Effect of Processing on Endosulfan Residues in Apple

Endosulfan residues were estimated in raw apple fruits, decontaminated fruits and processed fruit products, after application of Thiodan (35 EC) on the fruit bearing apple trees (ʹDeliciousʹ) in the year 1999. Endosulfan was applied twice at 15 days interval at 500 and 1000 g a.i./ha. In the field, endosulfan residues from the raw fruits dissipated below maximum residue limit (MRL) in 3.65 days whereas washing and peeling after washing of treated fruits reduced endosulfan residues much below the MRL even from zero day sampled fruits. Washing fruits coupled with peeling was found to be the best technique in removing residues. Washing of fruits in solutions like 2 % (w/v) NaOH, 1% (w/v) sodium lauryl sulphate, 0.05% (v/v) HCl and 0.05% (w/v) sodium bicarbonate gave good relief from endosulfan residues. Jam and juice preparation from one day old treated apple fruit showed great reduction in the endosulfan residues.