Pesticide residues in field-sprayed and processed fruits and vegetables

This study was initiated to determine what residues of six insecticides (organochlorine, organophosphorus and pyrethroids) and four dithiocarbamate fungicides remained on raw agricultural commodities after harvest and to study the effect of the subsequent commercial processing on the residues. Spray...

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Bibliographische Detailangaben
Veröffentlicht in:	Journal of the science of food and agriculture 2004-08, Vol.84 (10), p.1253-1259
Hauptverfasser:	Chavarri, M.J, Herrera, A, Arino, A
Format:	Artikel
Sprache:	eng
Schlagworte:	Asparagus Biological and medical sciences blanching canned fruit canned vegetables canning commercial processing food contamination Food industries food processing Food processing industry food safety fruit and vegetables Fruits Fundamental and applied biological sciences. Psychology fungicide residues insecticide residues Lycopersicon esculentum peaches peeling pesticide residues Pesticides Prunus roasting Spinacia oleracea spraying vegetable crops Vegetables washing
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