Effect of Cooking on Pesticide Residues Including Captan in Domestic Crops I

Abstract

Residue levels of 7 pesiticides after cooking processes were investigated for domestic crops (komatsuna, green pepper, onion, Chinese cabbage, apple, strawberry and kiwi fruit). As shown in Table 1, both captan, chlorpyrifos and fenitrothion in raw apples and kiwi fruits were almost completely removed by peeling. Jamming removed 59.1-100% of captan and chlorpyrifos from apples, while 11.4-88.2% of captan, endosulfan and propanil from strawberries. It was found that diazinon in komatsuna, endosulfan in green pepper, propanil in onion and EPN in chinese cabbage were differently decreased by boiling, roasting and frying, possibly owing to the differences of affinity between these pesticides and matrices of crops.