Wpływ pestycydów i ich mieszanin na jakość świeżych, kwaszonych i konserwowych ogórków [Effect of pesticide mixture on value of fresh, fermented and pickles cucumbers]

Krystyna Elkner, Jerzy Szwejda

Abstract


In years 1998–1999 effects of fungicides (azoxystrobin and copper hydroxide), insecticides (etafenproks and pirimicarb) and their mixtures on chemical composition and organoleptic quality of fresh, fermented and pickled cucumbers were studied. To analyses fruits were taken after 7 and 12 days from treatment. Fresh cucumber fruits after 7 days from treatment with investigated pesticides contained less carbohydrates and ascorbic acids and higher level of nitrates in compare to untreated fruits (control). After 12 days from treatment the differences between treated and untreated fruits dissapeared. Cucumber fruits harvested 7 and 12 days after treatment were processed separately. Quality evaluation of fermented and pickled cucumbers was carried out 4 months after processing. In most of cucumber fruits (7 days after treatment with pesticides) treated with pesticides empty cavities were found, and not in control (untreated). Number of cavities was highest in fresh and pickled cucumbers treated with mixture of fungicide and insecticide. In case of fermented cucumbers highest number of empty cavities occurred in fruits treated with fungicide azoxystrobin. Cucumber fruits taken to fermentation process 7 days after day of treatment had darker green colour, lowered haIdness, and larger empty cavities than untreated fruits. In fruits harvested 12 days after pesticides application such differencess were not observed.

Keywords


cucumber fruit; fungicides; insecticides; processed cucumbers; quality

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