Volume No. 9 Issue No.: 1 Page No.: 50-57 July-September 2014

 

EFFECT OF HOUSEHOLD PROCESSING METHODS ON THE REMOVAL OF PESTICIDE RESIDUES IN TOMATO VEGETABLE

 

A. Harinathareddy1, N.B.L. Prasad2 and K. Lakshmi Devi*3

1. Department of Biotechnology, Jawaharlal Nehru Technological University, Anantapuramu, Anantapur, Andhra Pradesh (INDIA)
2. OTRI, Jawaharlal Nehru Technological University, Anantapuramu, Anantapur, Andhra Pradesh (INDIA)
3. Department of Biochemistry, S.K. University, Anantapuramu, Anantapur, Andhra Pradesh (INDIA)

 

Received on : November 12, 2013

 

ABSTRACT

 

The study has been designed to determine the extent of pesticide residues removal from tomato through household processing. For this, tomato crop was grown on university farm and application of pesticides dimethoate, profenophos, chlorpyrifos, malathion, phosalone, quinalphos, triazophos and lambda cyhalothrin were carried out at recommended dosage. After 2 hours, the tomato was harvested, labeled and brought to the laboratory of pesticide residues., Acharya N.G., Ranga Agricultural University, Hyderabad, India for their analyses and further processing such as washing with tap water, 2% salt solution, 2% tamarind solution, lemon water, baking soda, vinegar, biowash ( available in market) and cooking etc. being practiced at various households processed methods. Pesticide residues were extracted from tomato by solvent partitioning and cleaned by C18 cartridges/activated charcoal by using acetonitrile for elution and then cleaned up residues were analyzed through GC ECD. The analysis of data revealed that organo phosphate pesticides are highly effective against pests at low dosages. In tomato samples washing with tap water reduced the residues in the range of 37.0-73.2%, lemon water reduced by residues in the range of 42.5-72.3%, 2% tamarind solution reduced by residues in the range of 26.1-69.1%, 2% salt solution reduced by residues in the range of 44.3-78.7%, Baking soda reduced by residues in the range of 24.0-65.1%, vinegar reduced by residues in the range of 17.1-58.5%. Bio-wash removed by residues in the range of 44.5-75.2%, cooking reduced by residues in the range of 42.9-83.2%. Cooking of tomato samples was found more effective followed by 2% salt solution in dislodging the residues.

 

Keywords : Pesticide, Processing, Residues, Washing, Boiling, Cooking

 

 

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