Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   SPRING 2015 , Volume 12 , Number 46; Page(s) 177 To 186.
 
Paper: 

EFFECT OF TOMATO PASTE PRODUCTION STAGES ON DECREASING DIAZINON RESIDUE

 
 
Author(s):  BARATIAN GHORGHI Z.*, SADEGHI MAHOONAK A.R., GHORBANI M., SHAEGHI M.
 
* FOOD SCIENCE AND TECHNOLOGY DEPARTMENT, AGRICULTURAL SCIENCES & NATURAL RESOURCES UNIVERSITY OF GORGAN
 
Abstract: 

Pesticides are found in fresh fruits, vegetables and different processed products as well. In this research, diazinon residue in tomato and also effect of different processes in tomato paste production on residue amount was studied. Applying HPTLC method, measurement of the pesticide residues was carried out on arrival, before washing, after washing and rinsing, in the juice, after concentration, and in the tomato pomace. In this study two different kinds of spiking on the tomato fruit was used: Immerging of tomatoes into 2 ppt solution of diazinon and water for one and ten minutes. Samples were analyzed in triplicate and the standard deviation was 2.63. Effect of chlorination on reducing the pesticide residues level was also measured after ten minutes dipping. Experimental results revealed that diazinon residues in tomatoes after one and ten minutes dipping were 16.56 and 19.8mg/g, respectively. Effect of different processes during tomato paste production on residue amount after one and ten minutes dipping were as follow: after washing was 13.04, 16.6?g/g, in the juice and in the tomato pomace samples was 12, 13.68 mg/g and 30.52, 39.96 mg/g. tomato paste sample was 8.84 mg/g for ten minutes dipping. Effect of chlorination on reducing the pesticide residues level of measured 24.96?g/g, for ten minutes dipping.

 
Keyword(s): TOMATO, DIAZINON, RESIDUE, PROCESS
 
References: 
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