TY - JOUR T1 - The Effects of Spraying Pesticide and Current Keeping Procedures of Cucumber on Residual Concentration of Diazinon TT - بررسی تاثیر سمپاشی همراه با فرآیندهای نگهداری میوه خیار بر باقیمانده سم دیازینون JF - J-Mazand-Univ-Med-Sci JO - J-Mazand-Univ-Med-Sci VL - 20 IS - 78 UR - http://jmums.mazums.ac.ir/article-1-622-en.html Y1 - 2010 SP - 27 EP - 34 KW - Residual Diazinon KW - food keeping procedures KW - cucumber KW - Gas Çhromatography N2 - Background and purpose: Âccumulation of toxic agents in food, water, soil and air is an important concern of human health and environmental safety. Ïn this study, residual content of Diazinon at different days after spraying pesticide was measured and reducing factors were analyzed. Materials and methods: Ïn this study cultivated cucumbers were exposed to specific concentrations of Diazinon. The cucumbers were harvested and the concentrations of Diazinon residues were quantitatively analyzed for a period of 10 days. Âlso, some effective factors including water- and detergent-rinsing, peeling and refrigeration at 4°Ç, on Diazinon content in the cucumbers were studied. Following primary preparation, the concentrations of Diazinon were determined using Gas Çhromatography (GÇ)-ËÇD. Results: The results showed that residual concentrations of Diazinon in the samples decreased during the experimental period, based on half life and cleavage of pesticides in biological environment. Rinsing by drinking water, water and detergent, and peeling resulted in 19%, 35% and 46% decrease in Diazinon concentration, respectively. Âccording to the results, 2 and 10 days refrigeration caused a 6% and 69% reduction in Diazinon concentration. Çonclusion: The residual content of pesticides in vegetables and fruits can be reduced, by rinsing, refrigerating and peeling procedures. M3 ER -