ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Residue levels of chlorpropham in individual tubers and composite samples of postharvest-treated potatoes.

Lentza-Rizos, C.; Balokas, A.;

Journal of Agricultural and Food Chemistry Year: 2001 Vol: 49 Issue: 2 Pages: 710-714 Ref: 13 ref.

2000

บทคัดย่อ

Chlorpropham, a herbicide and sprout suppressant, is used on stored potatoes to prolong the storage period without deterioration of produce quality. Data for residue concentrations on an individual tuber basis are required by WHO for the estimation of the variability factor. In this study, the levels of chlorpropham (NEO-STOP) in individual tubers and in composite samples were determined. The distribution of chlorpropham between the peel and the tuber flesh was examined, and the fate during the cooking process (washing, boiling and frying) was studied. The concentrations in individual tubers ranged between 1.8 and 7.6 mg/kg 10 d postapplication (mean 3.8 mg/kg, RSD 39%), between 0.7 and 4.0 mg/kg 28 d postapplication (mean 2.9 mg/kg, RSD 28%) and between 0.8 and 3.8 mg/kg 65 d postapplication (mean 2.2 mg/kg, RSD 48%). The calculated residues in composite samples 10 d postapplication ranged between 4.3 and 6.1 mg/kg (mean 4.9 mg/kg, RSD 20%). Those in samples taken 28 d postapplication ranged be

tween 3.1 and 4.2 mg/kg (mean 3.8 mg/kg, RSD 15%). The concentrations determined in composite samples of whole tubers 65 d postapplication ranged between 2.6 and 3.2 (mean 2.9 mg/kg, RSD 11%). Peeling removed 91-98% of the total residue; washing reduced residues by 33-47%. Detectable residues were found in boiled potatoes and the boiling water, and in french fries and the frying oil. Monitoring data on commercial prefried frozen french fries are reported.