Fate of Some Pesticides during Brining and Cooking of Chinese Cabbage and Spinach

Chinese cabbage and spinach applied with eight pesticides at two different rates were subjected to brining, heatcooking, 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...

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Bibliographic Details
Published inFood science and biotechnology Vol. 14; no. 1
Main Authors Kang, S.M. (Andong National University, Andong, Republic of Korea), Lee, M.G. (Andong National University, Andong, Republic of Korea), E-mail: leemig@andong.ac.kr
Format Journal Article
LanguageEnglish
Published 01.02.2005
Subjects
CHINESE CABBAGES
CHOU CHINOIS
COCCION
COL CHINA
COOKING
CUISSON
EPINARD
ESPINACA
PESTICIDE
PESTICIDES
PLAGUICIDAS
RESIDU
residue reduction
RESIDUES
RESIDUOS
SPINACH
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Summary:Chinese cabbage and spinach applied with eight pesticides at two different rates were subjected to brining, heatcooking, 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.
Bibliography:2006013983
Q01
ISSN:1226-7708
2092-6456