Dissipation of alphametherin residues in/on brinjal and tomato during storage and processing conditions

Citation
K. Gill et al., Dissipation of alphametherin residues in/on brinjal and tomato during storage and processing conditions, J FD SCI M, 38(1), 2001, pp. 43-46
Citations number
11
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
1
Year of publication
2001
Pages
43 - 46
Database
ISI
SICI code
0022-1155(200101/02)38:1<43:DOARIB>2.0.ZU;2-9
Abstract
Brinjals and tomatoes were sprayed with recommended dose (0.005%) of alpham ethrin upto drenching level and stored at ambient (40 degreesC) and refrige rated (5 degreesC) conditions. Effects of storage, washing and boiling on r eduction of residues were studied by gas chromatography, equipped with capi llary column. Dissipation of alphamethrin was observed faster at room tempe rature as compared to cold conditions in both the vegetables. Washing and c ooking were not very effective in lowering residues in brinjals. However, r eduction of residues was more due to cooking than simple washing (25 to 33% ). in tomato, both the processes reduced the residues almost to the same ex tent (11 to 30%).