TECHNOLOGICAL AND MICROBIAL STUDIES ON SOME OXAMYL TREATED VEGETABLE CROPS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 6, Volume 27, Issue 7, July 2002, Page 4813-4822 PDF (1.32 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2002.255925 | ||||
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| Authors | ||||
| Badiaa A. Bessar,1; A. A. EI-Bagoury2; S. A. Shalaby2 | ||||
| 1Food Sci. and Technol. Dept., Fac. Agrfc., Kafr EI-Shelkh, Tanta Unlv., Egypt. | ||||
| 2Home Econ. Dept., Fac. Specific Education, Tanta, Tant. Unlv., Egypt. | ||||
| Abstract | ||||
| This study was directed to investigate the impact of some technological processes on residue levels of Oxamyl and microbial counts in fresh and preserved kidney bean. squash and tomato fruits. Gas chromatography with electron capture detector (ECO) was used to determine Oxamyl residues on treated vegetable Cl'QpS grown under plastic tunnels at zero time. 7 and 15 days of the application. The influences of technological processes on microbial counts of untreated and treated fresh and preserved vegetables were studied as well. Results revealed that washing of treated vegetables eliminated 23-42% at zero time, 41·54% after 7 days and reached to 63% of Oxamyl residues after 15 days of application to be within the established Maximum Residue Limits (MRL) of Oxamyl. Blanching, freezing and canning of treated washed vegetables occurred reductions ranged from 37% to 64% in residue levels to be lower than MRL of Oxamyl. Storage of preserved products minimized the remained residues to be mere traces in comparison with MRL of Oxamyl. The obtained data indicated that microbial counts of untreated and treated vegetable crops were significantly affected after washing. blanching, freezing. canning and after the experimental storage period of preserved products. | ||||
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