title: Effects of processing on carbendazim residue in Pleurotus ostreatus.
abstract: Samples of Pleurotus ostreatus were exposed to fungicide carbendazim to study the effect of processing on the residues. In most cases, processing operations led to a significant decrease in residue levels in the finished products, particularly through washing, drying, and cooking processes. The results indicated that rinsing under running tap water led to more than 70.30% loss in carbendazim residues. When dried under sunlight could remove more than 70.30% residues. There was a 63.90-97.14% reduction after steaming, with processing time extending, the removal rates increased especially for lower initial residue level samples. The residue was almost completely removed by frying combined with microwave heating. Furthermore, boiling the mushrooms reduced the residue in the mushroom and no carbendazim residues were determined in the broth.
authors.affiliation: International Center for Bamboo and Rattan Beijing 100102 China.
authors.forename: Erdong
authors.initials: E
authors.lastname: Xia
authors.affiliation: International Center for Bamboo and Rattan Beijing 100102 China.
authors.forename: Wuqun
authors.initials: W
authors.lastname: Tao
authors.affiliation: International Center for Bamboo and Rattan Beijing 100102 China.
authors.forename: Xi
authors.initials: X
authors.lastname: Yao
authors.affiliation: International Center for Bamboo and Rattan Beijing 100102 China.
authors.forename: Jin
authors.initials: J
authors.lastname: Wang
authors.affiliation: International Center for Bamboo and Rattan Beijing 100102 China.
authors.forename: Feng
authors.initials: F
authors.lastname: Tang
keywords: Carbendazim; Pleurotus ostreatus; dissipation; pesticide residue; processing