Impact of Different Decontamination Processes on the Reduction of Pesticide Residues in Fruits and Vegetables

Abstract

In order to increase agricultural production different type of pesticides viz., organochlorines, carbamates etc. are used on large scale to kill unwanted insects, pests, plants etc.; as mode of action of most of them is not specific, they often harm or kill organisms other than pests, including humans. Residues of most common pesticides could affect the ultimate consumers (animal and human) especially when pesticide treated fruit/vegetables are consumed raw. Proper processing technique in daily use of vegetables and fruits i.e. washing, peeling boiling, cooking, frying, sun drying etc. should be employed in order to avoid consumption of pesticides in food products. In the existing review, an effort has been made to appraise effect of different processing methods on the reduction of pesticides residues in different type of fruit and vegetable crops. Effectiveness of any decontamination methods vary with type of pesticide, location and age of residues in fruit/vegetable. In many studies, peeling was found to be effective method compared to other, for those fruit/vegetable in which most residues accumulated in topmost layer. Washing is also an effective method for decontamination of pesticide residues but its effectiveness depends upon number of factors like water solubility, temperature and type of washing solution.