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FATE OF ENDOSULFAN AND DELTAMETHRIN RESIDUES DURING TOMATO PASTE PRODUCTION
CIGDEM UYSAL-PALA
ARSAN BILISLI
Sažetak
In this study, the effects of tomato paste processing steps on pesticides with active ingredient endosulfan and deltamethrin were investigated in Biga/Canakkale. Residue data were obtained by analyzing samples taken during harvesting, taken after washing and chopping, taken after pulping (pulp and pomace) and taken from the tomato paste with GC-ECD. In the process of making tomato paste, washing decreased endosulfan and deltamethrin, 30.62% and
47.58%, respectively. Pre-heating, pulping, evaporation and half-pasteurization increased deltamethrin 2.33% while decreasing endosulfan 66.5% after washing. The whole process decreased endosulfan and deltamethrin, 76.8% and 46.3%, respectively. The residues were mostly collected in pomace.
Ključne riječi
pesticide residue; processing study; tomato
Hrčak ID:
17368
URI
Datum izdavanja:
18.10.2006.
Posjeta: 1.830 *