Effect of processing on carbendazim residue in canned citrus

doi:10.3969/j.issn.1004-1524.2018.09.22

›› 2018, Vol. 30 ›› Issue (9): 1599-1603.DOI: 10.3969/j.issn.1004-1524.2018.09.22

• Food Science • Previous Articles Next Articles

Effect of processing on carbendazim residue in canned citrus

FANG Qi¹, ZHANG Jun^{1, 2, *}, ZHOU Jinyun²

1. College of Chemistry and Life Sciences, Zhejiang Normal University, Jinhua 321004, China;
2. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2017-10-31 Online:2018-09-25 Published:2018-10-15
Contact: 张俊,E-mail: hunterzju@163.com
Supported by:
国家现代农业(柑橘)产业技术体系(CARS-26-07B)

Abstract

Abstract: In the present study, the effects of different processing conditions on carbendazim residue in canned citrus during prenatal, middle and postpartum phase were studied. It was shown that the residual amount of carbendazim in citrus was increased first and then decreased with the prolonged storage time. During the production, acid process or alkali treatment showed the best carbendazim removal effect. After process, carbendazim residue in the canned citrus remained stable. It was concluded that the canning process could effectively remove carbendazim from citrus flesh, and the removal rate of carbendazim residue could be enhanced by increasing the amount of acid, alkali and washing water during production.

Key words: food processing, pesticide residue, food safety

CLC Number:

FANG Qi, ZHANG Jun, ZHOU Jinyun. Effect of processing on carbendazim residue in canned citrus[J]. , 2018, 30(9): 1599-1603.

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Effect of processing on carbendazim residue in canned citrus

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