Rinsing and Cooking Processes Markedly Change the Contents of Twelve Kinds of Agrochemicals, Including Fenitrothion, Added in a Model System to Green Peppers, Grapes, or Spinach

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  • フェニトロチオン等12種農薬をモデル的に添加したピーマン,ぶどう及びほうれんそうにおける洗浄・調理過程での消長
  • フェニトロチオン トウ 12シュ ノウヤク オ モデルテキ ニ テンカシタ ピ

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Abstract

Using fresh vegetables to which Fenitrothion and eleven other agrochemicals had been added, model experiment were carried out to determined the effect of rinsing and cooking processes on their contents. Rinsing removed approximately 20 to 50% of the water soluble aagrochemicals. No significant differences were found among water or detergent rinsing, and sodium chlorite or sodium hypochlorite treatment. With regard to cooking, peeling skins was the most effective means for removing agrochemicals. Boiling reduced the contents of the water soluble agrochemicals by 75% or more while sauteing removed approximately 60% of all types of agent applied. Organic-nitrogen-type agrochemicals were not detectable in the green pepper system. The results obtained in this model experiment show that rinsing and cooking significantly reduced the contents of agrochemicals in fresh vegetables.

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