Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effect of Blanching Time on Changes in Vitamin and Mineral Contents in Leafy Vegetables Treated by Pesticides

데치는 시간에 따른 침투성 및 비침투성 농약 처리 엽채류의 비타민 및 무기질의 함량 변화

  • Chun Hye-Kyung (Rural Resources Development Institute, NAIST, RDA) ;
  • Ahn Taehyun (Rural Resources Development Institute, NAIST, RDA) ;
  • Hong Jeong-Jin (Rural Resources Development Institute, NAIST, RDA)
  • 전혜경 (농촌진흥청 농업과학기술원 농촌자원개발연구소) ;
  • 안태현 (농촌진흥청 농업과학기술원 농촌자원개발연구소) ;
  • 홍정진 (농촌진흥청 농업과학기술원 농촌자원개발연구소)
  • Published : 2005.02.01
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Abstract

The present study was conducted to investigate effect of blanching time on changes in vitamin and mineral contents in leafy vegetables treated by different pesticides. Vitamin A content of fresh leafy vegetables was high whorled mallow > chard > spinach in order and vitamin C content of those was high spinach > whorled mallow > chard in order. Vitamin A and C contents of leafy vegetables treated by non-systemic pesticide were higher than those of leafy vegetables treated by systemic pesticide. Changes in vitamin A and C contents of leafy vegetables treated by systemic pesticide and non-systemic pesticide showed a similar trend. Vitamin A content significantly increased, while vitamin C content significantly decreased by conventional blanching. Changes in mineral contents in leafy vegetables treated by systemic pesticide and non-systemic pesticide showed a similar trend. Upon conventional blanching, Mg in spinach, Mg and Ca in chard and whorled mallow slightly increased, while K in all leafy vegetables remarkably decreased, and Se in spinach slightly decreased and Se in other vegetables remarkably decreased. On the other hand, Na, P, Fe, Cu and Zn in all leafy vegetables slightly decreased or did not show any change.

Keywords

References

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