REMOVAL OF DDT MALATHION AND CARBARYL FROM TOMATOES BY COMMERCIAL AND HOME PREPARATIVE METHODS

Tomatoes grown on three separate plots were treated with DDT, malathion, and carbaryl. After harvesting, they were prepared for serving by commercial canning, home canning, and kitchen procedures and residue determinations were made at appropriate points. Commercial canning and juicing operations removed virtually all DDT, malathion, and carbaryl residues. Home canning of whole tomatoes and tomato juice removed all but trace amounts of DDT and malathion. Approximately 8% of the carbaryl residue remained in the canned whole tomatoes and 23 % remained after the home canning of juice. Home cooking removed 85 % of the DDT residue, 96 % of the malathion residue, and 69 % of the carbaryl residue. The raw, unwashed fruit stored at 55° F. suffered no significant decrease in DDT or carbaryl; however, an apparent malathion decrease of 30 % was noted in a 7-day storage period. © 1968, American Chemical Society. All rights reserved.