Behaviour of endosulfan in cabbage (Brassica oleracea L.) |
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Authors: | Anil Duhan Saroj Duhan Beena Kumari |
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Affiliation: | 1. Department of Chemistry and Physics a.duhan@rediffmail.com;3. Department of Entomology , CCS Haryana Agricultural University , Hisar-125004, India;4. Department of Chemistry , Guru Jambheshwar University of Science and Technology , Hisar-125001, India |
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Abstract: | 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. |
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Keywords: | dissipation endosulfan cabbage peeling washing washing plus boiling |
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