在葉菜類上農藥殘留減量方法的評估

Evaluation on the Methods of Pesticide Residue Reduction for Leafy Vegetables

張春貴(Chun-Kuei Chang) ； 謝建元(Chien-Yan Hsieh) ； 許秀夫(Shiow-Fu Cheu)

《臺灣農業化學與食品科學》 43卷1期 (2005/02) Pp. 46-55

https://doi.org/10.6578/TJACFS.2005.007

摘要

In this study, eleven methods of pesticide residue reduction were evaluated for three leafy vegetables applied with five pesticides including two organophosphates, two 3'5'-dichloroanilide fungicide, and one carbamate. The three replicates experimental data were subjected to the static software of SPSS using multi-way ANOVA. Significant differences between means were determined by Duncan's multiple range tests with α=0.05. With the analysis by two-way ANOVA, the residual pesticide on water convolvulus and amarants was higher than that on cabbage. The higher residual pesticide on water convolvulus was determined as organophosphate and carbamate, and higher concentration of organochlorine was found on amarants. In this study, the highest amount of residue of pesticide on leafy vegetables was chlorpyrifos, and the second was methomyl and procymidone, then acephate, and the lowest was iprodione. The data of the residue of pesticide after pesticide reduction analyzed by three-way ANOVA showed that the different methods had significant differences. In this study, the best effect of pesticide reduction was methomyl, but chlorpyrifos had the worst effect of pesticide reduction. Among leafy vegetables, amarants had the best effect of pesticide reduction, water convlvulus the second, and cabbage the worst. Comparing the pesticide reducing methods, boiling water treatment had the best effect of reduction, ozone treatment the second, soy powder soaking the third, flour soaking the fourth, sun light exposure the fifth, and UV light exposure the last. With boiling water treatment, the effect of pesticide reduction was better when the treatment time was increased. However, covering the pan or not did not have significant influence on pesticide reduction. According to the result of this study, the leafy vegetables for salad were recommended by applying ozone treatment and it would reduce almost 50% of pesticides.

關鍵字

葉菜類 ； 農藥減量 ； 有機磷劑 ； 胺基甲酸鹽類

並列摘要

In this study, eleven methods of pesticide residue reduction were evaluated for three leafy vegetables applied with five pesticides including two organophosphates, two 3'5'-dichloroanilide fungicide, and one carbamate. The three replicates experimental data were subjected to the static software of SPSS using multi-way ANOVA. Significant differences between means were determined by Duncan's multiple range tests with α=0.05. With the analysis by two-way ANOVA, the residual pesticide on water convolvulus and amarants was higher than that on cabbage. The higher residual pesticide on water convolvulus was determined as organophosphate and carbamate, and higher concentration of organochlorine was found on amarants. In this study, the highest amount of residue of pesticide on leafy vegetables was chlorpyrifos, and the second was methomyl and procymidone, then acephate, and the lowest was iprodione. The data of the residue of pesticide after pesticide reduction analyzed by three-way ANOVA showed that the different methods had significant differences. In this study, the best effect of pesticide reduction was methomyl, but chlorpyrifos had the worst effect of pesticide reduction. Among leafy vegetables, amarants had the best effect of pesticide reduction, water convlvulus the second, and cabbage the worst. Comparing the pesticide reducing methods, boiling water treatment had the best effect of reduction, ozone treatment the second, soy powder soaking the third, flour soaking the fourth, sun light exposure the fifth, and UV light exposure the last. With boiling water treatment, the effect of pesticide reduction was better when the treatment time was increased. However, covering the pan or not did not have significant influence on pesticide reduction. According to the result of this study, the leafy vegetables for salad were recommended by applying ozone treatment and it would reduce almost 50% of pesticides.

並列關鍵字

Leafy vegetables ； Pesticide reduction ； Organophosphates ； Carbamates