The effect of processing in lowering the BHC residue in green leafy vegetables

摘要

AbstractInvestigations conducted on certain varieties of green leafy vegetables revealed very high BHC residues. The significance of certain common processing techniques in reducing the pesticide residue level on the raw material was investigated. Cooking the material in water for 5 minutes and immersion of the sample in 1 acetic acid solution and subsequent cooking reduced the level of pesticide residue within the permissible limit.