Study On The Control Of Pesticide Residues In Raw Materials And Processing Technology Of Canned Mushrooms

This paper established a control dose of pesticide for controlling pesticide residue from source of canned mushroom production(taking pesticide A as an example),and worked on the determination of three pesticide residues such as carbendazim,diethofencarb and prochloraz which in four mushroom production process of canned,salted,quick freezing and freeze drying,individually.Meanwhile,the key process and parameters of reducing the pesticide residues were discussed.Through further research on key processing steps of mushroom(washing and simmering)on the influence of three kinds of pesticide residues,in order to control pesticide residues in canned mushroom products.Field test results showed that pesticide A residue was positively correlated with the amount of application.When pesticide A was diluted 1000 times,and the application amount was between 0.1,0.4 and 0.8g/m2,the average pesticide A residues in the first surge mushroom were respectively 2.8,36.1,54.0ppb.With the increasing amount of pesticide A,the first surge mushroom yield increased firstly and then decreased,and the average yield was 3.794kg/m2 when the dosage was 0.2g/m2.When the dosage was more than 0.1 g/m2,the effect of bacteriostasis was obvious.It was suggested that the application amount of carbendazim in mushroom cultivation was 0.2g/m2(1000 times).The amount of three pesticide residues from high to low in turn were the product of canned,salted,quick freezing and freeze drying,and the range of relative residual rate of three pesticides was 3.4%?11.7%?11.5%?22.3%?61.5%?86.1%and 150.4%?152.3%respectively.Under the high dosage,the concentration of 3 pesticides in the process of canned food showed an overall downward trend.The carbendazim,diethofencarb and prochloraz were decreased by 42.7%,60.6%,48.5%during washing process,and the reduce range of three pesticides was 9.0%?15.8%during vacuum hydration process.During simmering and sterilization process,the reduce range of three pesticides was 8.3%?27.4%?6.6%?15.4%.Under the low dosage,the change trend of 3 pesticide residues in the processing of canned food was similar to that of high dose.The actual removal efficiency of carbendazim,diethofencarb and prochloraz was 24.0%%24.6%?32.5%during sterilization process.Different alkaline solution immersion methods for removal effect of three pesticides trend broadly consistent.The removal effect of three kinds of alkaline solution from high to low in turn was KOH?Na2CO3?KHCO3.The soaking process of alkali solution is suggested to be soaked in 1.5%Na2CO3 solution for 20 minutes.The ultrasonic cleaning for removal effect of three pesticides trend broadly consistent,and the best washing condition was processed for 10 minutes under 300W power.The concentration of 3 pesticides in the process of canned food showed an overall downward trend with the increase of simmering time.After simmering 14 minutes,the relative residual rate range of the 3 pesticides was 13.8%-33.0%.The general trend of the effect of pressurized simmering on 3 pesticides was similar.When the pressurized nitrogen was 0.05Mpa,the highest removal rate of carbendazim,diethofencarb and prochloraz was 82.2%.81.6%?85.2%.