Abstract

Pesticides are chemicals frequently used in agriculture to obtain maximum yield and improve product quality. Thousands of active ingredients and formulations of different pesticides are commercially available. Besides their advantages, a major disadvantage of pesticides is their residues, even though strict maximum residue limits have been set for each pesticide and permitted agricultural commodity. Permanence of pesticide residues on agricultural products depends on several factors such as the properties of pesticide, formulation, and applied concentration. Light, temperature, plant morphology, and plant growth factors are also effective in determining permanence. Degradation effects of the processing treatments rely on the dissolution of pesticides in the surrounding atmosphere, hydrolysis, microbial degradation, oxidation, penetration, and photo-degradation. Various steps applied during food processing, such as washing with water or other aqueous solutions, peeling, chopping, pickling, heat treatments, and processes such as drying, canning, fruit juice and concentrate production, malt, beer and wine production, oil production, and storage have certain effects on the presence of pesticide residues as well. Only washing with water can remove pesticide residue up to 100%, depending on the location of residue, residence time on food, water solubility of residue, washing temperature, and agents used to increase effectiveness. Besides washing, skin removal or peeling is one of the most effective treatments for residue removal, especially on non-systemic pesticides. During cooking, residues might be evaporated or hydrolyzed. Effects of storage temperature on reduction are related to volatilization, penetration, metabolism of pesticide, moisture content, and microbial growth, if any. In refrigerated or frozen storage, residues are stable or degrade slowly. Drying may increase the residue content because of the concentration, but in sun-drying reduction may occur because of photo-degradation. Clarification and filtration may eliminate residues retained in suspended particles. The degradation product, however, may be more toxic than the initial compound in some cases.

抽象的

农药是农业上经常使用的化学物质，可获取最大的产量并改善产品质量。数以千计的活性成分和不同农药的制剂可商购获得。除它们的优点外，农药的主要缺点是残留物，即使对每种农药和允许的农产品设定了严格的最大残留限量。农药残留在农产品上的持久性取决于几个因素，例如农药的性质，制剂和施用浓度。光照，温度，植物形态和植物生长因子在确定持久性方面也很有效。加工处理的降解效果取决于农药在周围大气中的溶解，水解，微生物降解，氧化，渗透，和光降解。在食品加工过程中采用的各个步骤，例如用水或其他水溶液洗涤，去皮，切碎，酸洗，热处理以及干燥，罐头，果汁和浓缩汁生产，麦芽，啤酒和葡萄酒生产，油脂生产，和储存对农药残留的存在也有一定影响。只有用水洗涤才能清除高达100％的农药残留，具体取决于残留物的位置，在食品上的停留时间，残留物的水溶性，洗涤温度以及用于提高效力的试剂。除洗涤外，去除皮肤或脱皮是去除残留物最有效的方法之一，尤其是对非系统性农药而言。在烹饪过程中，残留物可能会蒸发或水解。储存温度对还原的影响与挥发，渗透，农药代谢，水分含量和微生物生长（如果有）有关。在冷藏或冷冻储存中，残留物稳定或降解缓慢。干燥可能会由于浓度而增加残留物含量，但在阳光干燥中可能会由于光降解而减少还原量。澄清和过滤可以消除残留在悬浮颗粒中的残留物。但是，在某些情况下，降解产物的毒性可能比初始化合物高。但是在阳光干燥的情况下，可能会由于光降解而减少还原量。澄清和过滤可以消除残留在悬浮颗粒中的残留物。但是，在某些情况下，降解产物的毒性可能比初始化合物高。但是在阳光干燥的情况下，可能会由于光降解而减少还原量。澄清和过滤可以消除残留在悬浮颗粒中的残留物。但是，在某些情况下，降解产物的毒性可能比初始化合物高。