The evaluation of Malathion and Diazinon residues in pickled olive during preparation and production

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

KARAMI M.; Pashayi s.; ESMAILI R.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:87 Page(s): 167-183

Download Full-Text

Persian Verion

View:

1,071

Download:

Cites:

Information Journal Paper

Title

The evaluation of Malathion and Diazinon residues in pickled olive during preparation and production

Author(s)

KARAMI M. | Pashayi s. | ESMAILI R. | Issue Writer Certificate

Keywords

FermentationQ2

FoodQ1

FruitsQ2

PesticidesQ1

VegetablesQ1

Abstract

The use of chemical compounds is a very simple and effective way to protect agricultural products, against pests. Increasing the unplanned use of these Pesticides is a concern because the Pesticides residue in Fruits and Vegetables can lead to very dangerous side effects in humans. Olive is one of the most useful and consuming Fruits in the Iranian community that can be used as pickled olive. Therefore, in this study, Fermentation ability to reduce residues of two commonly used Pesticides, Malathion and Diazinon studied, and their changes due to product acidity, pH and salt content during the preparation and Fermentation processes were measured. The results showed that washing and debittering operations reduced Malathion and Diazinon to 73. 59 and 93. 38%, respectively. However, after 20 days Fermentation, their reduction was 63. 68% and 69. 57%, and after 40 days, at the end of production, this decrease was approximately 90. 5% and 97. 98%, respectively. The residue of Malathion pesticide was significantly different in Fermentation days; 1, 10 and 20 (P<0. 05), while the mean value for Diazinon was not significant. Overall, the results showed that the Fermentation process had a significant effect on Malathion residue (P<0. 05) but did not affect Diazinon residue. Also, Fermentation had a significant effect on the percentage of salt, pH and acidity (P<0. 05). At the end of the Fermentation process, no mold growth was observed, but the yeast grow was showed (CFU/g 1450), much lower than the number that could affect the quality of the product. Generally, the Fermentation process effectively reduced the amount of residual Pesticides, and the operations carried out in the production of pickled olives are more effective to reduce the amount of pesticide residues than the Fermentation process itself. It seems that the Fermentation ability to reduce of Pesticides depends on the type of Pesticides, the duration of Fermentation and other environmental conditions.

Cites

No record.

References

No record.

Cite

APA: Copy

KARAMI, M., Pashayi, s., & ESMAILI, R.. (2019). The evaluation of Malathion and Diazinon residues in pickled olive during preparation and production. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(87 ), 167-183. SID. https://sid.ir/paper/72578/en

Vancouver: Copy

KARAMI M., Pashayi s., ESMAILI R.. The evaluation of Malathion and Diazinon residues in pickled olive during preparation and production. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(87 ):167-183. Available from: https://sid.ir/paper/72578/en

IEEE: Copy

M. KARAMI, s. Pashayi, and R. ESMAILI, “The evaluation of Malathion and Diazinon residues in pickled olive during preparation and production,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 87 , pp. 167–183, 2019, [Online]. Available: https://sid.ir/paper/72578/en

Related Journal Papers