Author/Authors :
azzazy, m. b. agricultural research center - hort. tech., res., food tech. inst., Egypt , zeid, m. h. agricultural research center - hort. tech., res., food tech. inst., Egypt , abd elwahab, e. s. agricultural research center - hort. tech., res., food tech. inst., Egypt , ramadan, e. e. high institute of specific studies - department of tourism and hotels, Egypt
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
