Removal of methamidophos and carbofuran residue in broccoli during freezing and cooking

• Main Authors: Cai, Jia Fen, 蔡佳芬
• Other Authors: Xu, Yuan Tai
• Format: Others
• Language: zh-TW
• Published: 1996
• Online Access: http://ndltd.ncl.edu.tw/handle/02581818222484186648

碩士 === 國立臺灣大學 === 園藝學研究所 === 84 === Broccoli harvested 10 days after sprayed with 50% methamidophos (1;1200dilution) 1.2 and 0.8 L/hc and 3% carbofuran 60 and 40 kg/hc were used for this study. Effect of different washing, blanching, freezing, storage and cooking treatments on the methamidophos and carbofuran residues removal and analyzed. Residues indicated that removal of methamidophos by washing under running tap water,dipping in water and dipping in salt water were 11.17-48.33, 4.45-52.90, 18.19-61.88%, respectively. No significant removal were fond for carbofuran by all washing treatments due to the presence of hard- soluble 3-OH derivatives of carbofuran. Methamidophos can be almost completely removed by blanching. Steam blanching in 80 C and 95 C removed carbofuran 80% and 90%, respectively. Irregular degradation of methamidophos and no lose of carbofuran were observed during five month freezing storage period. Maximum degradation of methamidophos could reach 50% level in freezing storage. All diferent cooking methods, boiling, steaming, frying, and baking, could effectively demolish methamidophos to 0.07 ppm below level and the efficiency were seriate. Boiling and steaming could somewhat remove carbofuran but not frying and baking.