کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
7619834 1494474 2018 34 صفحه PDF سفارش دهید دانلود رایگان
عنوان انگلیسی مقاله ISI
The effect of intensive chemical plant protection on the quality of spice paprika
ترجمه فارسی عنوان
اثر حفاظت از گیاهان فشرده شیمیایی بر کیفیت پاپایا ادویه
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موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The effects of pesticide treatments of red pepper cultivation on spice paprika product quality were assessed in a cultivation modelling experiment using a mixture of three recommended insecticides (pirimicarb, chlorpyrifos and cypermethrin) and a fungicide (penconazole). An intensively cultivated red pepper field was treated 1-3 times with pesticide premixes at different dosages, and the harvested and processed red pepper was sampled and analysed for pesticide residues and bioactive component content. Pesticide levels in red pepper and spice paprika correlated well with the doses applied and the number of treatments. Residue levels of chlorpyrifos, cypermethrin and penconazole ranged between 0.125-1.75, 0-0.339 and 0-0.763 μg/g, respectively, while pirimicarb was found at limit of detection. Pesticide treatments affected the content of bioactive components: decreases in the levels of carotenoids (up to 16%) and tocopherols (up to 13%) correlated with the number and dosages of pesticide treatments. Reductions in the level of red but no changes in the yellow pigments were seen. Pesticide residue levels showed similar trends throughout processing; only 2.8-fold and 5.9-fold lower in post-ripened and raw red pepper fruit, correlating with the composition of these matrices and the loss in water content during processing. These results showed the stability of the residues during processing.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 67, April 2018, Pages 141-148
نویسندگان
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