FATE OF ENDOSULFAN AND DELTAMETHRIN RESIDUES DURING TOMATO PASTE PRODUCTION

2006, 7 (2)   p. 343-348

CIGDEM UYSAL-PALA, ARSAN BILISLI

Abstract

In 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.

Keywords

pesticide residue, processing study, tomato

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