Reduction of azinphos-methyl, chlorpyrifos, esfenvalerate, and methomyl residues in processed apples.

@article{Zabik2000ReductionOA,
  title={Reduction of azinphos-methyl, chlorpyrifos, esfenvalerate, and methomyl residues in processed apples.},
  author={Matthew J. Zabik and M F El-Hadidi and Jerry N. Cash and Mary E Zabik and Alan L Jones},
  journal={Journal of agricultural and food chemistry},
  year={2000},
  volume={48 9},
  pages={4199-203}
}
McIntosh, Red Delicious, and Golden Delicious from two years of experimental spray programs using azinphos-methyl, chlorpyrifos, esfenvalerate, and methomyl were processed into frozen apple slices, applesauce, single-strength juice, and juice concentrate. Residue levels were expressed as micrograms per 150 g of apple or the equivalent amount of apple product to calculate the percentage change in these pesticides brought about by processing. Producing single-strength apple juice reduced azinphos… CONTINUE READING

From This Paper

Topics from this paper.