The Korean Journal of Pesticide Science (농약과학회지)

The Korean Society of Pesticide Science (한국농약과학회)
권호 표지
DOI QR코드

DOI QR Code

Change of Pesticide Residues In Field-sprayed Young Chinese Cabbages and Young Radishes During Kimchi Preparation and Storage in Kimchi Fridge

얼갈이 배추와 열무에 엽면 살포된 농약의 김치 제조 및 김치냉장고 저장에 의한 변화

  • Kwon, Hyeyoung (Department of Agro-food Safety, National Academy of Agricultural Science, Rural Development Administration) ;
  • Son, Kyung-Ae (Department of Agro-food Safety, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Taek-Kyum (Department of Agro-food Safety, National Academy of Agricultural Science, Rural Development Administration) ;
  • Hong, Su-Myeong (Department of Agro-food Safety, National Academy of Agricultural Science, Rural Development Administration) ;
  • Cho, Nam-Jun (Department of Agro-food Safety, National Academy of Agricultural Science, Rural Development Administration)
  • 권혜영 (농촌진흥청 국립농업과학원 농산물안전성부) ;
  • 손경애 (농촌진흥청 국립농업과학원 농산물안전성부) ;
  • 김택겸 (농촌진흥청 국립농업과학원 농산물안전성부) ;
  • 홍수명 (농촌진흥청 국립농업과학원 농산물안전성부) ;
  • 조남준 (농촌진흥청 국립농업과학원 농산물안전성부)
  • Received : 2014.10.28
  • Accepted : 2014.11.20
  • Published : 2014.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was investigated the change of pesticide residues in young Chinese cabbages and young radishes sprayed with pesticides (young Chinese cabbage: diazinon EC, dimethomorph WP and imidacloprid WP, young radish: diazinon EC, imidacloprid WP and procymidone WP) during Kimchi preparation and storage in Kimchi fridge ($1.8^{\circ}C$) for 67 days. Pesticide residues in young Chinese cabbages were removed by up to 31~52% through brining and washing, 57~74% through seasoning with ingredients, 61~76% through 14 hours storage at room temperature, and 70~82% through storage in Kimchi fridge. Pesticide residues in young radishes were removed by up to 57~85% through seasoning with ingredients, 59~86% through 17 hours storage at room temperature, and 74~91% through storage in Kimchi fridge. It means that brining and washing process was more efficient than fermentation process.

얼갈이 배추와 열무를 비닐하우스에서 재배하여 안전사용기준을 준수하여 농약을 살포하고(얼갈이배추: diazinon EC, dimethomorph WP, imidacloprid WP, 열무: diazinon EC, imidacloprid WP, procymidone WP) 수확한 후 김치로 제조하고 67일 동안 $-1.8^{\circ}C$의 김치냉장고에 저장하면서 잔류농약의 변화를 조사하였다. 얼갈이 배추의 김치 담금 및 저장에 의한 잔류농약 제거율을 살펴보면 절임 및 세척시 31~52%, 양념 첨가시 57~74%, 상온에서 14시간 숙성시 61~76%, 김치냉장고 저장 39일차에 70~82%의 제거율을 보였고 이후로는 변화가 없었다. 열무의 경우 양념 첨가시 57~85%, 상온에서 17시간 숙성시 59~86%, 김치냉장고 저장에 11일째에 74~91%의 잔류농약이 제거된 이후 변화가 없었는데 이는 절임과 세척 과정이 저장기간 동안의 발효 과정보다 더 효과적으로 농약을 제거했음을 보여주었다.

Keywords

References

  1. Abou-Arab, A. A. K. (2002) Degradation of organochlorine pesticides by meat starter in liquid media and fermented sausage. Food and Chemistry Toxicology, 40:33-41. https://doi.org/10.1016/S0278-6915(01)00090-4
  2. Awasthi, M. D. (1993) Decontamination of insecticide residues on mango by washing and peeling. Journal of Food Science Technology, 30:132-133.
  3. Athanasopoulos, P. E., C. Pappas, N. V. Kyriakidis and A. Thanos (2005) Degradation of methamidophos on soultanina grapes on the vines and during refrigerated storage. Food Chemistry, 91:235-240. https://doi.org/10.1016/j.foodchem.2003.10.018
  4. Banna, A. A. and N. S. Kawar (1982) Behavior of parathion in apple juice processed into cider and vinegar. Journal of Environmental Science and Health Part B Pesticides Food Contaminants and Agricultural Wastes, 17(5):505-514. https://doi.org/10.1080/03601238209372337
  5. Bonnechere A., V. Hanot, R. Jolie, M. Hendrickx, C. Bragard, T. Bedoret and J. V. Loco (2012) Effect of household and industrial processing on levels of five pesticide residues and two degradation products in spinach. Food Control, 25: 397-406. https://doi.org/10.1016/j.foodcont.2011.11.010
  6. Cabras P. and A. Angioni (2000) Pesticide residues in grapes, wine and their processing products. Journal of Agricultural Food and Chemistry, 48:967-973. https://doi.org/10.1021/jf990727a
  7. Cabras, P., A. Angioni, V. L. Garau, M. Melis, F. M. Pirisi and F. Cabitza (2005) Pesticide residues on field-sprayed apricots and in apricot drying processes. Journal of Agricultural and Food Chemistry, 46:2306-2308.
  8. Chavarri M. J., A. Herrera and A. Arino (2005) The decrease in pesticides in fruit and vegetables during commercial processing. International Journal of Food Science & Technology, 40:205-211. https://doi.org/10.1111/j.1365-2621.2004.00932.x
  9. Choi I. H., J. S. Noh, J. S. Han, H. J. Kim, E. S. Han and Y. O. Song (2013) Kimchi, a fermented vegetable, improves serum lipid profiles in healthy young adults: Randomized clinical trial. Journal Of Medicinal Food, 16:223-229. https://doi.org/10.1089/jmf.2012.2563
  10. Elkins E. R., R. P. Farrow and E. S. Kim (1972) The effect of heat processing and storage on pesticide residues in spinach and apricots. Journal of Agricultural Food and Chemistry, 20:286-291. https://doi.org/10.1021/jf60180a015
  11. Elkins E. R. (1989) Effect of commercial processing on pesticide residues in selected fruits and vegetables. Journal of the Association of Official Analytical Chemists, 72:533-536.
  12. Guardia-Rubio M, M. J. Ayora-Canada and A. Ruiz-Medina (2007) Effect of Washing on Pesticide Residues in Olives. Journal of Food Science, 72:139-143. https://doi.org/10.1111/j.1750-3841.2006.00252.x
  13. Han S. H., S. K. Park, O. H. Kim, Y. H. Choi, H. J. Seoung, Y. J. Lee, J. H. Jung, Y. H. Kim, I. S. Yu, Y. K. Kim, K. Y. Han and Y. Z. Chae (2012) Monitoring of pesticide residues in commercial agricultural products in the northern area of Seoul, Korea. The Korean Journal of Pesticide Science 16(2):109-120 https://doi.org/10.7585/kjps.2012.16.2.109
  14. Hegazy, M. E. A., M. Abdel-Razik, M. M. Diab and M. M. Abu-Zahw (1988) Sumithion residues on and in potato tubers. Annals of Agricultural Science-Cairo, 33:1291-1298.
  15. Hwang L. H., I. S. Cho, M. J. Kim, T. H. Cho, Y. H. Park, H. W. Park, K. A. Park, H. J. Kim and M. S. Kim (2011) Removal of pesticide residue during the preparation of Baechu Kimchi and Perilla Leaf Pickle. Journal of Food Hygiene and Safety, 26(4):403-409
  16. Jung J. K., S. Y. Park, S. H. Kim, J. M. Kang, J. Y. Yang, S. A. Kang, H. K. Chun and K. Y. Park (2009) Removal Effects of Bifenthrin and Metalaxyl Pesticides during Preparation and Fermentation of Baechu Kimchi. Journal of the Korean Society of Food Science and Nutrition, 38(9):1258-1264 https://doi.org/10.3746/jkfn.2009.38.9.1258
  17. Kim H. Y., S. Y. Lee, C. G. Kim, E. J. Choi, E. J. Lee, N. G. Jo, J. M. Lee and Y. H. Kim (2013) A Survey on the Pesticide Residues and Risk Assessment for Agricultural Products on the Markets in Incheon Area from 2010 to 2012. Korean Journal of Environmental Agriculture 32(1):61-69 https://doi.org/10.5338/KJEA.2013.32.1.61
  18. Krol W. J., T. L. Arsenault, H. M. Pylypiw and M. J. Incorvia Mattina (2000) Reduction of Pesticide Residue on Produce by Rinsing. Journal of Agricultural Food and Chemistry, 48: 4666-4670. https://doi.org/10.1021/jf0002894
  19. Kwon H. Y., T. K. Kim, S. M. Hong, C. S. Kim, M. K. Baeck, D. H. Kim and K. A. Son (2013) Removal of Pesticide Residues in Field-sprayed Leafy Vegetables by Different Washing Method. The Korean journal of pesticide science 17(4):237-243 https://doi.org/10.7585/kjps.2013.17.4.237
  20. Lee E. Y., D. K. Kim, I. Y. Park, H. H. Noh, Y. S. Park, T. H. Kim, C. W. Jin, K. I. Kim, S. S. Yun, S. K. Oh and K. S. Kyung (2008) Residue Patterns of Indoxacarb and Thiamethoxam in Chinese Cabbage (Brassica campestris L.) Grown under Greenhouse Conditions and Their Estimated Daily Intake. Korean Journal of Environmental Agriculture, 27(1):92-98. https://doi.org/10.5338/KJEA.2008.27.1.092
  21. Lee M. G. and S. R. Lee (1997) Elimination of insecticide EPN residues during rice cooking and kimchi preparation. Food Science and Biotechnology 6(1):39-43
  22. Liang Y, W. Wang, Y. Shen, Y. Liu and X. J. Liu (2012) Effects of home preparation on organophosphorus pesticide residues in raw cucumber. Food Chemistry, 133:636-640. https://doi.org/10.1016/j.foodchem.2012.01.016
  23. Nam H. J., Y. J. Kwak, C. G. Kim, Y. S. Han, S. H, Oh, J. S. Jang, S. S. Lim, S. H. Kwon, S. E. Jang, E. Y. Yeo, E. J. Lee, S. S. Kim, S. W. Yoon, H. S. Park, J. M. Go and Y. H. Kim (2007) Residual patterns of pesticides on vegetables during drying process. Journal of Food Hygiene and Safety, 22(4):300-305.
  24. Noh H. H., J. Y. Lee, S. H. Park, O. S. Jeong, J. H. Choi, A. S. Om and K. S. Kyung (2012) Residual characteristics and processing factors of environment friendly agricultural material rotenone in chilli pepper. Korean Journal of Pesticide Science, 16(4):302-307. https://doi.org/10.7585/kjps.2012.16.4.302
  25. Pardez-Lopez, O., J. Gonzales-Casteneda and A. J Carabenz-Trejo (1991) Influence of solid substrate fermentation on the chemical composition. Journal of Fermentation and Bioengineering, 71:58-62. https://doi.org/10.1016/0922-338X(91)90304-Y
  26. Park J. A., P. B. Tirupathi Pichiah, J. J. Yu, S. H. Oh, J. I. Daily amd Y. S. Cha (2012) Anti-obesity effect of kimchi fermented with Weissella koreensis OK1-6 as starter in high-fat diet-induced obese C57BL/6J mice. Journal of Applied Microbiology, 113:1507-1516. https://doi.org/10.1111/jam.12017
  27. Park J. W., L. A. Joo and J. E. Kim (2002) Removal of organophosphorus pesticides during makig and fermentation of kimchi. Journal of Food Hygiene and Safety, 17(2):87-93
  28. Ruediger, G. A., K. H. Pardon, A. N. Sas, P. W. Godden and A. P. Pollnitz (2005) Fate of pesticides during the winemaking process in relation to malolactic fermentation. Journal of Agricultural and Food Chemistry, 53:3023-3026. https://doi.org/10.1021/jf048388v
  29. Soliman K. M. (2001) Changes in concentration of pesticide residue in potatoes during washing and home preparation. Food and Chemical Toxicology, 39:887-891. https://doi.org/10.1016/S0278-6915(00)00177-0
  30. Woo N., S. H. Ko and Y. J. Park (2013) Monitoring of Pesticide Residues in Vegetables Collected in Chungbuk, Korea. The Korean Journal of Food and Nutrition, 26(4):865-878. https://doi.org/10.9799/ksfan.2013.26.4.865
  31. Yun S. J. (1989) The change of residual chlorpyrifos during fermentation of kimchi. Korean Journal of Food Science and Technology, 21(4):590-594

Cited by

  1. Residue Characteristics of Hexaconazole and Myclobutanil Fungicides during Processing of Korean Cabbage vol.21, pp.4, 2017, https://doi.org/10.7585/kjps.2017.21.4.525