PMID: 11312843Apr 21, 2001Paper

Fate of postharvest-applied dichlorvos in stored and processed dates

Journal of Agricultural and Food Chemistry
E Y El-BehissyA M Youssef

Abstract

The fate of dichlorvos (DDVP) on dates after storage and processing of postharvest-treated fruits has been investigated. Residues were determined using GC-ECD after extraction of the fruits. A postharvest application was made to fruits at different stages of maturity: khalal fruits (mature full colored stage), rutab fruits (soft brown stage), and the mature tamer fruits (hard raisin-like stage). The fate of the residues was followed during the storage at refrigerated, room, and summer average temperatures (3, 22, and 43 degrees C). The amount of residues absorbed varied with the level of maturity. The rate of the loss of the residues was found to follow first-order kinetics. First-order rate constants were calculated for the different levels of maturity. The rate of the loss of DDVP increased as the temperature of storage increased. Also, it decreased with increasing maturation of the dates, which was characterized by a decrease in moisture content as well as water activity and an increase in sugar content. The period of storage study was limited by the time of maturation to the next stage. Most common home-cooking methods, including dehydration, jam-making, and syrup-making, resulted in significant decreases in residue levels....Continue Reading

Citations

Dec 12, 2003·Food Additives and Contaminants·R R RasmusssenH C B Hansen
Feb 18, 2011·Critical Reviews in Food Science and Nutrition·R M González-RodríguezJ Simal-Gándara
Sep 15, 2020·Frontiers in Chemistry·Huixiang OuyangZhiliang Jiang
Sep 2, 2021·Environmental Monitoring and Assessment·Somia QayyumFarrakh Mehboob

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