Triazole계 살균제의 양파 흡수이행 및 조리 형태별 소실 양상

Abstract

Abstract Uptake of the triazole fungicides, fluquinconazole and tetraconazole from shoot part of onion wasassessed by determining residual amounts of applied fungicides in edible and shoot parts of onion after thefoliar application. Combined product of fluquinconazole and tetraconazole (14:7, v/v) as a 21% activeingredient of suspended emulsion formulation was diluted at ratio of 500 and 200 times and sprayed on theshoot part of onion after sealing its root part with absorbent paper. At 10 days after the pesticide application,fluquinconazole residue in the shoot part was the greatest as 5.2 mg/kg at 200 times-dilution treatment, whiletetraconazole residue in this part was the smallest as 1.2 mg/kg at 500 times-dilution treatment. On the otherhand, the pesticide residues in edible parts of onion at all the treatments were less than limits of detection,0.01 mg/kg. However, fluquinconazole residues in the edible part of onion divided into three groups such as1st, 2nd, and 3rd layers were detected at concentrations of 0.04 or 0.24 mg/kg, and these results show thedifferent distribution of pesticides in onion depending on divided layers. In addition, chopped onions weresoaked in pesticide solutions prepared with dilution of 1,000 times, cooked using three food processing typessuch as boiling, stir frying, and pickling, and the pesticide residues in them were analyzed. The analyzedresults showed the largest pesticide dissipation in onion followed boiling process (76.9~92.6%).Key words Fluquinconazole, Food processing, Onion, Plant uptake, Tetraconazole