REMOVAL OF GARDONA AND AZODRIN FROM VEGETABLE CROPS BY COMMERCIAL PREPARATIVE METHODS

Tomatoes, sweet corn, and green beans were treated with Gardona and green beans were also treated with Azodrin, applied within 24 hours of crop harvesting. The harvested crops were canned by commercial methods. Pesticide residues were determined on samples withdrawn at appropriate points in the canning process. Approximately 99 % of the residue on corn ears was removed in the husking process; canned corn contained less than 0.1 p.p.m. of Gardona. Washing removed nearly 50% of the Gardona residue from tomatoes. Tomato juice, heated at 100° C. for 30 minutes, contained residues of 0.03 to 0.09 p.p.m. of Gardona, while canned tomatoes, heated at 100° C. for 45 minutes, contained 0.01 to 0.03 p.p.m. of Gardona. A cold wash and hot blanching of green beans removed 90 % of the Gardona residue and canned beans contained less than 0.01 p.p.m. of Gardona. The cold wash and blanching removed 33 to 53% of the Azodrin residue from green beans. Canned green beans contained 0.01 to 0.28 p.p.m. of Azodrin. © 1969, American Chemical Society. All rights reserved.