Effect of household processing on pesticide residues in field-sprayed tomatoes
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- 作者：Hyeyoung Kwon (1)
Taek-Kyum Kim (1)
Su-Myeong Hong (1)
Eun-Kyung Se (1)
Nam-Jun Cho (1)
Kee-Sung Kyung (2)
1. Chemical Safety Division ; National Academy of Agricultural Science ; Rural Deveolment Administration ; Wanju ; Jeonbuk ; 565-851 ; Korea
2. Department of Environmental and Biological Chemistry ; College of Agricultural Life and Environmental Sciences ; Chungbuk National University ; Cheongju ; Chungbuk ; 361-763 ; Korea - 关键词：tomato ; pesticide ; processing ; puree ; reduction
- 刊名：Food Science and Biotechnology
- 出版年：2015
- 出版时间：February 2015
- 年：2015
- 卷：24
- 期：1
- 页码：1-6
- 全文大小：205 KB
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- 刊物主题：Chemistry
Nutrition
Food Science - 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
- ISSN：2092-6456
文摘
Tomatoes sprayed with chlorothalonil, oxadixyl, and thiophanate-methyl in a greenhouse were cooked to juice and puree using washing, blanching, peeling, and boiling. Washing reduced amounts of chlorothalonil, oxadixyl, and thiophanate-methyl pesticide residues by 92, 52, and 84%, respectively. A concentration of 3.66% chlorothalonil remained in peeled tomatoes, 0.32% in juice, with no detection in puree. Oxadixyl remained at a concentration of 40% in peeled tomatoes, 54% in juice, and 77% in puree, and the remaining concentration of thiophanate-methyl was 6.2% in peeled tomatoes, 8.7% in juice, and 16.2% in puree. Non-systemic pesticide residues on tomato surfaces could be largely removed through washing and peeling. Reductions in levels of systemic pesticides in tomato pulp during boiling were dependent on the physico-chemical characteristics of pesticides.