This document summarizes a community service project report on the use of chemicals on fruits and vegetables. The report analyzes the harmful effects of pesticides found as residues on foods. Pesticides are used to protect crops but can negatively impact health when consumed. Produce like peaches, cherries and berries often contain high levels of pesticide residues. Exposure to pesticides has been linked to cancer, kidney and lung issues. However, washing, peeling, cooking and choosing organic foods can help reduce pesticide intake. The project involved testing samples of fruits and vegetables to detect the presence of nitrogen-containing insecticides, which indicated the presence of pesticide residues.

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“USE OF CHEMICALS ON VEGETABLES AND FRUITS”
A Community Service Project Report Submitted
In partial fulfillment for the requirements for the award of
Bachelor of Science
By
KUDIPUDI BABJI
Group: II B.Sc.( M.S.Ds)
Registered Number: 2026113
Under the internal guidance of
K.BHADRACHALAM
Lecturer in computer science

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DEPARTMENT OF COMPUTER
SRI A.S.N.M GOVERNMENT DEGREE COLLEGE (A)
PALAKOL-534260
2021-2022
CERTIFICATE
This is to certify that the Community service project enitled “Use of
Chemicals on Fruits and Vegetables” is being submitted by KUDIPUDI
BABJI , 2nd
B.Sc., M.S.Ds, Registered Number: 2026113, to the SRI
A.S.N.M GOVT DEGREE COLLEGE(A), PALAKOL for the partial fulfillment of
the requirements for award of the award of the degree of “Bachelor of
science” is a bonafide work carried out by him under my guidance during
the academic year 2021-2022 and it has been found worthy of acceptance
according to the requirement of the university.
PROJECT MENTOR
K.BHADRACHALAM
PALAKOL-534260
Date:

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DECLARATION
hereby declare that project report entitled “Use of Chemicals on Vegetables and
Fruits” has been prepared by me during the academic year 2021-2022 in partial
fulfillment of the requirement for the award of Degree of Bachelor of Science in SRI
A.S.N.M. GOVERNMENT DEGREE COLLEGE, PALAKOL affiliated to
ADIKAVI NANNAYA UNIVERSITY, Rajamahendravaram.
I also declare that this project is a result of my own effort and that it has not been
submitted to any other University for the award o
Signature of the Students
Kudipidi Babji

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ACKNOWLEDGEMENT
I wise to express my sincere thanks to Dr.T.Raja Rajeswari, Principal madam.,
for providing me necessary facilities and beautiful college atmosphere to carry out
my project work.
First and foremost I would like to thank my Project Mentor K.BHARACHALAM
sir Lecturer in Department of computers for his valuable guidance and constant help
which enabled the successful completion of my project work.
I also would like to thanks Principal madam for his constant suggestions during
my project work.
I would like to thank Department of Chemistry for providing computer facility
and chemistry lab record assistant for his constant help during my laboratory work.
I take immense pleasure to express my thanks to each and every faculty
member for giving their valuable suggestions. I thank all my colleagues and friends
for giving their moral support.
I would like to express my humble gratitude to my beloved parents for their
blessings throughout my academic career.
I gratefully thank SRI A.S.N.M GOVT DEGREE COLLEGE for the beautiful
environment.
K BABJI

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INDEX
S.No Topics Pg.No
1. Abstract 6
2. Introduction 8
3. Discussion 9
4. Procedure 18
5. Analysis 19
6. Observations 20
7. Questionnaire 21
8. Photos collected during the survey 22
9. Log book 24
10. Conclusions 25
11. References 26

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1. ABSTRACT
Vegetables and their products (salads, fermented and nonfermented pickles,
prepared sauces, and pickled, conserved, frozen, marinated, and dried
vegetables) are a good source of compounds that are involved in
pharmacodynamic activity. Humans are inseparably linked to the existence
of vegetables, as they are the source of several bioproducts essential for the
survival of the animal kingdom. The importance of vegetables from the
point of view of the food industry is determined by their complex chemical
content that is important to the human body and includes organic
substances (carbohydrates, proteins, lipids, and organic acids), phytoncides
and antimicrobial substances, a high content of minerals (Ca, P, Fe, K, Mg,
S, Cl, Zn, and Cu), and a high content of vitamins (A, B complex, C, E, F,
K, P, and PP). The complex chemicals in vegetables have a favorable effect
on the human body because they provide hydration due to their high water
content, regulate metabolism in general, stimulate the muscular and skeletal
systems, internal glands, and enzymatic activity, and have high nutritional
and energy value. Vegetables are characterized by high nutritional density

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with low energy input and contain a variety of biological phytonutrients
that make them an important part of the basic diet. It is recommended that
vegetables be consumed fresh when their nutritional value is at its highest;
some methods of processing and storage cause some water-soluble vitamins
and nutrients to be lost. With energy from the sun, vegetables synthesize
the basic compounds necessary for their survival (carbohydrates, lipids, and
proteins), and a variety of organic phytochemicals can be extracted as raw
materials that have important applications in dermatology, cosmetics,
medicine, technology, and commerce.

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2. INTRODUCTION
In the past decade there has been a tremendous increase in the yields of various crops
to meet the demand of overgrowing population, achieved by using pesticides and
insecticides. These are chemicals that are sprayed over crop to protect it from pests.
For example, DDT, BHC, zinc phosphide, Mercuric chloride, dinitrophenol, etc. All
pesticides are poisonous chemicals and are used in small quantities with care.
Pesticides are proven to be effective against variety of insects, weeds and fungi and
are respectively called insecticides, herbicides and fungicides. Most of the pesticides
are non-biodegradable and remain penetrated as such into plants, fruits and vegetables
. From plants they transfer to animals , birds and human beings who eat these polluted
fruits and vegetables. Inside the body they get accumulated and cause serious health
problems. These days preference is given to biodegradable insecticides like malathion.
The presence of The presence of Insecticides residues in even raw samples of wheat,
fish, meat , butter etc. have aroused the concern of agricultural administrators,
scientists and health officials all over the world to put a check over the use of
insecticides and to search for non insecticidal means of pest control.

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3.DISCUSSIONS
Harmful Effects of Pesticides in Fruits and Vegetables
Fruits contain all the necessary vitamins and minerals which also fit the
body’s need. But how safe and healthy are these fruits and vegetables?
A regular intake of fresh fruits is extremely healthy for the body. Fruits
contain all the necessary vitamins and minerals which also fit the body’s
need. But how safe and healthy are these fruits and vegetables?
We think that eating well gives our body the essential nutrients that it
requires when we consume fresh fruits and vegetables. This might come as
a surprise to some of the people but most of the foods contain highly
contaminated pesticides residue on them. , many people today put
pesticides in foods.
Pesticides are used to protect the crops from insects, germs and rodents
when the plants are growing up. Residual amount of these chemicals are
present on the food when it gets to the grocery store. The pesticide residue

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cannot easily be removed with plain water. When you consume a fruit, the
pesticide residue goes into the body as they get stuck and can make you
sick. Read on to found out the harmful effects of pesticides.
What are Pesticides?
Pesticides ae chemical substances used to kill pests that might damage the
crops and fruits. It is used in abundance by farmers, especially in remote
areas. The developments in the agricultural sector have evidently shown an
increase in the use of pesticides during the cultivation of crops.
How are PesticidesHarmful?
There are numerous health hazards linked to the use of pesticides.
Pesticides can have grave effects on the health of anybody consuming fruits
or vegetables highly contaminated with pesticides. Several reports suggest

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that high levels of pesticides in food can lead to the development of
diseases such as cancer, kidney and lung ailments. Children have
developing organs, prone to catching infections and diseases. Any exposure
to these high chemical residues can lead to childhood cancers, mental
health problems such as autism and attention deficit hyperactivity disorder.
If a pregnant woman eats a fruit containing pesticides residue, the fetus
might get affected and she may face birth complications. Some other health
risks associated with these harmful chemicals include nausea, diarrhea,
abdominal cramp, dizziness and anxiety.
What Foods are Highly Contaminated with Pesticides?
Some of the fruits and vegetables that have higher concentrations of
pesticides are fruits like peaches, nectarines, cherries, strawberries, grapes,
raspberries, pear and apples. Potatoes, spinach, bell peppers and celery are
some of the vegetables that contain pesticide residue.

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Home Remedy to Get Rid of Pesticides
Put the contaminated fruits and vegetables in one place in a container and
put enough water in it. Now, put vinegar in it and leave the container for 15
minutes. After that, remove the fruits from the container. Now, rinse the
fruit properly with water. Vinegar helps remove 98 percent of the pesticides
residue and the insecticides from the fruit. This is an easy and effective way
of removing pesticides from fruits and vegetables.
How to Limit your Exposure to Pesticides?

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Experts recommend people to eat organic foods as they are good for health.
Organic fruits are becoming increasingly popular and more available in the
local grocery stores and supermarkets. Organic foods are grown without
any pesticides or other harmful chemicals.
Removing Pesticides from Fruits and Vegetables
With food prices skyward bound and no reprieve from pesticide residues in
fruits and vegetables, fresh fruits and vegetables will soon become a luxury
item for those who can afford chemical free and organic products.
The source for pesticide residues in our food could be through the
application of pesticides on crops, with residues remaining in the fruits and
vegetables or through the application of pesticides in homes to disinfect.
Pesticide residues, once in our system can be the cause for several acute
and chronic diseases. So removing the pesticides, as much as we can, is the
first step forward.
As consumers we do not have any control on the pesticides that is sprayed
on fruits and vegetables in the farms but there are some quick do-it-yourself
techniques that can help us get rid of the residues to a large extent.

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The National Institute of Nutrition (NIN), released the Dietary Guidelines
for India recently. The guidelines has introduced some simple steps which
should be adopted by every household to remove the pesticide residual
contamination. These easy steps should be cast in stone in every household.
WASHING
The first step in the removal of pesticide residues from the food products is
washing. Washing with 2% of salt water will remove most of the contact
pesticide residues that normally appear on the surface of the vegetables and
fruits.
● About 75-80% of pesticide reduces are removed by cold water
washing. The pesticide residues that are on the surface of fruits like
grapes, apples, guava, plums, mangoes, peaches and pears and fruity
vegetables like tomatoes, brinjal and okra require two to three
washings.
The green leafy vegetables must be washed thoroughly. The pesticide
residues from green leafy vegetables are removed satisfactorily by normal
processing such as washing blanching and cooking.

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Blanching
A short treatment in hot water or steam applied to most of the vegetables.
Certain pesticide residues can effectively be removed by blanching. But
before blanching it is very important to thoroughly pre-wash the vegetables
and fruits.
Peeling
Both systemic and contact pesticides that appear on the surface of the
fruits and vegetables can be removed by peeling.
● Steps such as concentration, dehydration and extraction from the raw
product can further reduce pesticide residues in the end product. The

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net influence of processing almost always results in minimal residues
in processed food.
● Cooking
Animal Products
● Animal products are also the major source of contamination for
pesticide residues in human diets since the animals feed on fodder,
which are sprayed with pesticides.
● Pressure cooking, frying and baking will remove pesticide residues
from the animal fat tissues.
Dairy products
● Boiling of milk at elevated temperatures will destroy the persistent
pesticide residues.

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Vegetable Oils
● Refined oils will have fewer amounts of pesticide residues.
● Household heating of oils up to a particular flash point will remove
pesticide residues.

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4.PROCEDURE
Take different types of fruits and vegetables and cut them into small pieces
separately. Transfer the cut pieces of various fruits and vegetables into it
separately and crush them . Take different kinds for each kind of fruits and
vegetables and place the crushed fruits and vegetables in these beakers and add
100 ml of alcohol to each of these . Stir well and filter. Collect the filtrate in
separate china dishes, Evaporate the alcohol by heating the china dishes one by
one over a water bath and let the residue dry in the oven . Heat a small piece of
sodium in a fusion tube , till it melts. Then add one of the above residues from the
china dish to this fusion tube and heat it till red hot. Drop the hot fusion tube in a
china dish containing about 10 ml of distilled water. Break the tube and boil the
contents of the china dish for about 5 minutes . Cool and filter the solution.
Collect the filtrate . To the filtrate add 1 ml of freshly prepared ferrous sulphate
solution and warm the contents. Then add 2-3 drops of ferric chloride solution
and acidify with dilute HCl. If a blue or green ppt. or colouration is obtained it
indicates the presence of nitrogen containing insecticides. Repeat the test of
nitrogen for residues obtained from other fruits and vegetables and record the
observation.

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5.Analysis
S.No questions yes no
1 Availabilityof agricultural land owned 23 17
2 Do youhave own toilet 33 7
3 Do youhave ration card 40 0
4 Do youhave governmentarogyasri card 25 15
5 Do youhave tv 40 0
6 Do youhave mobile 40 0
7 Do youhave chemicalsusedoncrops 32 8
8 Do youhave farmersusedwater 40 0
9 doesorganicfarminguse chemicals 35 5
10 do youhave chemicalsfruitsandvegetablesare healthy 0 40
0
5
10
15
20
25
30
35
40
45
1 2 3 4 5 6 7 8 9 10 11
S.No
questions
yes
no

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6. OBSERVATIONS
S.no Name of the fruit or
vegetable
Test for the presence
Of nitrogen (positive or
negative)
Presence of insecticide
Or pesticide residues
1 Apple positive yes
2 Grapes positive yes
3 Brinjal positive yes
4 tomato positive yes

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7. QUESTIONNAIRE
1. What chemicals are used in fruits and vegetables ?
2. What chemicals are used to keep fruits and vegetables fresh?
3. What is a requirement for using chemicals to wash fruits and vegetables?
4. Why are chemicals used to grow fruits and vegetables?
5. What are pesticides and how they used?
6. Why are chemicals used on crops ?
7. Which chemical is used to make leaf fresh ?
8. Why fruits and vegetables are healthy?
9. Are there other benefits to using pesticides to consider?
10. Are fruits and vegetables sate to eat if they have been treated with pesticides?
11. Are there other general concerns about the use of pesticides to people or the environment?
12. Do pesticides build upon the fruits and vegetables we eat and how long do the reduse last?
13. How can fruits and vegetables increase sales?
14. What are the methods of selling fruits?
15. Why should we consider the Market demands for fruits?
16. How do farmer use water?
17. How should farmer do to save water ?
18. How do farmers get water?
19. Does organic farming avoid to use of chemicals ?
20. How do farmers prepare for organic farming?
21. What methods do organic farmers use ?
22. Does organic farming use chemicals?
23. what chemicals do organic farmers use?
Place:palakol
Date: Signature of the Mentor Signature of the Student

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8 . Photos collected during the survey

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9.LOGBOOK
Sri A.S.N.M GOVERNMENT COLLEGE(A); Palakol
DEPARTMENT OF COMPUTER
Logbook For Community Service Project
Name of the Student : Kudipudi Babji
Group : II B.sc (M.s.ds)
Regd.no :2026113
S.No Date and
Day
No of Houses
visited
Activity conducted Signature of the
Student
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

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10. Conclusions
This is one of the first studies to investigate trends of pesticide residues and
movement patterns along the food chain from farm to fork in kothapeta. It
provides important information on the determinants of pesticide residues along
the food chain and potential opportunities for reducing their concentrations.
Overall, fruits and vegetables moved from the farm through transporters and
market vendors to final consumers, with some consumers buying directly from
the farmers or transporters. Pesticide residues declined along the chain for
dioxacarb but some increased, as demonstrated by methidathion and quinalphos.
From the qualitative findings, it is clear that the concentration of pesticide
residues on fruits and vegetables may be in part attributed to farmers’ pesticide
application practices near harvest. Other reasons why pesticide residues increase
or decrease on fruits and vegetables along the chain include handling and
processing practices used by stakeholders such as washing, peeling, spraying
with pesticides, blending and wiping with a cloth. Education is needed to train
farmers on good agricultural practices, especially the importance of observing
pre-harvest intervals.

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11. References
1. Kaweesa, S.; Mkomwa, S.; Loiskandl, W. Adoption of Conservation Agriculture in Uganda: A
Case Study of the Lango Subregion. Sustainability 2018, 10, 3375. [CrossRef]
2. Republic of Uganda. The Agricultural Chemical (Control) Act of 2006; Uganda Legal
Information Institute: Entebbe, Uganda, 2006; p. 19. Int. J. Environ. Res. Public Health 2022,
19, 1350 13 of 14
3. Grewal, A.S.; Singla, A.; Kamboj, P.; Dua, J.S. Pesticide Residues in Food Grains, Vegetables
and Fruits: A Hazard to Human Health. J. Med. Chem. Toxicol. 2017, 2, 40–46. [CrossRef]
4. Neff, R.A.; Hartle, J.C.; Laestadius, L.; Dolan, K.; Rosenthal, A.C.; Nachman, K.E. A comparative
study of allowable pesticide residue levels on produce in the United States. Glob. Health
2012, 8, 2. [CrossRef] [PubMed]
5. Amvrazi, E.G. Fate of Pesticide Residues on Raw Agricultural Crops after Postharvest
Storage and Food Processing to Edible Portions. In Pesticides-Formulations, Effects, Fate;
IntechOpen: London, UK, 2011.
6. Tomer, V.; Sangha, J.K. Vegetable processing at household level: Effective tool against
pesticide residue exposure. Environ. Sci. Toxicol. Food Technol. 2013, 6, 43–53. [CrossRef]
7. . Keikotlhaile, B.; Spanoghe, P.; Steurbaut, W. Effects of food processing on pesticide
residues in fruits and vegetables: A metaanalysis approach. Food Chem. Toxicol. 2010, 48,
1–6. [CrossRef]
8. . Dudeja, P.; Singh, A.; Kaur, S. Food Safety Implementation: From Farm to Fork; CBS
Publishers & Distributors Pvt. Limited: New Delhi, India, 2016.