%0 Journal Article
%T FATE OF ENDOSULFAN AND DELTAMETHRIN RESIDUES DURING TOMATO PASTE PRODUCTION
%A CIGDEM UYSAL-PALA
%A ARSAN BILISLI
%J Journal of Central European Agriculture
%D 2006
%I Journal of Central European Agriculture
%X 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.
%K pesticide residue
%K processing study
%K tomato
%U http://jcea.agr.hr/articles/385_FATE_OF_ENDOSULFAN_AND_DELTAMETHRIN_RESIDUES_DURING_TOMATO_PASTE_PRODUCTION_en.pdf