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EFFECT OF LEAF TYPE, LEAF INJURY, STORAGE TEMPERATURE AND WASHING SOLUTION ON ETHYLENETHIOUREA RESIDUES OF CARBAMATE‐TREATED CANNED SPINACH. 1
Author(s) -
GONZALEZ A. R.,
DAVIS D. R.,
KATTAN A. A.,
ELKINS E. R.,
KIM E. S.
Publication year - 1988
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1988.tb00516.x
Subject(s) - spinach , chemistry , sodium hypochlorite , carbamate , residue (chemistry) , horticulture , nuclear chemistry , food science , biochemistry , organic chemistry , biology
Ethylenethiourea (ETU) residue originating from ethylenebisdithiocarbamate (EBDC) fungicides sprayed in the field was evaluated in canned spinach. The effect of leaf type, mechanical injury, holding temperature and washing solution on levels of ETU were studied. A smooth leaf cultivar had lower ETU residues than savoy and semisavoy. Leaf‐injured spinach had higher ETU residues than the intact control. Spinach washed in water reduced the ETU level to less than 5 ppm, while addition of sodium hypochlorite (300 ppm) and a basic detergent (0.1%) further reduced ETU levels to less than 1 ppm. Increasing the washing time from 1 to 3 min did not significantly reduce the residual ETU levels. High holding temperatures (21°C) resulted in canned spinach with low but not significantly different levels of ETU as compared to low temperatures (2°C).