The effect of intensive chemical plant protection on the quality of spice paprika
作者： Mária Mörtl , Szandra Klátyik , Helga Molnár , Rita Tömösközi-Farkas , Nóra Adányi
DOI: 10.1016/J.JFCA.2017.12.033
关键词: Horticulture 、 Chlorpyrifos 、 Pesticide 、 Pesticide residue 、 Pirimicarb 、 Cypermethrin 、 Pepper 、 Residue (complex analysis) 、 Chemistry 、 Fungicide
摘要: Abstract The effects of pesticide treatments red pepper cultivation on spice paprika product quality were assessed in a modelling experiment using mixture three recommended insecticides (pirimicarb, chlorpyrifos and cypermethrin) fungicide (penconazole). An intensively cultivated field was treated 1–3 times with premixes at different dosages, the harvested processed sampled analysed for residues bioactive component content. Pesticide levels correlated well doses applied number treatments. Residue chlorpyrifos, cypermethrin penconazole ranged between 0.125–1.75, 0–0.339 0–0.763 μg/g, respectively, while pirimicarb found limit detection. affected content components: decreases carotenoids (up to 16%) tocopherols 13%) dosages Reductions level but no changes yellow pigments seen. residue showed similar trends throughout processing; only 2.8-fold 5.9-fold lower post-ripened raw fruit, correlating composition these matrices loss water during processing. These results stability
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