J. Appl. Hort.

,5(2):91-95, July-December, 2003

Relative uptake of the fungicide carbendazim by selected

fruits and vegetables and keeping quality of apple and tomato
after dip treatment

Himanish Das, S. Jayaraman and Mahadeva Naika

Food Contaminants Division, Defence Food Research Laboratory, Siddarthanagar, Mysore –570 011, India

Abstracts
Uptake of fungicide carbendazim by eight fruits and vegetables on dipping in carbendazim aqueous suspension, and its effects on
keeping quality of tomato and apple were investigated. The uptake of carbendazim varied significantly (p<0.01), ranging from
68.97±2.89 to 813.64±11.46 µg (mean 342.13 µg) among the fruits and vegetables. The lowest uptake was in apple followed by
banana, orange, tomato, okra, grape (golden), grape (blue), sapota and carrot. The dip treatment was more effective for storage life
extension of tomato than apple and at ambient (32±2oC) than at low temperature (7±2oC). Cumulative physiological loss in weight,
physical appearance and spoilage in tomato and apple, and lycopene content, titratable acidity, ascorbic acid content and moisture
content in tomato were also analysed during the course of storage.

Key words: Carbendazim uptake, fruits and vegetables, dip treatment, keeping quality

Introduction dipped in MBC suspension under laboratory conditions. Effect

Benomyl (IUPAC: Methyl 1 (Butyl carbamoyl) benzimidazole 2 yl of dip treatment using MBC suspension, on extension of storage
life of tomato and apple was investigated.
carbamate) and carbendazim or MBC (IUPAC: Methyl
benzimidazole 2 yl carbamate), two important benzimidazole class
of fungicides, are applied predominantly on fruits and vegetables
Materials and methods
in pre- as well as post-harvest stages (Ben-Yeshoshua and Cohen, Selection of fruits and vegetables: Eight common fruits and
1981; Mohammed and Sealy, 1988; Gupta and Mukherjee, 1980; vegetables e.g. tomato (Lycopersicon esculentum L.), apple (Malus
Awasthi and Sharma, 1997). Benomyl and other benzimidazole pumila), carrot (Daucus carrota L.), okra (Abelmoschus
fungicides, as such or after hydrolysis to MBC inside the plant esculentus Moench.), orange (Citrus sinensis Osbeck.), grapes
body, leave stable residues, having long term toxicity to growing (Vitis vinifera L.) of golden yellow and blue colour, sapota (Achras
cells and inhibitory effect on DNA, RNA and protein synthesis zapota L.) and banana (Musa paradisiaca L.), which
by inhibiting cell division (Charles, 1987). predominantly get the application of benomyl or MBC in pre-
harvest and occasionally in post-harvest stages, were selected
Monitoring of farm gate samples in India, of late, has shown for the present study. Fresh, fully mature firm medium ripe tomato
carry-over pesticide residues to an extent of 40% in fruits (S-15 variety), freshly harvested carrot and tender okra, fully
(Agnihotri, 1999) and 60% in vegetables (Ahuja et al., 1998; mature and hard-ripe sapota and fully mature medium ripe banana
Awasthi and Ahuja, 1997), showing contamination from pre- obtained as farmgate samples were selected, whereas firm and
harvest application of pesticides including benomyl and MBC. full apple (Golden Delicious), ripe orange and fully mature ripe
On the other hand, benomyl and MBC are applied post-harvest grapes purchased from local market were used.
to control fungal decay in a number of fruits and vegetables, and
hence to extend their shelf-life (Waskar et al., 1999a, 1999b; Dip treatment: Whole fruit or vegetable without any structural
Amadioha, 1996, 1998; Sanderson, 1999; Nwufo et al., 1994; damage or injury was weighed (~1500 g) and immersed completely
Jahangir et al., 1994; Abu-Baker and Abdul-Karim, 1994; for 1 hr at ambient temperature in 2000 ml aqueous suspension of
Papadopoulou-Mourkidou, 1991; Goulart et al., 1992; Rathu et 750 ppm Bavistin 50% WP. (i.e., 375 ppm of carbendazim as a.i.),
al., 1989; Sharma et al., 1989). Due to high persistence of taken in a stainless steel vessel covered with a lid. After 1 hr, the
carbendazim, its residues have been reported in many fruits and fruit or the vegetable was freed of the suspension and air-dried in
vegetables (USDA, 1993; Awasthi 1998; Awasthi and Ahuja, 1997; laboratory condition till there was no trace of visible water on the
Awasthi and Sharma, 1997; Baldi et al., 1981, 1982; Bencivenga surface. The weight of the fruit or the vegetable and the volume
and et al., 1982; Cano and Plaza, 1987; Hamil and Harper, 1982; of the suspension before and after dip treatment were recorded
Hargreaves, 1983; Kiigemagi et al., 1991; Meloni and Pirisi, 1984; to calculate percent gain in weight by the treated fruits or the
Monico-Pifarrae, 1987; Nagayama et al., 1983). vegetables and loss in volume of MBC suspension.
But there is no systematic study carried out on uptake of MBC Analysis of fruits and vegetables for MBC: The fruits or the
residues due to dip treatment of fruits and vegetables. In the vegetables prior and after dip treatment were analysed for MBC
present study, an attempt has been made to study the extent of residue by modifying the method of Rangaswamy et al. (1987).
uptake of MBC residue by eight common fruits and vegetables The difference in the carbendazim residue contents was
92 Relative uptake of the fungicide carbendazim by selected fruits and vegetables and keeping quality

considered as the residue uptake, and expressed as µg per 100 g different forms) was the lowest in apple followed by (in an
sample, µg per 100 g MBC and µg per 100 ml MBC suspension. increasing order), banana, orange, tomato, okra, grape (golden),
grape (blue), sapota and carrot. Lower uptake in grape was due to
Studies on storage life: The spiked and the non-spiked tomato
poor penetration of suspension through peels. During spiking
and apple samples were stored at 32±2oC (ambient) and 7±2oC
the residue might have deposited on the surface, leading to slight
(low) to observe cumulative physiological loss in weight (CPLW),
absorption by outer waxy layers and subsequently inner cuticles.
skin shrivelling and fungal spoilage. The period in days just prior
A similar observation was made on absorption of field-applied
to appearance of fungal spoilage was considered as the storage
pesticides on standing crops (Cabras et al., 1998). In a detailed
life. Percent spoilage of tomato and apples was calculated by
study on mechanism of pesticide absorption on plant body, enough
expressing the ratio of the weight of the spoiled tomato or apple to
evidence was presented to show that the driving force for pesticide
the weight of tomato or apple taken for storage study in percentage.
penetration into plant body depended on formulation, lipophilicity
The CPLW was determined by the difference in weight between
and concentration of the active ingredient (Baur et al., 1997;
the fruits or vegetables of the first day and that of the any respective
Marzouk et al., 1998).
storage day to get the CPLW of the particular day.
Physical change or fungal spoilage: Shrivelling of skin started on
Chemical quality analysis: Chemical quality parameters such as
5th and 10th day in case of the spiked tomato and 4th and 8th day in
moisture content, titratable acidity, ascorbic acid and lycopene
case of the non-spiked one at AT and LT, respectively (Table 2).
contents of the fresh as well as the stored samples of the treated
On the other hand, initiation of fungal spoilage was observed on
and the control tomatoes were analysed by the standard oven dry
9th and 18th day for the spiked tomato and 6th and 14th day for the
(AOAC, 1990), titrimetric (AOAC, 1990) and spectrophotometric
non-spiked one at AT and LT, respectively (Table 2). It showed
(Beerh and Siddappa, 1959) methods, respectively.
that initiation of fungal spoilage in tomato was delayed by the
Statistical analysis: All the data were subjected to calculation of MBC treatment to a greater extent at LT than that at AT. Moreover,
mean±standard deviation of a number replicates and subsequent percentage spoilage was found to be significantly (p<0.01) less in
one-way analysis of variance (ANOVA) for significant differences the spiked tomato than the non-spiked one on 10th and 22nd day of
among them (Snedecor and Cochran, 1989) storage at AT and LT, respectively (Table 2).
Storage life: Although skin shrivelling set in earlier than initiation
Results and discussion of fungal decay, storage life of tomatoes and apples were determined
Uptake of MBC residue: Mean weights of fruits and vegetables by initiation of fungal spoilage and the appearance of black spot
samples before and after dip treatment ranged from 1500.5±0.2 to on skin as an indication, respectively. Both the spiked and the
1519.6±2.4 g (mean 1508.67g) and 1509.1±2.1 to 1536.1±2.5g non-spiked apples showed significantly (p<0.01) longer storage
(1523.38g), respectively (Table 1). Gain in weight by the samples life than the spiked and the non-spiked tomato, respectively at AT
due to dip treatment varied from 0.41±0.02 to 1.55±0.09% (mean as well as LT (Table 2). Furthermore, the spiked tomato were found
0.97%) depending upon the type of fruits and vegetables (Table to have a storage life of 9 and 18 days at RT and LT respectively,
1). On the other hand, mean volumes of MBC suspension before which were significantly (p<0.01) greater than the respective storage
and after dip treatment were 2000±0.00 ml (mean 2000 ml) and life of the non-spiked tomato (Table 2). It showed that dip treatment
1942.7±2.6 to 1979.2±1.2 ml (mean 1962.82 ml), respectively (Table with MBC extended the storage life of tomato significantly (p<0.01)
1). Decrease in volume of MBC suspension used for dip treatment at both the storage temperatures. Use of benomyl or MBC as a
ranged from 1.04±0.05 to 2.86±0.15% (mean 1.86%) depending upon post-harvest treatment for extension of storage life of a number of
the type of fruits and vegetables (Table 1). fruits and vegetables was reported earlier (Abu-Baker and Abdul-
Karim, 1994; Amadioha, 1996, 1998; Goulart et al., 1992; Jahangir et
Percentage weight gain during dip treatment was considered as
al., 1994; Nwufo et al., 1994; Papadopoulou-Mourkidou, 1991;
actual uptake of MBC suspension by the fruits and vegetables,
Rathu et al., 1989; Sanderson, 1999; Sharma et al., 1989; Waskar et
whereas percentage decrease in volume of MBC suspension included
al., 1999a, 1999b).
the loss due to actual uptake of MBC suspension as well as the loss
due to evaporation or spillage, etc. at the time of handling the produce. Cumulative physiological loss in weight (CPLW): Percentage
Hence, the percentage weight gain represented the uptake of MBC CPLW was found to be significantly (p<0.01) greater in tomatoes
residue more appropriately than the percentage volume loss. The than in apples at both the storage temperatures. Values of CPLW
percentage weight gain values were 39.42 to 72.95% (mean 51.87%) were more at AT than at LT for both the spiked and the non-spiked
lower than the percentage loss in volume. The fruits and vegetables tomatoes and apples on the same days of storage (Table 2).
like tomato, grapes, apple with waxy smooth skin showed less gain Physiological loss in weight in fruits and vegetables is due to
in weight than the ones like carrot, sapota, banana, okra, etc. with respiration and evapo-transpiration, which in turn depends on
rough skin. Because uptake of residues was due to penetration of atmospheric temperature and humidity and number of lenticels or
residue through skin or peel. stomata per unit area of the fruits and vegetables. Furthermore,
the treated samples of both tomatoes and apples showed
Quantity of MBC uptake (ppm) was found to vary significantly
significantly (p<0.01) lower % CPLW than the corresponding
(p<0.01) among the fruits and vegetables as the case may be, and
non-treated sample during the course of storage at both the
ranged from 68.97±2.89 to 813.64±11.46 µg (mean 342.13 µg) (Table temperatures (Table 2).
1). Uptake of MBC residue expressed as µg per100g sample, µg
per100 µg MBC and µg per100 ml suspension was also found to Moisture content (wet weight basis): Percent moisture content
vary significantly (p<0.01) from one fruit or vegetable to others of the treated and the control tomatoes was 95.03±0.49, which
(Table 1). However, uptake of MBC residue (expressed in all three decreased significantly (p<0.01) after 4 and 8 days of storage at
Table 1. Uptake of MBC residue by different fruits and vegetables
Samples Weight of Sample (g) Volume of MBC suspension Concentration Amount Uptake of MBC by various Average
Before After Gain in (375 ppm) ml of MBC of MBC fruits and vegetables recovery
spiking spiking weight Before After Gain in uptake used mg/100 mg/100 mg/100 extraction
(%) spiking spiking weight (ppm) mg sample mg MBC ml MBC (%)
(%) solution
Tomato 1503.1±1.6 1509.1±2.1 0.41±0.02a 2000±0.00 1979.2±1.2 1.04±0.05a 375±0.00 276.55±4.65d 18.40±0.31d 0.0369±0.0006d 13.82±0.23d
Apple 1519.6±2.4 1531.7±2.9 0.79±0.03 cd 2000±0.00 1961.4±1.9 1.93±0.09 d 375±0.00 68.97±2.89a 4.54±0.19a 0.0092±0.0004a 3.45±0.14a
Carrot 1507.8±0.8 1531.2±1.3 1.55±0.09 f 2000±0.00 1946.2±2.3 2.69±0.12 e 375±0.00 813.64±11.46 i i
53.96±0.76 0.1085±0.0015 i 40.68±0.57i
Okra 1500.8±0.5 1518.6±1.0 1.19±0.11 e 2000±0.00 1962.6±1.7 1.87±0.09 d 375±0.00 303.44±4.03 e e
20.22±0.27 0.0405±0.0005 e 15.19±0.20e
Orange 1514.2±2.2 1528.0±2.7 0.91±0.10 º 2000±0.00 1960.3±3.0 1.98±0.13 d 375±0.00 189.41±3.44 c c
12.51±0.23 0.0253±0.0005 c 9.47±0.17c 79.39
&
Grapes 1501.6±0.2 1510.8±0.6 0.61±0.04 b 2000±0.00 1974.4±1.5 1.28±0.08 b 375±0.00 328.63±3.09 f f
21.89±0.21 0.0438±0.0004 f 16.43±0.15f
Grapes&& 1500.5±0.2 1511.2±0.5 0.71±0.04c 2000±0.00 1970.5±1.4 1.47±0.09bc 375±0.00 342.55±3.41g 22.83±0.23g 0.0457±0.0005g 17.13±0.17g
Sapota 1511.9±1.5 1533.7±1.9 1.44±0.09 f 2000±0.00 1942.7±2.6 2.86±0.15 e 375±0.00 671.93±9.91h 44.44±0.66h 0.0896±0.0013h 33.60±0.50h
Banana 1518.5±2.4 1536.1±2.5 1.16±0.06 e 2000±0.00 1968.1±1.1 1.59±0.06 c 375±0.00 84.06±3.12b 5.54±0.21b 0.0112±0.0004b 4.20±0.16b
Mean 1508.67 1523.38 0.97 2000 1962.82 1.86 375 342.13 20.70 0.0456 17.11
Mean ± Standard Deviation values with different superscripts a, b, c,….. differ significantly (p<0.01). &=pale to green, &&=blue black
Table 2. Effect of MBC treatment, storage period and temperature on CPLW(%), physical change or spoilage and storage life of tomato and apple
Sample Storage Percent CPLW on storage at different temperature on different days Physical change Storage
temp* 2 4 6 8 12 16 20 24 28 32 and fungal spoilage life(Day)**
Spiked AT 3.28±0.07c 5.76±0.03i 8.59±0.07k 10.95±0.14q ND ND ND ND ND ND Skin shrivelling started on 5th day; 9B
spoilage started on 9th day and 38.5 %
tomato (weight basis) spoiled on 10th day.
a g c p
LT 1.33±0.00 2.31±0.06 3.14±0.03 4.02±0.04 5.04±0.05 5.87±0.02 6.41±0.04 t u j ND ND ND Skin shrivelling started on 10th day; 18E
fungal spoilage started on 18th day; 8.8
% (weight basis) spoiled on 22nd day.
d j
Non-spiked AT 3.84±0.02 6.69±0.06 9.31±0.06 11.78±0.19 l r ND ND ND ND ND ND Skin shrivelling started on 4th day; fungal 6A
spoilage started on 6th day; 82.1 %
tomato (weight basis) spoiled on 10th day.
LT 1.98±0.05b 2.81±0.03i 3.71±0.07d 4.63±0.06o 5.99±0.04u 6.79±0.04j 7.31±0.08y ND ND ND Skin shrivelling started on 8th day; 14C
fungal spoilage started on 14th day; 89.6
% (weight basis) spoiled on 22nd day.
Spiked apple AT ND 1.98±0.01 b ND d o
3.76 ±0.05 4.47±0.07 6.02±0.16 8.30±0.11 u k ND ND ND Skin shrivelling started on 10th day; 16D
black spot appeared on 16th day.
LT ND 0.69±0.00e ND 1.34±0.02a 1.61±0.02s 2.41±0.03v 2.78±0.01i 3.10±0.02c 3.37±0.05c 3.72±0.05d Skin shrivelling started on 30th day; 35G
black spot appeared on 35th day.
Non-spiked AT ND 2.13±0.04g ND 4.17±0.02n 5.11±0.00t 7.86±0.06x 9.37±0.13l ND ND ND Skin shrivelling started on 10th day; 14C
Relative uptake of the fungicide carbendazim by selected fruits and vegetables and keeping quality

apple black spot appeared on 14th day.

LT ND 0.78±0.02f ND 1.48±0.00m 1.98±0.04b 2.55±0.05w 2.94±0.01z 3.24±0.04c 3.68±0.04d 4.03±0.02p Skin shrivelling started on 30th day; 32F
black spot appeared on 32nd day.
AT - Ambient temperature (32±2°C), LT - Low temperature (7±2°C), ND - Not done*Mean ± Standard Deviation values with different superscripts a, b, c,….. differ significantly (p<0.01).
**Mean values with different superscripts A, B, C,.….vary significantly (p<0.01).
93
94 Relative uptake of the fungicide carbendazim by selected fruits and vegetables and keeping quality

Table 3. Effect of MBC treatment, storage period and temperature on percent moisture content and acidity of tomato
Samples Storage Storage period (days)
Temperature 0 4 8 12 16 24
Percent moisture content (wet weight basis)
Spiked tomato AT 95.03±0.49Aa 92.06±0.26Bbc 91.14±0.31CFc 91.02±0.20Cc ND ND
LT 95.03±0.49 Aa 93.65±0.40 Dabc 92.77±0.43Deb 92.41±0.23EHb 92.19±0.27EHb 92.02±0.31EHbc
Non-spiked tomato AT 95.03±0.49Aa 91.88±0.29EFbc 90.79±0.28Gc 90.63±0.34Gc ND ND
LT 95.03±0.49 Aa 93.42±0.38 Dab 92.69±0.24DEab 92.26±0.19EHb 91.94±0.27FHbc 91.78±0.22Hbc
Percent titratable acidity as citric acid (dry weight basis)
Spiked tomato AT 7.63±0.24Aa 9.38±0.32Bbc 10.07±0.42BCbc 10.46±0.36Cc ND ND
LT 7.63±0.24 Aa 7.88±0.19 Aa 8.19±0.17ADFa 8.59±0.21DEFa 8.91±0.29BEFb 9.45±0.25BFbc
Non-spiked tomato AT 7.63±0.24Aa 9.56±0.24BCbc 10.43±0.30Cc 10.66±0.44Cc ND ND
LT 7.63±0.24 Aa 7.96±0.26ADa 8.28±0.18DFa 8.71±0.33BFGa 9.06±0.20FBb 9.52±0.32BGbc
Table 4. Effect of MBC treatment, storage period and temperature on lycopene and ascorbic acid contents of tomato
Samples Storage Storage period (days)
temp 0 4 8 12 16 24
Lycopene content (mg per 100 g dry weight)
Spiked tomato AT 34.41±3.22Aa 85.77±4.66BHcd 106.79±3.51Cef 119.60±3.56DFfghi ND ND
LT 34.41±3.22 Aa 44.88±3.31Eab 79.81±2.07Bc 105.93±3.95Cef 116.90±2.69Dfgh 127.19±3.51Fghi
Non-spiked tomato AT 34.41±3.22Aa 108.50±4.68Cdefg 117.92±2.50Dfgh 131.59±4.59Gh ND ND
LT 34.41±3.22 Aa 49.10±3.19Ea 94.12±2.60Hde 126.49±3.36FGgh 129.53±2.55FGhi 132.24±3.60Fgi
Ascorbic acid content (mg per 100 g dry weight)
Spiked tomato AT 423.46±6.31Aa 264.11±4.75Bc 188.21±3.29Cf 151.09±2.87Dg ND ND
LT 423.46±6.31 Aa 379.30±4.84 Eb 291.56±3.64Fe 262.19±3.95Bc 218.51±2.44Gh 172.17±2.26Hi
Non-spiked tomato AT 423.46±6.31Aa 239.69±3.78Id 181.33±4.04Cf 150.66±3.12Dg ND ND
LT 423.46±6.31 Aa 371.92±5.07 Eb 287.84±3.20Fe 247.16±3.17Icd 209.46±2.70Jh 169.28±2.42Hi
AT - Ambient temperature (32±2°C), LT - Lowl temperature (7±2°C)
ND - Not doneMean ± Standard Deviation values with different superscripts a, b, c,….at p<0.01 & A, B, C, ….at p<0.05 differ significantly
AT and LT, respectively. There was no significant difference in % AT than LT upto 8 days of storage, subsequent to which the
moisture content of the treated tomato from the corresponding difference was insignificant (Table 4). This finding was confirmed
untreated control after any days of storage at both the storage from the earlier studies, which showed that lycopene content of
temperatures (Table 3). stored tomatoes at AT was higher than that at LT (Ajlouni et al.,
2001; Hamauzu et al., 1998). The treated sample had non-
Titratable acidity as citric acid (g per 100 g dry weight): Titratable
significantly lower lycopene content than the untreated control
acidity of the treated as well as non-treated tomatoes was 7.63±0.24
during storage in most of the cases, except LT storage for 8 and
g per 100 g dry weight, which increased significantly (p<0.01)
12 days, which was significant (p<0.01) (Table 4).
after 4 and 16 days of storage at AT and LT, respectively (Table
3). This was supported by the fact that tomato is a climacteric Uptake of MBC residue (µg per g sample) was lowest in apple
fruit (Burton, 1982), where respiration increases first and then followed by banana, orange, tomato, okra, grape (golden) grape
decreases at later stages during ripening (Wills et al., 1981). (blue black) and sapota. Low level of uptake of MBC residue in
Organic acids too increase during storage of such fruit resulting some fruits and vegetables was probably due to presence of
in increased titratable acidity. It showed no significant (p<0.01) waxy layer or characteristic features of peels. Dip treatment with
variation from that of the untreated control during storage for MBC suspension was able to prolong to a greater extent the
any days studied at both temperatures in case of the treated storage life of tomato than that of apple and at ambient
tomato (Table 2). temperature than that at chill temperature. The dip treatment of
tomato decreased percent cumulative physiological loss in weight
Ascorbic acid content (mg per 100 g dry weight): Ascorbic acid significantly during storage. Therefore, post-harvest controlled
content of both the treated and the untreated control tomatoes MBC treatment of selected fruits and vegetables would result in
decreased significantly (p<0.01) even after 4 days of storage at significant increase in their shelf-life at room temperature, and
AT as well as LT (Table 4). There was no significant variation in
could be beneficial as the residues remain below tolerance limits.
the ascorbic acid content of the treated and the untreated tomatoes
on any day of storage, carried out at both the temperatures, except
4 days of storage at AT, wherein the samples showed significant
Acknowledgement
(p<0.01) difference in the ascorbic acid content (Table 4). The authors are thankful to Dr. A.S. Bawa, Director, DFRL, Mysore
Lycopene content (mg per 100 g dry weight): Lycopene content for his encouragement and support during this study and kind
of both the treated and the untreated tomatoes was 34.41±3.22 permission for publishing the results.
mg per 100 g dry weight, which increased significantly (p<0.01)
after 4 and 8 days of storage at AT and LT, respectively (Table 4). References
The increase in the lycopene content during storage of the treated Abu-Baker, F. and M.N.B. Abdul-Karim, 1994. Chemical treatments
and the untreated tomatoes was significantly (p<0.01) greater at for microbial control on sapota. ASEAN Food J., 9(1): 42-43.
 Relative uptake of the fungicide carbendazim by selected fruits and vegetables and keeping quality 95

Agnihotri, N.P. 1999. Monitoring of pesticide residues. In: N. P. Agnihotri Hamauzu, Y., K. Chachin and Y. Ueda, 1998. Effect of post harvest
(ed.), Pesticide Safety Evaluation and Monitoring. All India Co- storage temperature on the conversion of 14C-mevalonic acid to
ordinated Research Project on Pesticide Residues, New Delhi, p. 9- carotenes in tomato fruit. J. Jap. Soc. Hort., 67(4): 549-555.
23, 94-118. Hamil, S. and D.B. Harper, 1982. Carbendazim and ethoxyquin residues
Ahuja, A.K., S. Mohapatra, D. Sharma and M.D. Awasthi, 1998. in apples and apple juice from Northern Ireland. Rec. Agric. Res.,
Monitoring of vegetables for pesticide contamination at harvest. In: 30: 33-37.
Proceedings of National Symposium Pest Management of Hargreaves, P.A. 1983. Benomyl residues in litchi after post-harvest
Horticultural Crops, Bangalore, p. 243-246. dipping. Aust. J. Exp. Agric. Anim. Husb., 23(12): 95-98.
Ajlouni, S., S. Kremer and L. Masih, 2001. Lycopene content in Jahangir, Sher Hassan and Ahmad Shabir, 1994. Chemical control of
hydroponic and non-hydroponic tomatoes during post-harvest post-harvest apple fruit rot (Penicillum expansum). Sarhad J. Agric.,
storage. Food Aust., 53(5): 195-196. 10(3): 327-330.
Amadioha, A.C. 1996. Control of storage rot of potato caused by Kiigemagi, U., R.D. Inman, W.M. Mellenthin and M.L. Deinzor, 1991.
Rhizopus oryzae. Int. J. Pest Manag., 52(4): 311-314. Residues of benomyl (determined as carbendazim) and captan in
Amadioha, A.C. 1998. Control of post harvest tuber root of potato post-harvest treated pears in cold storage. J. Agric. Food Chem.,
incited by Rhizoctonia bataticola. Arch. Phytopath. Plant Protec., 39(2): 400-423.
31(3): 225-231. Marzouk, H., P. Baur and J. Schonherr, 1998. Relative solubilities of
AOAC, 1990. Official Methods of Analysis. Association of Official bigenox and 1-naphthyl acetic acid in plant cuticles and in selected
Analytical Chemists, 15 th edn, Vol 2, AOAC Inc, Arlington, Virginia, pure or aqueous glycol additives. Pesti. Sci., 53: 278-284.
22201, USA, pp 912, 918, 1058. Meloni, M. and F.M. Pirisi, 1984. Residues of fungicides on greenhouse
Awasthi, M.D. 1998. Pesticide residues in food chain in India - fruits lettuce. J. Agric. Food Chem., 32(2): 183-185.
and vegetables. In: O. P. Shukla and A. K. Omkar Kulshrestha Mohammed, M. and L. Sealy, 1988. Hydrocooling and post-harvest
(eds.), Pesticides, Man and Biosphere. APH Publishing Corporation, quality in melongene (Solanum melongena L.). Tropi. Agric., 65(2):
New Delhi. p. 121-160. 161-165.
Awasthi, M.D. and A.K. Ahuja, 1997. Occurrence of pesticide residues Monico-Pifarrae, A. 1987. Monitoring residues of carbendazim (applied
in market and farm gate samples of vegetables in and around as benomyl) and thiabendazole in Wellspur apples. J.A.O.A.C.,
Bangalore. J. Food Sci. Technol., 34: 146-149. 70(3): 596-598.
Awasthi, M.D. and D. Sharma, 1997. Uptake of fungicide residues and Nagayama, T., Y. Tamura and T. Maki, 1983. Survey of pesticide residues
their persistence on ripening mango fruits from post-harvest in imported teas and imported bananas. Ann. Rep. Tok. Metro. Res.
treatments. Pesti. Res. J., 9: 41-45. Lab. Publ. Healt., 34: 165-167.
Baldi, M., L. Zanoni and A. Bovolenta, 1981. Benzimidazole fungicide Nwufo, M.I., K.I. Okonkwo and J.C. Obiefuna, 1994. Effect of post-
contamination of apples, pears and strawberries from Ferrara harvest treatments on the storage life of avocado pear (Persea
province. Indust. Alim., 20(9): 594-595. americana Mill.). Trop. Sci., 34(4): 363-370.
Baldi, M., S. Maietti and M.C. Pietrogrande, 1982. Simultaneous Papadopoulou-Mourkidou, E. 1991. Post-harvest applied agro-
determination of residues of ethoxyquin, TBZ, and MBC by a chemicals and their residues in fresh fruits and vegetables. J.A.O.A.C.,
combined technique. Indust. Alim., 21(199): 771-776. 74(5): 745-765.
Baur, P., H. Marzouk, J. Schonherr and B.T. Grayson, 1997. Partition Rangaswamy, J.R., Y.N. Vijayashankar and S.R. Prakash, 1987.
coefficients between plant cuticle and adjuvants as related to foliar Colorimetric method for the determination of carbendazim (MBC),
uptake. J. Agric. Food Chem., 45: 3659-3665. benomyl and their degradative product-2-aminobenzimidazole. J
Beerh, O.P. and G.S. Siddappa, 1959. A rapid spectrophotometric Food Sci. Technol. (India), 24: 309-311.
method for the detection and estimation of adulterants tomato Rathu, A.S, A.S. Chharia and Ranjit Kumar, 1989. Effect of different
ketchup. Food Technol. (Chicago), 13: 414-418. fungicides on shelf life and quality of beauty seedless grapes. Int. J.
Bencivenga, B., G. Pallotti, G. Pasquazi, I. Rosatelli and T. Simonetti, Trop. Agric., 7(3/4): 256-261.
1982. Residues of dithiocarbamate and benzimidazole pesticides in Sanderson, P.G. 1999 Fungicidal drenches for control of post-harvest
fruits and vegetables in the Rome Market. Indust. Alim., 21(198): decay. Good Fruit Grower, 50(5): 53-58.
687-689.
Sharma, R.C., J.L. Kaul and R.L. Sharma, 1989. Effect of post-inoculation
Ben-Yashoshua, S. and E. Cohen, 1981. Decay control and fungicide fungicidal dips on post-harvest diseases of peaches. Int. J. Trop.
residues in citrus fruits seal packed in HDPE. Pesti. Sci., 12(5): 485- Plant Dis., 7(2): 221-224.
490.
Snedecor, G.W. and W.G. Cochran, 1989. Statistical Methods. Iowa
Burton, W.G. 1982. Post-harvest physiology of food crops, Longman,
State University Press, Ames, Iowa, USA.
London, pp 55.
USDA, 1993. Agricultural Marketing Service, Pesticide Data Programme
Cabras, P., A. Angioni, V.L. Garan, M. Melis, F.M. Pirisi, F. Cabitza and
Jan-June 1992 Report. US Department of Agriculture, Washington
M. Cubeddu, 1998. Pesticide residues on field-sprayed apricots and
DC.
in apricot drying process. J. Agric. Food Chem., 46: 2306-2308.
Wasker, D.P., P.B. Khedkar and V.K. Garande, 1999a. Effect of
Cano, P. and J.L. Plaza, 1987. Determination and persistence of several
postharvest treatments on storage behaviour of pomegranate fruits
fungicides in post-harvest treated apples during cold storage. J.
Agric. Food Chem., 35(1): 144-147. under room temperature and cool storage. Ind. Food Pack., 53(2):
5-9.
Charles, R.W. 1987. The Pesticide Manual. 18th edition, 58-59, 127-
128. Wasker, D.P., P.B. Khedkar and V.K. Garande, 1999b. Effect of post-
harvest treatments on shelf life and quality of pomegranate in
Goulart, B.L., P.E. Hammer, K.B. Evensen, W. Janisiewicz and F. Takeda, evaporative cool chamber and ambient conditions. J. Food Sci.
1992. Pyrrolnitrin, captan + benomyl, and high CO 2 enhance Technol.(India), 36: 114-117.
raspberry shelf life at 0 or 18 C. J. Amer. Soc. Hort. Sci., 117(2):
265-270. Wills, R.H.H., T.H. Lee, D. Graham, W.B. McGlasson and E.G. Hall,
1981. Post-harvest. New South Wales University Press, Kensington.
Gupta, V.K. and D. Mukherjee, 1980. Prolonging life of Allahabadi
Safida guava with morphactin and benomyl. Ind. J. Hort., 37(2):
163-166.