Reduction of dicloran on grapes by washing
1995
Nitaya Veerakul | Ratana Sitayoung (Department of Agriculture, Bangkok (Thailand). Agricultural Toxic Substances Div.)
Reduction of a fungicide, dicloran, residue on grapes was conducted by washing in 4 litres of water with addition of various substances for 10 minutes and successive washing in 2 litres of water for 2 minutes. The results showed that washing by polished-rice-rinse water, potassium permanganate-added water, whisky-added water and peeling were the best method which removed dicloran residue from 86.5 to 90.3 percent. Addition of other substances such as vinegar, baking powder, salt, lemon juice, calcium hydroxide and detergents removed the residue from 74.2 to 83.5 percent. Washing fruit under running tap water for 2 minutes removed only 63.5 percent of the residue.
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