Abstract
SUMMARY— Dalapon residues in white asparagus following application of the herbicide for barley control in California asparagus fields ranged from 15 to 0.1 ppm when sampling occurred between 0.08 and 11 days after spraying. Negligible, if any, loss of dalapon occurred in asparagus stored at deep freeze temperatures for up to 14 months. Likewise, cooking under typical home conditions did not affect the residue level, although over half of the remaining dalapon was transferred to the cooking water.
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