EFFECT OF PREPARING AND PROCESSING ON PESTICIDE RESIDUES OF SOME FRUITS (ORANGE AND JUAVA) | ||
| Menoufia Journal of Food and Dairy Sciences | ||
| Article 2, Volume 2, Issue 1, January and February 2017, Pages 15-22 PDF (475.5 K) | ||
| Document Type: original papers | ||
| DOI: 10.21608/mjfds.2017.176012 | ||
| Author | ||
| M.B. Azzazy | ||
| Hort. Tech. Res. Dep., Food Tech. Res. Inst., Agric. Res. Center, Egypt. | ||
| Abstract | ||
| Pesticide residues in fruits and vegetables are among the primary sources of pesticide exposure through diet, but the lack of adequate measurements hinder the research on health effects of pesticide residues. The aim of this investigation was to study the effect of preparation and processing on the percentage loss of some pesticide and fungicides on orange and juava fruits contents. The effects of processing washing, peeling and jam processing on the levels of the pesticide residues were quantified. The obtained data showed that the most of treatments in both orange and juava lead to an increasing on the percentage loss of all pesticides and fungicides. On the other hand, some treatments lead to a full loss of percentage in the pesticides and Fungicide, for example, jam processing lead to loss 100% from vydata and teldor in orange and juava. Washing of orange fruits leads to loss up to 47.65%, 26.41% and 46.20% from perfekthoine, vydate and telader, respectively. While, washing of juave fruits lead to losses up to 44.78%, 51.85% and 60.26% of perfekthoine, vydate and lelader, respectively. | ||
| Keywords | ||
| Pesticide residues; processing; preparation; jam processing | ||
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