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재배환경, 품종 및 가공 방법에 따른 고추와 고춧잎 중 농약의 잔류 특성
이희동(Hee-Dong Lee),유오종(Oh-Jong You),임양빈(Yang Bin Ihm),권혜영(Hye-Young Kwon),진용덕(Yong-Duk Jin),김진배(Jin-Bae Kim),김윤한(Yun-Han Kim),박승순(Seung-Soon Park),오경석(Kyeong-Seok Oh),고성림(Sung-Lim Ko),김태화(Tae-Hwa Kim) 한국농약과학회 2006 농약과학회지 Vol.10 No.2
Chlorothalonil and imidacloprid sprayed onto the green peppers were degraded more faster at outdoor than in greenhouse. These results were affected by dew and photodegradation, considering no rain during the experimental period. Chlorothalonil, esfenvalerate and imidacloprid in green pepper, green twist pepper and sweet pepper did not show any residual pattern, because green peppers are one of the continuous harvesting crops and pesticides could not be sprayed homogeneously on them. When green peppers were pickled with soy sauce and green twist peppers were fried with vegetable oil, the amounts of pesticides such as alpha-cypermethrin, bifenthrin, chlorfenapyr, esfenvalerate and imidacloprid were diminished to the levels of about 30~71 and 20~41%, respectively. Esfenvalerate and imidacloprid could not be detected in 2 month-old hot pepper paste. The removal rates of pesticide residues in leaves of green peppers were about 22~37% by washing, about 74~95% by parboiling, and about 17~55% by drying after parboiling.