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《Journal of Anhui Agricultural University》 2006-02
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Reduction of four kinds of pesticide residues in vegetables

TANG Feng~1,DENG Da-peng~1,LIU Geng-feng~2,CAO Hai-qun~1,YUE Yong-de~3,HUA Ri-mao~1(1.School of Resources & Environment,Anhui Agricultural University,Hefei 230036; 2.Chinese Society of Forestry,Beijing 100091;3.International Center for Bamboo & Rattan,Beijing 100102)  
A reduction method of pesticide residues in vegetables was developed.To optimize the method-the residue reduction factors were measured under different treatments designed by orthogonal array.The results showed that removal ratios of chlorpyrifos,triadimefon,vinclozolin and chlorothalonil in cucumber were 26.61%~77.98%,8.10%~62.86%,75.26%~95.25% and 16.45%~79.45%,respectively.According to the average percentage of pesticide residues removed,the sequence of 4 factors was adjuvantsoakage timetime of ozone treatmentrinse times.After optimization,vegetables were treated for 20 min in tap water plus 2% vinegar with ozone,followed with soakage for 25 min,and then rinsed with tap water for 2 min.The results indicated that removal rates of chlorpyrifos,triadimefon,chlorothalonil and vinclozolin in 5 kinds of vegetables were 41.14%~75.71%,36.98%~67.08%,22.59%~88.72% and 29.86%~90.17%,respectively.
【Fund】: 国家自然科学基金项目(30370948)资助
【CateGory Index】: S481.8
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