Fungicide residues in strawberry processing

被引：15

作者：

Will, F

Krüger, E

机构：

[1] Res Inst Geisenheim, Dept Wine Anal & Beverage Res, D-65358 Geisenheim, Germany

[2] Res Inst Geisenheim, Dept Fruit Growing, D-65358 Geisenheim, Germany

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1999年 / 47卷 / 03期

关键词：

residues; fungicides; strawberry; juice; wine; jam;

D O I：

10.1021/jf980830k

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The fate of three fungicides (dichlofluanid, procymidone, and iprodione) applied under field conditions was studied during strawberry processing to juice, wine, and jam. An untreated control was compared to raw material treated with fungicides according to recommended doses and to a sample with 6-fold higher application rates. The highest residue values mere found in the pomace after pressing. Residue values in readily produced juices and fruit wines were very low and did not-exceed legally required maximum residue levels. Generally, processing steps such as pressing and clarification diminished fungicide residues from 50 to 100%. If the whole fruit is processed, as in fruit preparations or jam, the residue levels remain higher due to missing processing steps.

引用

页码：858 / 861

页数：4