Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Fate of Some Pesticides during Brining and Cooking of Chinese Cabbage and Spinach

  • Kang, Se-Mi (Food Processing Division, Andong National University) ;
  • Lee, Mi-Gyung (Food Processing Division, Andong National University)
  • Published : 2005.02.28
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Abstract

Chinese cabbage and spinach applied with eight pesticides at two different rates were subjected to brining, heat-cooking, and blanching to determine residue or transfer ratios of those pesticides. Residue ratio in discarded inedible portion varied significantly, 0-94%, depending on pesticides applied, vegetable type, and cooking processes. Average reduction ratios of residues during cooking process were 78, 46, 23, 12, 10, 9, 8, and 2% in dichlorvos, diazinon, chlorpyrifos, endosulfan, EPN, cypermethrin, deltamethrin, and fenvalerate, respectively.

Keywords

References

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