Effect of post-harvest processes on heptachlor residues in potato, sweet potato and onion
1992
Shivankar, V.J. (Indian Grassland and Fodder Research Institute. Jhansi (India)) | Kavadia, V.S.
Heptachlor and heptachlor epoxide residues as influenced by the post-harvest processes of washing, boiling/cooking and dehydration were determined in the mature tubers/bulbs of sweet potato, potato and onion grown on clay-loam soil treated with 2.5, 5.0 and 10.0 kg a.i./ha 35 days before harvest. Washing removed 22-29 % insecticide from all crops. Sweet potato and potato were deprived of 85-93 % and 94-100 % of heptachlor residues by washing plus peeling and cooking. Dehydration reduced the residues by 74-100 %, 80-100 % and 84-100 % in sweet potato, potato and onion respectively. As low as 0.03 ppm of heptachlor from the 10 kg a.i./ha application was detected in sweet potato and potato after cooking, whereas in onion no residue was found
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