Kh. Talebi,
Volume 5, Issue 4 (1-2002)
Abstract
In this research, the presence of metalaxyl residues was studied in field-grown cucumber. Two different formulations of metalaxyl were used in the experiments. In the first experiment, cucumber plants were sprayed once and repeatedly by Ridomil-MZ 72 WP at 2.5 g/litre. In the second experiment, single and double applications of metalaxyl granule 5G were carried out at 5 g/m2. Leaves and fruits were sampled at different times after each treatment and analyzed for metalaxyl residues by HPLC.
In leaf samples from single sprayed plots, metalaxyl residues declined rapidly following the treatment and more than 50% of the residues disappeared in the first two days, whereas in the leaf from single granule-applied plants, the residues increased during the first three weeks and then declined. Metalaxyl residues in cucumber sampled from single sprayed-plots were at a high level during the first three days after the spray and declined below the MRL (0.5 mg/kg) on the 7th day. In granule-applied plots, the residues increased during the first 7 days and the level below the limit was recorded 20 days after application. Residual values for plants sprayed with suspension showed a faster dissipation rate than granulated treatment. Metalaxyl recovered after three times of spraying and two times of granular application did not show any toxic accumulation of residues in fruit.
M. Shahedi, Sh. Dokhani, Gh. Kabir, N. Zamindar,
Volume 10, Issue 1 (4-2006)
Abstract
For production of fabricated potato chips, two potato- cultivars namely, Agria and Marfona, were obtained from Daran region of Isfahan Province and stored in cool storage at a proper and constant conditions ( T = 9°C and RH=85% ) . Specific gravity, dry matter and reducing sugars were determined at the time. Potato granule was prepared from both the cultivars by the Add-back procedure. To prepare a sheetable dough, potato granule, corn flour, emulsifier, shortening, water, starch, salt and wheat flour were used. After formulation of a non- adhesive dough, it was sheeted to thickness of mm and formed into slices of 3 cm diameter. These slices were processed by baking, vacuum drying, deep frying and combination of pre-drying and deep frying methods. To select the sample with the best texture a multiple comparison taste panel was held .The best method was baking at 125 for 30 minutes. To improve flavor and acceptability of selected chips, different seasonings (garlic powder, pepper, thyme, lactic acid, onion powder, salt, sugar) were used in chips formula and were compared by multiple comparison and triangle tests. Panelists selected treatments containing salt, pepper and garlic powder as the best formulatins.
