Are fruits and vegetables treated with Diphenylamine? Yes
Lets learn about this in detail….
What is Diphenylamine?
Diphenylamine (DPA) is a chemical compound that is widely used as a postharvest treatment for several fruits and vegetables, including apples, pears, blueberries, and cherries. DPA is used to protect the quality of these fruits and vegetables during storage and transport by preventing the development of superficial scald, a condition that causes brown discoloration on the skin of apples, and browning on the surface of other fruits.
DPA is a white crystalline solid that is soluble in organic solvents like ethanol and acetone. It works by inhibiting the production of ethylene, a natural plant hormone that is responsible for the ripening and aging of fruits and vegetables. By inhibiting the production of ethylene, DPA helps to maintain the quality and freshness of produce during storage and transport.
DPA is an FDA-approved postharvest treatment, and the levels of DPA found on treated produce are well below the limits set by regulatory agencies and are considered safe for human consumption. However, some consumers may have concerns about the use of DPA on produce, and there are methods that can be used to remove any residual DPA that may be present on the surface of fruits and vegetables.
What fruits and vegetables are treated with Diphenylamine ?
- Apples: DPA is commonly used on apples to prevent superficial scald, a condition that causes brown discoloration on the skin of apples during storage.
- Pears: DPA is used on pears to prevent browning and to extend the shelf life of the fruit.
- Blueberries: DPA is used on blueberries to prevent mold growth and to maintain their freshness during storage and transport.
- Cherries: DPA is used on cherries to prevent pitting and to extend the shelf life of the fruit.
- Nectarines: DPA is used on nectarines to prevent browning and to extend the shelf life of the fruit.
- Peaches: DPA is used on peaches to prevent browning and to extend the shelf life of the fruit.
It’s important to note that the use of DPA on fruits and vegetables is regulated by government agencies to ensure that the levels of residue do not exceed safe levels for human consumption.
How to remove Diphenylamine from fruits and vegetables?
While the levels of DPA found on treated produce are well below the limits set by regulatory agencies and are considered safe for human consumption, here are some methods that can be used to remove any residual DPA from fruits and vegetables:
- Wash with water: Washing fruits and vegetables thoroughly with cold water can help to remove any residual DPA on the surface. Scrub the produce gently with a soft-bristled brush to help remove any residue.
- Peel the produce: Peeling the skin off fruits and vegetables can help to remove any DPA residue that may be present on the surface.
- Soak in a solution: Soaking fruits and vegetables in a solution of water and vinegar or lemon juice for about 15-20 minutes can help to break down the DPA molecules and remove them from the surface of the produce.
- Buy organic produce: If you are concerned about the use of DPA on produce, you may want to consider buying organic fruits and vegetables. Organic produce is grown without the use of synthetic pesticides or postharvest treatments like DPA.
It’s important to note that these methods may not completely remove all traces of DPA from produce, but they can help to reduce any residue that may be present on the surface. Additionally, it’s worth noting that the levels of DPA found on treated produce are considered safe for human consumption, and there is no evidence to suggest that DPA is harmful to human health.