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Abstract
Tomato is highly cultivated vegetables consumed both as fresh salad and cooked in Andhra Pradesh, attacked by variety of insect pests, of which fruit borer is economically significant. Farmers use variety of pesticides, of which organophosphates and synthetic pyrethroids are predominant. However, farmers are not looking at the safety intervals while harvesting the tomato thus resulting in pesticide residues in tomato at both farm gate and market points. Hence, it is essential to look for cheap and best method which can be adopted easily at home, thus keeping the requirement in mind, a study was planned to evaluate certain methods for removal of pesticide residues from tomato. Ripe tomato fruits (fresh, undamaged, stalks removed) were divided into lots, and each lot was dipped in 0.2% insecticide solutions (dimethoate, Methylparathion, profenophos, endosulfan) separately for 5 minutes and air dried on clean surface. The randomly selected fruits were analysed for initial deposit of pesticides, and each lot of pesticide treated sample was subjected to different decontamination methods viz., washing under running tap water, 2% salt solution, direct cooking, dipping in 2% salt solution and cooking and analysed for final remaining residues after treatment using validated QuEChERS method utilising GC-ECD, FPD and GC-MS. Cumulative effect of all four household process caused substantial reduction in residues up to 95%. However, cooking with pressure cooker for 5 minutes reduced pesticides from 30-93%.
Highlights
Vegetables are Sources of essential biochemical’s and nutrients such as carbohydrates, carotene, proteins, vitamins, calcium, iron ascorbic acid and palpable concentration of trace minerals (Jimoh and Oladiji, 2005).These vegetables will continue to remain the basic source of energy for the developing countries
In the process of under running tap water washing Dimethoate residues were reduced up to 48%, whereas Methylparathion 50%, Quinolphos 52%, Endosulfan 53% and Profenophos were reduced to 47%
These pesticide residues enter in to the human body by consumption of the pesticide contaminated food which leads to the chronic disorders
Summary
Vegetables are Sources of essential biochemical’s and nutrients such as carbohydrates, carotene, proteins, vitamins, calcium, iron ascorbic acid and palpable concentration of trace minerals (Jimoh and Oladiji, 2005).These vegetables will continue to remain the basic source of energy for the developing countries. Vegetables are having pesticide residues (Baptista et al, 2008, Lazic et al, 2009) upon repeated application during entire period of growth in non prescribed manner to control different pests and to get better yield and quality. These residue are causing chronic disorders to the human health by consuming without processing. Removal of these residues is important before consumption of vegetables. In this study efforts were made to remove the pesticide residues by following different household preparations viz., Running tap water washing, 2% salt water washing, direct cooking, salt water washing plus cooking (Wasim Aktar et al, 2010) in tomato samples
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