EFFECT OF TOMATO PASTE PRODUCTION STAGES ON DECREASING DIAZINON RESIDUE

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BARATIAN GHORGHI Z.; SADEGHI MAHOONAK A.R.; GHORBANI M.; SHAEGHI M.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2015 | Volume:12 | Issue:46 Page(s): 177-186

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Information Journal Paper

Title

EFFECT OF TOMATO PASTE PRODUCTION STAGES ON DECREASING DIAZINON RESIDUE

Author(s)

BARATIAN GHORGHI Z. | SADEGHI MAHOONAK A.R. | GHORBANI M. | SHAEGHI M. | Issue Writer Certificate

Keywords

TOMATOQ2

DIAZINONQ2

RESIDUEQ2

PROCESSQ2

Abstract

Pesticides are found in fresh fruits, vegetables and different PROCESSed products as well. In this research, DIAZINON RESIDUE in TOMATO and also effect of different PROCESSes in TOMATO paste production on RESIDUE amount was studied. Applying HPTLC method, measurement of the pesticide RESIDUEs was carried out on arrival, before washing, after washing and rinsing, in the juice, after concentration, and in the TOMATO pomace. In this study two different kinds of spiking on the TOMATO fruit was used: Immerging of TOMATOes into 2 ppt solution of DIAZINON and water for one and ten minutes. Samples were analyzed in triplicate and the standard deviation was 2.63. Effect of chlorination on reducing the pesticide RESIDUEs level was also measured after ten minutes dipping. Experimental results revealed that DIAZINON RESIDUEs in TOMATOes after one and ten minutes dipping were 16.56 and 19.8mg/g, respectively. Effect of different PROCESSes during TOMATO paste production on RESIDUE amount after one and ten minutes dipping were as follow: after washing was 13.04, 16.6μg/g, in the juice and in the TOMATO pomace samples was 12, 13.68 mg/g and 30.52, 39.96 mg/g. TOMATO paste sample was 8.84 mg/g for ten minutes dipping. Effect of chlorination on reducing the pesticide RESIDUEs level of measured 24.96μg/g, for ten minutes dipping.

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APA: Copy

BARATIAN GHORGHI, Z., SADEGHI MAHOONAK, A.R., GHORBANI, M., & SHAEGHI, M.. (2015). EFFECT OF TOMATO PASTE PRODUCTION STAGES ON DECREASING DIAZINON RESIDUE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 12(46), 177-186. SID. https://sid.ir/paper/72263/en

Vancouver: Copy

BARATIAN GHORGHI Z., SADEGHI MAHOONAK A.R., GHORBANI M., SHAEGHI M.. EFFECT OF TOMATO PASTE PRODUCTION STAGES ON DECREASING DIAZINON RESIDUE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2015;12(46):177-186. Available from: https://sid.ir/paper/72263/en

IEEE: Copy

Z. BARATIAN GHORGHI, A.R. SADEGHI MAHOONAK, M. GHORBANI, and M. SHAEGHI, “EFFECT OF TOMATO PASTE PRODUCTION STAGES ON DECREASING DIAZINON RESIDUE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 12, no. 46, pp. 177–186, 2015, [Online]. Available: https://sid.ir/paper/72263/en

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