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255925

TECHNOLOGICAL AND MICROBIAL STUDIES ON SOME OXAMYL TREATED VEGETABLE CROPS

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Last updated: 04 Jan 2025

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Abstract

This study was directed to investigate the impact of some technological
processes on residue levels of Oxamyl and microbial counts in fresh and preserved
kidney bean. squash and tomato fruits. Gas chromatography with electron capture
detector (ECO) was used to determine Oxamyl residues on treated vegetable Cl'QpS
grown under plastic tunnels at zero time. 7 and 15 days of the application. The
influences of technological processes on microbial counts of untreated and treated
fresh and preserved vegetables were studied as well. Results revealed that washing
of treated vegetables eliminated 23-42% at zero time, 41·54% after 7 days and
reached to 63% of Oxamyl residues after 15 days of application to be within the
established Maximum Residue Limits (MRL) of Oxamyl. Blanching, freezing and
canning of treated washed vegetables occurred reductions ranged from 37% to 64%
in residue levels to be lower than MRL of Oxamyl. Storage of preserved products
minimized the remained residues to be mere traces in comparison with MRL of
Oxamyl. The obtained data indicated that microbial counts of untreated and treated
vegetable crops were significantly affected after washing. blanching, freezing.
canning and after the experimental storage period of preserved products.

DOI

10.21608/jfds.2002.255925

Authors

First Name

Badiaa

Last Name

Bessar,

MiddleName

A.

Affiliation

Food Sci. and Technol. Dept., Fac. Agrfc., Kafr EI-Shelkh, Tanta Unlv., Egypt.

Email

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City

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Orcid

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First Name

A.

Last Name

EI-Bagoury

MiddleName

A.

Affiliation

Home Econ. Dept., Fac. Specific Education, Tanta, Tant. Unlv., Egypt.

Email

-

City

-

Orcid

-

First Name

S.

Last Name

Shalaby

MiddleName

A.

Affiliation

Home Econ. Dept., Fac. Specific Education, Tanta, Tant. Unlv., Egypt.

Email

-

City

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Orcid

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Volume

27

Article Issue

7

Related Issue

36316

Issue Date

2002-07-01

Receive Date

2002-06-25

Publish Date

2002-07-01

Page Start

4,813

Page End

4,822

Print ISSN

2090-3650

Online ISSN

2090-3731

Article File

JFDS_Volume 27_Issue 7_Pages 4813-4822.pdf

PDF . 1.4MB

Link

https://jfds.journals.ekb.eg/article_255925.html

Detail API

https://jfds.journals.ekb.eg/service?article_code=255925

Order

6

Type

Original Article

Type Code

886

Publication Type

Journal

Publication Title

Journal of Food and Dairy Sciences

Publication Link

https://jfds.journals.ekb.eg/

MainTitle

TECHNOLOGICAL AND MICROBIAL STUDIES ON SOME OXAMYL TREATED VEGETABLE CROPS

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Article

Created At

22 Jan 2023