Residue contents of DDVP (Dichlorvos) and diazinon applied on cucumbers grown in greenhouses and their reduction by duration of a pre-harvest interval and post-harvest culinary applications 敌敌畏（ddvp）和二嗪农（diazinon）在温室黄瓜上的残留量及其在采前和.pdf

Food Chemistry Food Chemistry 98 (2006) 127–135 /locate/foodchem Residue contents of DDVP (Dichlorvos) and diazinon applied on cucumbers grown in greenhouses and their reduction by duration of a pre-harvest interval and post-harvest culinary applications Mehmet F. Cengiz a, Muharrem Certel a,*, Huseyin Goc¸men b ¨ ¨ a Department of Food Engineering, Faculty of Agriculture, Akdeniz University, 07070 Antalya, Turkey b Department of Plant Protection, Faculty of Agriculture, Akdeniz University, 07070 Antalya, Turkey Received 14 March 2005; received in revised form 20 May 2005; accepted 20 May 2005 Abstract Controlled applications of DDVP (Dichlorvos) and diazinon were carried out on cucumbers grown in two different greenhouses at different times. The first group of samples was collected 4 h after the application and the second group was collected 4 days later, which was the mean cropping period applied in this region following maturation of the cucumber plant. Additionally, control sam- ples were collected before application. The effects of washing, peeling and predetermined storage periods, at 4 C for 3 and 6 days, on the reduction of residue levels in the plant tissues were investigated in the two groups. A gas chromatographic method, using acetone, dichlo