REDUCTION OF ENDOSULFAN RESIDUES IN BRINJAL FRUITS DURING PROCESSINGAuthor(s): REENA CHAUHAN and BEENA KUMARI
Laboratory experiments were carried out to find out the dissipation and to assess the effect of household processing like washing, boiling and washing plus boiling on reduction of endosulfan residues on brinjal (Solanum melongena L.) at room temperature and refrigerated conditions. Half life periods were 3.30 and 3.41 days at room temperature and 3.81 and 3.72 days at refrigerated conditions for single and double dose, respectively, showing faster dissipation at room temperature. The processing results indicated that washing plus boiling led to more than 72 per cent loss of endosulfan residues. Washing, boiling as well as washing plus boiling were found comparatively more effective in samples kept at room temperature than under refrigerated conditions.