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Removal of captan from treated apples

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Abstract

Apples were dipped in a captan solution and allowed to equilibrate for 60 to 120 hr. Apples were then washed, diced, peeled, and cooked in several combinations to determine how the initial residues were removed. Rinsing, thorough washing, wiping, and combinations of these procedures reduced residues of captan by 43 to 94%. Boiling the whole apple or cooking the peeled and diced apple removed and destroyed 70 to 98% of the residue. The combination of thorough washing and cooking gave almost 100% removal. Peeling the unwashed apple transferred 30% of the captan residue to the pulp. The half-life of captan in water at pH 8.5 was found to be less than one hr at 22°C and 13 hr at 5°C; at pH 5.5 the half-life was 13 hr at 22°C and 208 hr at 5°C.

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Authors and Affiliations

  1. Agricultural Laboratory Services, Ontario Ministry of Agriculture & Food, c/o University of Guelph, NIG 2W1, Guelph, Ontario, Canada

    Richard Frank, Heinz E. Braun & Jana Stanek

Authors
  1. Richard Frank
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  2. Heinz E. Braun
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  3. Jana Stanek
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Frank, R., Braun, H.E. & Stanek, J. Removal of captan from treated apples. Arch. Environ. Contam. Toxicol. 12, 265–269 (1983). https://doi.org/10.1007/BF01059401

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  • DOI: https://doi.org/10.1007/BF01059401

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