EVALUATION OF THREE TREATMENTS ON CARBOSULFAN REMOVAL IN TOMATO JUICE

This study was conducted to monitor carbosulfan carbamate pesticide residues in tomato juice in Jordan. Additionally, the effect of ozonation at 0.4 ppm, UV-radiation at 254 nm and heat treatment above 100 [degrees]C on carbosulfan residues of spiked tomato juice was studied. Ozonation of spiked tomato juice with carbosulfan at 0.4 ppm was found to be the most effective treatment. Complete degradation of carbosulfan was achieved after 30 min of ozone treatment, while the reduction percentages of carbosulfan after UV-radiation treatment for 30 min was 2.16%. On the other hand, heat treatment above 100 [degrees]C for 30 min led to reduction percentages of 100% of the pesticide residues. However, the reduction percentages of the studied carbamate residues were increased with increasing time of exposure. Carbosulfan reduction percentage did not go beyond 2.16% after 30 min. Furthermore, ozonation and heat treatment degrade this pesticide completely after 15 and 30 min, respectively.