건조에 따른 채소중 잔류농약의 경시변화 = Residual Patterns of Pesticides on Vegetables During Drying Process

다국어 초록 (Multilingual Abstract)

The purpose of this study is to examine changes in the residues of procymidone and diazinon inChwinamul, pepper leaves, and young radish according to drying method. When the three vegetables were dried atroom with air stream, the residues of procymidone and diazinon increased, but after being adjusted to reflect thedecrease in water content of the vegetables, the residues declined by 10 to 83 percent. When they were dried in a oven,content, the residues decreased by 4 to 71 percent. According to the results, the residues of the pesticides mostlydecreased after being adjusted to reflect the drop in the water content of the dried vegetables. Therefore, when judgingdried agricultural products not only the decreased water content of dried vegetables but also other factors that affectpesticide residues during the drying process should be considered. This raises the need for additional research on suchfactors.

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