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Azzazy, M., Zeid, M., Abd Elwahab, E., Ramadan, E. (2016). Technological Studies on Residues of Some Pesticides on Some Vegetables (Broccoli and Eggplants). Journal of Food and Dairy Sciences, 7(12), 507-510. doi: 10.21608/jfds.2016.46073
M. B. Azzazy; M. H. Zeid; E. S. Abd Elwahab; E. E. Ramadan. "Technological Studies on Residues of Some Pesticides on Some Vegetables (Broccoli and Eggplants)". Journal of Food and Dairy Sciences, 7, 12, 2016, 507-510. doi: 10.21608/jfds.2016.46073
Azzazy, M., Zeid, M., Abd Elwahab, E., Ramadan, E. (2016). 'Technological Studies on Residues of Some Pesticides on Some Vegetables (Broccoli and Eggplants)', Journal of Food and Dairy Sciences, 7(12), pp. 507-510. doi: 10.21608/jfds.2016.46073
Azzazy, M., Zeid, M., Abd Elwahab, E., Ramadan, E. Technological Studies on Residues of Some Pesticides on Some Vegetables (Broccoli and Eggplants). Journal of Food and Dairy Sciences, 2016; 7(12): 507-510. doi: 10.21608/jfds.2016.46073

Technological Studies on Residues of Some Pesticides on Some Vegetables (Broccoli and Eggplants)

Article 2, Volume 7, Issue 12, December 2016, Page 507-510  XML PDF (370.65 K)
Document Type: Original Article
DOI: 10.21608/jfds.2016.46073
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Authors
M. B. Azzazy1; M. H. Zeid1; E. S. Abd Elwahab1; E. E. Ramadan2
1Hort. Tech., Res., Food Tech. Inst., Agric. Res. Center, Egypt.
2High Institute of Specific Studies, Department of Tourism and Hotels.
Abstract
The aim of this research was conducted to study the effect of preparation and processing on the percentage loss of some residues pesticide in both broccoli and eggplant. The obtained data showed that all treatments led to increasing the percentage loss in all used  pesticides.  The boiling of broccoli led to increasing the  percentage loss which recoreded 68.53% and 23.96% with Grap and PestBan respectively. On the other hand the freezing process led to full loss 100% with Grap while the percentage loss was lower (24.69%) with PestBan. In eggplant the washing process led to high loss with Pest-Ban and low loss with Grap and the results were 97.83 and 81.30%, respectively. While some processes, treatments lead to full loss of pesticides residues.The frying and cooking led  to full loss 100%  of Grap and Pest-Ban pesticides.
Keywords
loss; Pesticides; Preparation; processing
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