Reduction of Malathion Residues on Vegetables by Washing1

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Abstract
Malathion applied at 1.75 pounds per acre as sprays in 25% wettable powder or 50% emulsifiable concentrate or in a 4% dust to 8 vegetables were harvested and analyzed one hour after treatment. By washing samples from each treatment in 1 or 2 batches of water for 30 or 60 seconds residues were reduced to low levels, usually below 0.5 ppm. Broccoli retained more after washing than did the others. At a commercial freezing plant, broccoli was treated with 1.25 lb. malathion per acre then washed, blanched and frozen. Residues were reduced from 12.4 ppm on unwashed to 0.5 ppm on washed and blanched.

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