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Table 2 Naturally occurring formaldehyde contents in different fruits and vegetables (SD for n = 5 samples)

From: Concentration and formation behavior of naturally occurring formaldehyde in foods

Serial no. Fruit items Vegetable items
Samples Formaldehyde content (ppm; avg ± SD) Samples Formaldehyde content (ppm; avg ± SD)
1 Banana (AAA genome of Musa spp.) 20.7 ± 3.1 Carrot (Daucus carota) 10.8 ± 2.1
2 Banana (AAB genome of Musa spp.) 14.8 ± 1.1 Radish (Raphanus sativas) 6.4 ± 2.2
3 Grape (black; Vitis vinifera) 15.7 ± 6.2 Tomato (Solanum lycopersicum) 14.7 ± 6.2
4 Pomegranate (Punica granatum) 6.7 ± 1.1 Cucumber (Cucumis sativus) 6.4 ± 1.6
5 Pomelo fruit (Citrus maxima) 16.3 ± 2.2 Green papaya (Carica papaya) 40.6 ± 5.5
6 Litchi (Litchie chinensis) 6.7 ± 1.3 Lemon (Citrus limon) Below detection limit
7 Pineapple (Ananas comosus) 20.8 ± 3.0 Beetroot (Beta vulgaris) 37.5 ± 2.1
8 Green apple (Malus domesticus) 13.4 ± 4.0 Cabbage (Brassica oleracia var.capitata) 8.1 ± 6.3
9 Red apple (Malus domesticus) 17.2 ± 2.6 Cauliflower (Brassica oleracia var.botrytis) 30.8 ± 4.5
10 Orange (Citrus sinensis) 56.9 ± 5.7 Potato (Solanum tuberosum) 16.5 ± 3.8
11 Mandarin orange (Citrus reticulata) 58.3 ± 3.9 Plantain (Musa paradisiacal) 38.9 ± 3.3
12 Pear (Pyrus communis) 57.7 ± 5.5 Onion (Allium cepa) 10.5 ± 5.5
13 Mango (Langra; Mangifera indica) 10.8 ± 3.3 Kohlrabi (Brassica oleracia gongylodes) 36.2 ± 5.4
14 Mango (Himsagor; Mangifera indica) 22.4 ± 5.6   
15 Ripe papaya (Carica papaya) 55.7 ± 3.0
16 Guava (Psidium guajava) 33.3 ± 3.2
17 Sapodilla (Manilkara zapota) 11.5 ± 3.2
18 Olive (Olea europaea) 56.6 ± 4.2
19 Amla (Phyllanthus emblica) 8.7 ± 1.2
20 Plum (Prunus domestica) 10.3 ± 1.0
21 Bangi fruit (Cucumis melo) 15.1 ± 2.8