Phosphine residues in cashew nuts and wheat

Rangaswamy, J. R. and Sasikala, V. B. (1988) Phosphine residues in cashew nuts and wheat. Lebensmittel-Wissenschaft-und-Technologie, 21 (6). p. 324. ISSN 0955-2863

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Abstract

Cashew nuts and hard brown Punjab wheat, free of infestation and not previously fumigated with PH3, were used in the studies. Samples of the nuts and wheat were placed in flasks and fumigated for 1 or 2 wk with Celphos pellets at 18 mg/kg (i.e. 6 AlP tablets/ton or 6 g PH3/ton) at room temp. (29-31 degree C). After fumigation, the samples were stored for less than or equal 15 days and examined at intervals for PH3 and P residues and for PH3 desorption. Results are detailed in graphs and tables. On the basis of the results obtained, it is concluded that bound PH3 residues do not occur in wheat and that in cashew nuts PH3 does not form bound residues but is held in the dissolved form in the lipid fraction. Oxidation of the PH3 residues was more prevalent in wheat than in cashew nuts, as indicated by the higher P levels in wheat.

Item Type:	Article
Uncontrolled Keywords:	NUTS-; cashew nuts, phosphine residues in; FUMIGATION-; wheat, phosphine residues in; WHEAT-; phosphine residues in wheat
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 03 Agriculture > 05 Insect/Pest Control
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	05 Jul 2008 10:17
Last Modified:	30 Dec 2016 11:28
URI:	http://ir.cftri.res.in/id/eprint/2067

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