Behaviour of endosulfan in cabbage (Brassica oleracea L.)

Residue levels of endosulfan were determined in cabbage heads after being sprayed with a formulation containing the insecticide and upon storage at room temperature (15–27°C) and in a refrigerator (2–5°C). The half-life was calculated to be 4.8 and 5.5 days. Peeling removed the residues by 92%. Similarly, washing and washing followed by cooking removed 72% and 97% residue in cabbage stored at room temperature. These treatments were slightly less effective for samples stored in a refrigerator. Household processes such as peeling, washing, and washing followed by cooking should be regular practice before the vegetables are used.