The effect of processing on degradation of pesticides sprayed on Perlette and Black grapes

Nadeem M., . and Randhawa M. A., . and Butt M. S., . and Asgher M., . The effect of processing on degradation of pesticides sprayed on Perlette and Black grapes. pp. 1871-1880. ISSN 0116-6514

Grapes owing to natural delicacy and good nutritional profile are consumed around the globe. Farmers apply various pesticides to combat danger of pest attack which in turn may endanger the health of consumers. In the present work pesticides were sprayed on mature grapes (Perlette and Black varieties) and after 24 h these grapes were processed into various products in order to investigate the impact of different processings on pesticide residues. Five grape products (juice jam nectar squash raisins) were developed each using two processing methods; processing-1 (P1) and processing-2 (P2). The products depicted residue trends as follows i.e. juice nectar raisin jam squash with overall means of 4.38 0.70 4.88 0.70 5.47 0.72 5.81 0.72 6.48 0.75 mg kg- in Perlette variety; and 4.09 0.67 4.54 0.66 5.03 0.67 5.26 0.67 5.90 0.69 mg kg- in Black variety. Before processing raw produce had residues corresponded to recommended dose (RD) double dose (DD) and triple dose (TD) of 4.89 0.92 8.31 1.52 and 13.05 2.47 mg kg- respectively. Juice showed residues corresponding to P1 and P2 with values of 1.021 0.182 and 0.84 0.15 mg kg- respectively at RD. Nectar had 1.42 0.252 and 1.06 0.19 mg kg- residues at foresaid processing relevant to RD. Jam had 2.07 0.38 and 1.55 0.27 mg kg-1 residues while squash had 2.43 0.42 and 2.20 0.39 mg kg- residues respectively at RD. Raisins had 1.96 0.35 and 1.28 0.23 mg kg- residues at two processings at RD respectively. Similar dissipation trend was also revealed by DD and TD at both processing levels which were different for each product.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(06)%202019/23%20-...

Abstract

Grapes owing to natural delicacy and good nutritional profile are consumed around the globe. Farmers apply various pesticides to combat danger of pest attack which in turn may endanger the health of consumers. In the present work pesticides were sprayed on mature grapes (Perlette and Black varieties) and after 24 h these grapes were processed into various products in order to investigate the impact of different processings on pesticide residues. Five grape products (juice jam nectar squash raisins) were developed each using two processing methods; processing-1 (P1) and processing-2 (P2). The products depicted residue trends as follows i.e. juice nectar raisin jam squash with overall means of 4.38 0.70 4.88 0.70 5.47 0.72 5.81 0.72 6.48 0.75 mg kg- in Perlette variety; and 4.09 0.67 4.54 0.66 5.03 0.67 5.26 0.67 5.90 0.69 mg kg- in Black variety. Before processing raw produce had residues corresponded to recommended dose (RD) double dose (DD) and triple dose (TD) of 4.89 0.92 8.31 1.52 and 13.05 2.47 mg kg- respectively. Juice showed residues corresponding to P1 and P2 with values of 1.021 0.182 and 0.84 0.15 mg kg- respectively at RD. Nectar had 1.42 0.252 and 1.06 0.19 mg kg- residues at foresaid processing relevant to RD. Jam had 2.07 0.38 and 1.55 0.27 mg kg-1 residues while squash had 2.43 0.42 and 2.20 0.39 mg kg- residues respectively at RD. Raisins had 1.96 0.35 and 1.28 0.23 mg kg- residues at two processings at RD respectively. Similar dissipation trend was also revealed by DD and TD at both processing levels which were different for each product.

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Item Type:	Article
AGROVOC Term:	Grapes
AGROVOC Term:	Cultivars
AGROVOC Term:	Food processing
AGROVOC Term:	Pesticide application
AGROVOC Term:	Grape juice
AGROVOC Term:	Jams
AGROVOC Term:	Nectar
AGROVOC Term:	Squashes
AGROVOC Term:	Raisins
AGROVOC Term:	Pesticide actions
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8768

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