. The processes included washing separately with (water, 0.9% NaCl, 0.1% NaHCO3 and 0.1% acetic acid, 0.001% KMnO4, 0.1% ascorbic acid, 0.1% malic acid and 0.1% oxalic acid and 2% aqueous solution of raw Spondias pinnata (SP) and boiling. In all of the vegetables, washing with different household chemicals reduced the Organophosphorous residues (OPs) by 20–89% and boiling reduced the residues by 52–100%.

Author(s) Details

Dr. Yogesh Kumar Tyagi, Ph.D
USBAS, Guru Gobind Singh Indraprastha University, Sector 16 C, Dwarka, Delhi-110078, India.

View Books: http://bp.bookpi.org/index.php/bpi/catalog/book/116