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标题：Effectiveness of Different Washing Strategies on Pesticide Residue Removal: The First Comparative Study on Leafy Vegetables
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作者：So-Jin Yang ; Sujin Mun ; Hye Jin Kim 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2022
卷号：11
期号：18
DOI：10.3390/foods11182916
语种：English
出版社：MDPI Publishing
摘要：Leafy vegetables are used in various cuisines worldwide; however, as they cannot be peeled and their leaf surface area is large, the risk of retaining pesticide residues on these vegetables is relatively higher than on others. To our knowledge, this is the first comparative study to reveal the effect of removing pesticide residues from five artificially contaminated leafy vegetables (lettuce, perilla leaves, spinach, crown daisy, and ssamchoo ( Brassica lee ssp. namai)) using different removal methods. The percent reduction range for each method was 43.7–77.0%, and the reduction range for the five leafy vegetables was 40.6–67.4%. Lettuce had the highest reduction (67.4 ± 7.3%), whereas ssamchoo had the lowest reduction (40.6 ± 12.9%). Spinach and crown daisy showed no significant difference in their reductions. Based on reduction by method, running water (77.0 ± 18.0%) and boiling (59.5 ± 31.2%) led to the highest reduction, whereas detergent (43.7 ± 14.5%) led to the lowest reduction. The reductions of chlorfenapyr, diniconazole, indoxacarb, fludioxonil, pyraclostrobin, and lufenuron in the leafy vegetables were lower with blanching and boiling than with other methods ( p < 0.05). These results highlight the importance of thoroughly washing leafy vegetables to lower the intake of pesticide residues before cooking.
关键词：pesticide residue;leafy vegetable;ssamchoo;boiling;detergent