Effects of Food Processing on Residues of Ethylenebisdithiocarbamate Fungicides and Ethylenethiourea.

摘要

Tomatoes,carrots,and spinach were treated at application rates recommended for good agricultural practice and at 4times these rates with two ethylenebisdithiocarbamate (EBCD) fungicides (Dithane M-45(R) and Dithane M-22(R). These crops were grown in keeping with good agricultural practice at two locations;East and West. The pesticide residues,the presence of a metabolite, ehtylenethiourea (ETU) and the effects of standard food processing techniques on residues of both EBCD fungicides and ETU were determined.