논문 상세보기
pp.11-16
The removal of residual captan in carrot and kale by storage temperatures and the addition of condiments was investigated. The quantities of residual captan after sticking and drying of captan in carrot and kale were 0.958 and 26.12 ppm, respectively. During storage of 20 days at 15, 3 and -17℃, the levels of the residual captan in carrot decreased to 0.008 (removal rate: 99.2%), 0.228(76.2%) and 0.380 ppm (60.3%), and those in kale decreased to 1.21 (95.4%), 7.72 (70.5%) and 15.06 ppm (42.3%), respectively. The higher removal rate of residual captan was observed at the higher storage temperatures. When the condiments of soy sauce, green onion, garlic and vinegar added to the carrot which contaminated with the captan and then stored at 15℃ for 24hrs, the residual levels of captan decreased to 0.207 (removal rate: 78.4%), 0.196 (79.5%), 0.164 (82.8%) and 0.209 ppm (78.2%), respectively, showing the garlic was the most effective. However, the residual levels in kale were 2.27 (91.3%), 12.70 (51.4%), 16.42 (37.1%) and 13.70 ppm (47.5%), respectively under the same condition, indicating the soy sauce was the most effective. The removal rates of residual captan in carrot and kale were significantly higher with the addition of the condiments than those of the controls that without the condiments.
