Residue levels of dichlorvos, chlorpropham, and pyrethrins in postharvest-treated potatoes during storage or processing into starch.
Tsumura Hasegawa Y. | Tonogai Y. | Nakamura Y. | Ito Y.
The effects of storage or processing on residue levels of dichlorvos, chlorpropham, and six components of natural pyrethrin in postharvest-treated potatoes were investigated. Potatoes were sprayed with a mixed solution of pesticides and stored at ambient temperature or refrigerated for 85 days. The residue levels of pesticides were then determined at intervals of a few days. The pesticides gave single-phase and double-phase semilogarithmic dissipation curves, the former for pesticides of slower dissipation rate and the latter for pesticides of quicker dissipation rate. The dissipation of dichlorvos and chlorpropham was slower during refrigeration than at ambient temperature. The effects of temperature were less on the reduction rate of pyrethrins. At the sixth week of storage, the potatoes were processed into starch, and residue levels of the pesticides were determined at each step of processing. Less than 1% of the initial residues was present in the final starch product.
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