ARSENICAL SPRAY RESIDUES ON APPLES AND IN SOME APPLE PRODUCTS
- 1 May 1966
- journal article
- research article
- Published by Canadian Science Publishing in Canadian Journal of Plant Science
- Vol. 46 (3) , 225-231
- https://doi.org/10.4141/cjps66-039
Abstract
Fruit size at time of spraying, number of sprays, and use of fungicides were important factors influencing the amount of arsenic residues on mature apples. In general, when lead arsenate was applied alone, the greater the arsenic residue on fresh fruit, the greater the residue in expressed juice, in the pomace, and in the concentrate prepared from the juice. Arsenic levels in juice, concentrate, and pomace prepared from skins and cores were very much greater than when these products were prepared from whole fruit. Lead to arsenic ratios in the residues were appreciably higher than the theoretical ratio of 2.77:1 in lead arsenate.This publication has 2 references indexed in Scilit:
- Retention of Lead Arsenate on Apple Surfaces When Used with Certain Fungicides1Journal of Economic Entomology, 1965
- Pesticide residues on fruit. VI.—Lead and arsenic residues on applesJournal of the Science of Food and Agriculture, 1964