Pat Kiewicz wrote:
Nick Apostolakis said:


Then you have not used the pesticide per label instructions. And if you
use a pesticide AT ALL, it should be used exactly as indicated on the label.

I am under the impression that rain and sunlight are significant factor in the
breakdown or elimination of pesticides on produce in the field. Your fridge
is dark. (I'll grant that you will wash the veggies.)

On the other hand, seeing as you are willing to handle the pesticides
themselves -- just how much precaution do you use in handling? Enough
that any further exposure would besmall by comparison? Then what you
must be concerned about is not your eating (you've already made the choice
to use and expose yourself to pesticide) but any other people who might eat your
harvest. Proper respect for them would be to follow the pesticide labeling
exactly.


well as i say in my privious mail this is not a question about psticides
that i use.
i do not use pesticides or other agro-chemicals except sulphur.
the question is about the degradation factors of the pesticide and how
it is effected when the vegetable is stored.
do not believe that the proffesional farmers harvest their vegetables
looking at the pesticide label. they harvest them when the price market
is higher and some times the vegetables are not even ripe yet.
so when you buy tomatoes or pears or any other fruit or vegetable would
it be safer to leave it for some days in the refrigerator and consume it
later if the agro-chemical continues its breake down in the refrigerator?
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Nick Apostolakis
e-mail:
Web Site: http://agriroot.aua.gr/~nickapos
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