FATE OF ENDOSULFAN AND DELTAMETHRIN RESIDUES DURING TOMATO PASTE PRODUCTION

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dc.contributor.authorUysal Pala, Çiğdem
dc.contributor.authorBilişli, Arslan
dc.date.accessioned2025-01-27T21:23:35Z
dc.date.available2025-01-27T21:23:35Z
dc.date.issued2006
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn this study, the effects of tomato paste processing steps on pesticides with active ingredient endosulfan and deltamethrin were investigated in Biga/Canakkale. Residue data were obtained by analyzing samples taken during harvesting, taken after washing and chopping, taken after pulping (pulp and pomace) and taken from the tomato paste with GC-ECD. In the process of making tomato paste, washing decreased endosulfan and deltamethrin, 30.62% and 47.58%, respectively. Pre-heating, pulping, evaporation and half-pasteurization increased deltamethrin 2.33% while decreasing endosulfan 66.5% after washing. The whole process decreased endosulfan and deltamethrin, 76.8% and 46.3%, respectively. The residues were mostly collected in pomace.
dc.description.sponsorshipMinistry of Agriculture Food Control Laboratory; Demko Corporation
dc.description.sponsorshipI would like to thank the Ministry of Agriculture Food Control Laboratory and Demko Corporation for their support.
dc.identifier.endpage347
dc.identifier.issn1332-9049
dc.identifier.issue2
dc.identifier.startpage343
dc.identifier.urihttps://hdl.handle.net/20.500.12428/29205
dc.identifier.volume7
dc.identifier.wosWOS:000409696100015
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherUniv Zagreb, Fac Agriculture
dc.relation.ispartofJournal of Central European Agriculture
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectpesticide residue
dc.subjectprocessing study
dc.subjecttomato
dc.titleFATE OF ENDOSULFAN AND DELTAMETHRIN RESIDUES DURING TOMATO PASTE PRODUCTION
dc.typeArticle

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