English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

This study was conducted to investigate residue levels of chlorantraniliprole and ethaboxam in innerpart and outer leaves of a head-type Korean cabbage. Further, reduction of residues was measured after waterwashing, blanching and heat-cooking of the outer leaves. For chlorantraniliprole, residues in inner part and outerleaves were <0.01 mg/kg and 0.0757 mg/kg, respectively, in case of three-time spraying 30 days before harvest and<0.01 mg/kg and 1.19 mg/kg, respectively, in case of four-time spraying 10 days before harvest; for ethaboxam,<0.05 mg/kg and 0.216 mg/kg, respectively and <0.05 mg/kg and 1.18 mg/kg, respectively. Chlorantraniliprole andethaboxam were not detected in inner part of the head-type Korean cabbage. Residue levels in outer leaves werevery high as 10-100 fold as those in inner part of the cabbage. Therefore, there is no concern for safety of pesticideresidues on kimchi prepared with the inner part of a head-type Korean cabbage. In addition, it needs to be notedthat outer leaves should be carefully removed at harvest of the cabbage. Outer leaves water washed and blanchedare called as Woogeogi, which is consumed after heat-cooking. In Woogeogi , residue concentrations of twocompounds reduced to less than 10%, and further less than 5% by heat-cooking. This indicates that considerableamount of the test pesticide residues in outer leaves of a head-type Korean cabbage removed through waterwashing, blanching and heat-cooking.Key words Korean cabbage (head-type), chlorantraniliprole, ethaboxam, pesticide, processing factor

nong'yag gwahag hoeji/nong-yak gwahak hoeji

Residue Levels of Chlorantraniliprole and Ethaboxam in Different Parts of a Head-type Korean Cabbage and Reduction of Residues in Outer Leaves by Water Washing and Heat-treatment