The Effect of Soil Treatments of Chlordane or Heptachlor on the Flavor of Turnips, Parsnips, and Carrots1

Turnips, parsnips, and carrots grown in untreated soil or soil treated with 3 or 6 pounds per acre of heptachlor, or 5 or 10 pounds per acre of chlordane were evaluated for flavor. In one year an additional dosage of 20 pounds per acre of chlordane was applied to soil in which carrots were grown. Results of the palatability evaluations indicated that soil treatment with heptachlor or chlordane in the dosages reported had no adverse effect on the flavor of these three vegetables.