Residue levels of7 pesticides after cooking processes were investigated for domestic crops ( komatsuna, green pepper, onion, Chinese cabbege, apple, strawberry and kiwi fuiit ). As shown in Table1, beth captan, chlorpyrifos and fenitrothion in raw apples and kiwi fruits were almost completeiy removed by peeling. Jamming remeved S9. 1-1OO % of captan and chlorpyrifos frorn apples, while 1 1 .4-88.2 % of captan, endosulfan and propanil from strawberries. It was found that diazinon in komatsuna,

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... dosulfan ・in green pepper, prepanil in onion and EPN in chinese cabbage were differently decreased by boiling, roasting and frying, possib}y owing to the differences of aennity between these pesticides and manices of crops.