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http://dx.doi.org/10.7585/kjps.2014.18.4.221

Change of Pesticide Residues In Field-sprayed Young Chinese Cabbages and Young Radishes During Kimchi Preparation and Storage in Kimchi Fridge  

Kwon, Hyeyoung (Department of Agro-food Safety, National Academy of Agricultural Science, Rural Development Administration)
Son, Kyung-Ae (Department of Agro-food Safety, National Academy of Agricultural Science, Rural Development Administration)
Kim, Taek-Kyum (Department of Agro-food Safety, National Academy of Agricultural Science, Rural Development Administration)
Hong, Su-Myeong (Department of Agro-food Safety, National Academy of Agricultural Science, Rural Development Administration)
Cho, Nam-Jun (Department of Agro-food Safety, National Academy of Agricultural Science, Rural Development Administration)
Publication Information
The Korean Journal of Pesticide Science / v.18, no.4, 2014 , pp. 221-227 More about this Journal
Abstract
This study was investigated the change of pesticide residues in young Chinese cabbages and young radishes sprayed with pesticides (young Chinese cabbage: diazinon EC, dimethomorph WP and imidacloprid WP, young radish: diazinon EC, imidacloprid WP and procymidone WP) during Kimchi preparation and storage in Kimchi fridge ($1.8^{\circ}C$) for 67 days. Pesticide residues in young Chinese cabbages were removed by up to 31~52% through brining and washing, 57~74% through seasoning with ingredients, 61~76% through 14 hours storage at room temperature, and 70~82% through storage in Kimchi fridge. Pesticide residues in young radishes were removed by up to 57~85% through seasoning with ingredients, 59~86% through 17 hours storage at room temperature, and 74~91% through storage in Kimchi fridge. It means that brining and washing process was more efficient than fermentation process.
Keywords
Pesticide residue; Young Chinese cabbage; Young radish; Kimchi; Reduction;
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Times Cited By KSCI : 12  (Citation Analysis)
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