849-852Effect of washing, peeling and cooking on endosulfan residue (ER) levels was determined in winter (spinach, cauliflower,
potato) and summer vegetables (brinjal, tomato, okra) grown under controlled supervised field trials. Highest ER was found at
raw stage in brinjal (2.43 mg/kg) followed by okra (1.83 mg/kg) and spinach (1.25 mg/kg) and lowest in potato (0.177 mg/kg).
ER in vegetables was found to be reduced as follows: washing, 15-30; peeling, 60-67; and cooking, 13-35%. High levels of
ERs exceeding maximum residue limits (MRLs) were observed in brinjal and tomato samples at raw stage. However, vegetable
household processing reduced ER below the MRLs