76C-7 |
The use of post harvest washes and sanitizers to reduce pesticide residues in selected horticultural products |
M. SIDDIQ1, V. Chonhenchob, J. N. Cash1, P. Mizuki, C. Vandervoort, E. T. Ryser, and S. Rodgers. (1) Food Science and Human Nutrition, Michigan State University, 124 G.M. Trout, East Lansing, MI 48824 It is estimated that approximately one third of all crops grown in the U.S. are lost to pests before harvest but using pesticides substantially reduces such losses. However, pesticides are toxic chemicals and there are legal limits for levels which may be present in food products. Post harvest wash treatments to reduce pesticide residues also benefit product quality. The pesticides chosen for this study were captan and chlorothalonil, which are used on a wide variety of fruits and vegetables. Our objective was to compare the efficacy of wash treatments for reducing pesticide residues on fresh produce. Apples, strawberries and lettuce were spiked with the selected pesticides and treated as follows: A) water; B) 1000 ppm lactic acid and 750 ppm sodium lauryl sulfate; C) 3000 ppm lactic acid and 3000 ppm ethanol; D) 25 ppm chlorine; E) 80 ppm peracetic acid; F) 4000 ppm citric acid and 450 ppm sodium lauryl sulfate; and G) 1000 ppm hydrogen peroxide. Both captan and chlorothalonil were extracted and analyzed by a standard GC method. Treatment D gave the highest captan reduction on apples but was not significantly different from B, C, and E. However, treatment D was less effective on lettuce and strawberries. Treatment G was least effective on apples but gave better results with lettuce and strawberries. For chlorothalonil removal, treatments B, E, F and G gave the best reduction on apples with treatment D being least effective. Treatments B and E gave best results with lettuce. Treatments B, D, E, and F were best at reducing residues on strawberries. Treatment G was least effective for lettuce and strawberries.. This work suggests that post harvest treatments used in this study may be effective in reducing pesticide residues but their effectiveness varies due to surface characteristics of the produce items.
Session 76C, Fruit & Vegetable Product: Fresh Fruits and Vegetables
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