The Variation of Pesticide Residues in the Processing of Mango Juice

Abstract

In order to study the effect of different processing methods on pesticide residues in the mango juice. Different processing, namely, washing, peeling, beating, sterilization and cooling were treated to clarify the changes of pesticides (prochloraz, carbendazim, thiophanate-methyl and its metabolite 2-amino benzimidazole) in mango juice. The results showed that the processing factors were less than 1 in mango juice processing. Clean and peel plays an important role in mango juice. It can remove the vast majority of pesticides basically. The change trend of four kinds of pesticides is similar in the process of beating, sterilization and cooling, showing the tendency of decrease firstly and then increase again, so pesticide were degraded and transformed partially in this process.