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Gender Participation Role in Food Production, Processing and Utilization at Konso Zone, Southern Ethiopia

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u00a0Halabo Hazo, Admasu Yirgalem, Mengistu Tumayro, Abebe Fikadu,

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Staple food of Konso is Sorghum and it is said as ancient crop in the area. It has drought-resistant characteristics that makes basic food source for people. It is consumed in different form of dishes like cheqa, kurkufa, genfo and qita. Food security is an important issue in communities, as the area experiences high food shortages from April to August every production year. Labor division in area is considered egalitarian. Both genders often work together in the fields, but the main labor burden falls on women. To determine labor burdens as well as record perspectives from each gender, this research utilized qualitative data collection methods. Gender-segregated focus group discussions held to feel free to share their perspectives on gendered culture in area, without pressure from others. Data were analyzed using pairwise ranking, proportional pilling and direct matrix ranking. Results indicated that in addition to household chores, working on the farm was the responsibility of the Konso women. Women played key roles, completed major field management and food production activities. Results indicated that social and cultural biases limited access to control over resources for women in femaleheaded household (FHH). These cultural biases prevented women from participating in community decision-making. The result of this research concluded that an improved sorghum value chain is necessary for community, with nutrition education about foods provided to households in the district. Konso farmer’s particularly females should receive training in agronomic practices and extension experts should ensure trainings and extension services are gender-sensitive and inclusive to women.

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Volume :u00a0u00a010 | Issue :u00a0u00a02 | Received :u00a0u00a0April 29, 2021 | Accepted :u00a0u00a0May 22, 2021 | Published :u00a0u00a0June 24, 2021n[if 424 equals=”Regular Issue”][This article belongs to Research & Reviews : Journal of Food Science & Technology(rrjofst)] [/if 424][if 424 equals=”Special Issue”][This article belongs to Special Issue Gender Participation Role in Food Production, Processing and Utilization at Konso Zone, Southern Ethiopia under section in Research & Reviews : Journal of Food Science & Technology(rrjofst)] [/if 424]
Keywords Food production, food processing, food utilization, gender role, Konso zone

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References

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1. Engels JMM, Goettsch E. Konso Agriculture and Its Plant Genetic Resources in J.M.M. Engles, J.G. Hawkes & M. Worede (Eds.), Plant Genetic Resources of Ethiopia. (pp. 169–186). Cambridge, UK: Cambridge University Press, 1991.
2. Oda O. A Grammar of Konso. The Netherlands, Utrecht: University of Leiden, 2013.
3. Bill and Melinda Gates Foundation. Multi crop value chain phase II: Ethiopia sorghum. Oakland, CA: Context Network, 2014.
4. Ogato GS, Boon EK, Subramani J. Gender Roles in Crop Production and Management Practices: Case Study of Three Rural Communities in Ambo District, Ethiopia. J Hum Ecol. 2009; 27(1): 1–20. doi:10.1080/09709274.2009.11906186.
5. Wortmann Charles, Mamo Martha, Mburu, Christopher, Letayo Elias, Birru Girma Abebe, Kaizzi Kayuki, Chisi Medson, Mativavarira Munyaradzi, Xerinda Soares, Ndacyayisenga Theophile. Atlas of sorghum production in eastern and southern Africa. INTSORMIL, CRSP, University of Nebraska-Lincoln, 2009.
6. Wedekind K. (ed.). Sociolinguistic Survey Report of the Languages of Gawwada (Dullay), Diraasha (Gidole), Muusiye (Bussa) Areas. SIL International. 2002. [www.sil.org/silesr/2002/SILESR2002-065.pdf]
7. Weedman, Katherine. Gender and Stone Tools: An Ethnographic Study of the Konso and Gamo Hideworkers of Southern Ethiopia in L. Frink & K. Weedmen (Eds.), Gender and Hide Production, (pp. 175-195). Lanham, MD: AltaMira Press, 2005.
8. Watson E. Making a Living in the Postsocialist Periphery: Struggles between farmers and traders in Konso, Ethiopia. Africa, 2006; 76(1): 70–87. doi:10.3366/afr.2006.0006.

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[if 424 not_equal=”Regular Issue”] Regular Issue[/if 424] Open Access Article

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Research & Reviews : Journal of Food Science & Technology

ISSN: 2278-2249

Editors Overview

rrjofst maintains an Editorial Board of practicing researchers from around the world, to ensure manuscripts are handled by editors who are experts in the field of study.

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    By  [foreach 286]n

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    Halabo Hazo, Admasu Yirgalem, Mengistu Tumayro, Abebe Fikadu

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  1. Lecturer, Lecturer, Lecturer, Lecturer,Arba Minch University, Arba Minch University, Arba Minch University, Arba Minch University,,Ethiopia, Ethiopia, Ethiopia, Ethiopia

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Abstract

nStaple food of Konso is Sorghum and it is said as ancient crop in the area. It has drought-resistant characteristics that makes basic food source for people. It is consumed in different form of dishes like cheqa, kurkufa, genfo and qita. Food security is an important issue in communities, as the area experiences high food shortages from April to August every production year. Labor division in area is considered egalitarian. Both genders often work together in the fields, but the main labor burden falls on women. To determine labor burdens as well as record perspectives from each gender, this research utilized qualitative data collection methods. Gender-segregated focus group discussions held to feel free to share their perspectives on gendered culture in area, without pressure from others. Data were analyzed using pairwise ranking, proportional pilling and direct matrix ranking. Results indicated that in addition to household chores, working on the farm was the responsibility of the Konso women. Women played key roles, completed major field management and food production activities. Results indicated that social and cultural biases limited access to control over resources for women in femaleheaded household (FHH). These cultural biases prevented women from participating in community decision-making. The result of this research concluded that an improved sorghum value chain is necessary for community, with nutrition education about foods provided to households in the district. Konso farmer’s particularly females should receive training in agronomic practices and extension experts should ensure trainings and extension services are gender-sensitive and inclusive to women.n

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Keywords: Food production, food processing, food utilization, gender role, Konso zone

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References

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1. Engels JMM, Goettsch E. Konso Agriculture and Its Plant Genetic Resources in J.M.M. Engles, J.G. Hawkes & M. Worede (Eds.), Plant Genetic Resources of Ethiopia. (pp. 169–186). Cambridge, UK: Cambridge University Press, 1991.
2. Oda O. A Grammar of Konso. The Netherlands, Utrecht: University of Leiden, 2013.
3. Bill and Melinda Gates Foundation. Multi crop value chain phase II: Ethiopia sorghum. Oakland, CA: Context Network, 2014.
4. Ogato GS, Boon EK, Subramani J. Gender Roles in Crop Production and Management Practices: Case Study of Three Rural Communities in Ambo District, Ethiopia. J Hum Ecol. 2009; 27(1): 1–20. doi:10.1080/09709274.2009.11906186.
5. Wortmann Charles, Mamo Martha, Mburu, Christopher, Letayo Elias, Birru Girma Abebe, Kaizzi Kayuki, Chisi Medson, Mativavarira Munyaradzi, Xerinda Soares, Ndacyayisenga Theophile. Atlas of sorghum production in eastern and southern Africa. INTSORMIL, CRSP, University of Nebraska-Lincoln, 2009.
6. Wedekind K. (ed.). Sociolinguistic Survey Report of the Languages of Gawwada (Dullay), Diraasha (Gidole), Muusiye (Bussa) Areas. SIL International. 2002. [www.sil.org/silesr/2002/SILESR2002-065.pdf]
7. Weedman, Katherine. Gender and Stone Tools: An Ethnographic Study of the Konso and Gamo Hideworkers of Southern Ethiopia in L. Frink & K. Weedmen (Eds.), Gender and Hide Production, (pp. 175-195). Lanham, MD: AltaMira Press, 2005.
8. Watson E. Making a Living in the Postsocialist Periphery: Struggles between farmers and traders in Konso, Ethiopia. Africa, 2006; 76(1): 70–87. doi:10.3366/afr.2006.0006.

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Research & Reviews : Journal of Food Science & Technology

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Volume 10
Issue 2
Received April 29, 2021
Accepted May 22, 2021
Published June 24, 2021

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RRJoFST

Reducing Pesticide Residues in Food: Are Domestic Processing Practices Effective?

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By [foreach 286]u00a0

u00a0Rafaela Corrêa Pereira, Michel Cardoso de Angelis-Pereira,

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nJanuary 10, 2023 at 8:17 am

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The ingestion of food contaminated by pesticide residues is considered the primary route of pesticide exposure for humans. It is important to identify whether there are effective solutions or techniques for mitigating these risks. This integrative review aims to analyze the scientific evidence on domestic practices for reducing pesticide residues in food, discussing the mechanisms by which these techniques are effective or not. In all, 460 records were analyzed, leading to the selection of 21 articles. Techniques such as washing in water and acidic, alkaline, and detergent solutions, peeling, homogenization, and cooking can be effective strategies for reducing certain pesticide residues. Among the main mechanisms involved are solubilization, hydrolysis, thermal degradation, oxidation, and volatilization, and the effectiveness of each technique depends on the physicochemical nature of the pesticide, food, and processing conditions. However, these techniques may not be effective. Cooking, for example, in addition to leading to the formation of secondary metabolites of an unknown nature, can promote the concentration of the food, causing the residues to be concentrated in the product. While these techniques favor safety by reducing potentially toxic and pathogenic components, they can compromise the nutritional and functional characteristics of the product, mainly by decreasing the levels of fibers and antioxidants.

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Volume :u00a0u00a010 | Issue :u00a0u00a02 | Received :u00a0u00a0March 19, 2021 | Accepted :u00a0u00a0May 19, 2021 | Published :u00a0u00a0June 29, 2021n[if 424 equals=”Regular Issue”][This article belongs to Research & Reviews : Journal of Food Science & Technology(rrjofst)] [/if 424][if 424 equals=”Special Issue”][This article belongs to Special Issue Reducing Pesticide Residues in Food: Are Domestic Processing Practices Effective? under section in Research & Reviews : Journal of Food Science & Technology(rrjofst)] [/if 424]
Keywords Chemical waste degradation, cooking, integrative review, pesticide residue, solubility

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References

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1. Evangelou E, Ntritsos G, Chondrogiorgi M, Kavvoura FK, Hernández AF, Ntzani EE, et al. Exposure to pesticides and diabetes: A systematic review and meta-analysis. Environ Int. 2016; 91: 60–8. doi: 10.1016/j.envint.2016.02.013.
2. Lopes CVA, Albuquerque GSC de. Agrotóxicos e seus impactos na saúde humana e ambiental: uma revisão sistemática. Saúde Debate. 2018; 42(117): 518–34. doi: 10.1590/0103-1104201811714.
3. Kim KH, Kabir E, Jahan SA. Exposure to pesticides and the associated human health effects. Sci Total Environ. 2017; 575: 525–535. doi: 10.1016/j.scitotenv.2016.09.009.
4. Khaghani R, Mirhosseini MA, Fathipour Y. Household activities can reduce imidacloprid and abamectin residues in greenhouse crops. J Agr Sci Tech. 2018; 20(4): 775–786.
5. Kaushik E, Dubey JK, Patyal SK, Katna S, Chauhan A, Devi N. Persistence of tetraniliprole and reduction in its residues by various culinary practices in tomato in India. Environ Sci Pollut Res. 2019; 26: 22464–471. doi: 10.1007/s11356-019-04738-6.
6. Chung SW. How effective are common household preparations on removing pesticide residues from fruit and vegetables? A review. J Sci Food Agric. 2018; 98(8): 2857–70. doi: 10.1002/jsfa.8821.
7. Hassan H, Elsayed E, El-Raouf AERA, Salman SN. Method validation and evaluation of household processing on reduction of pesticide residues in tomato. J Consum Prot Food Saf. 2019; 14: 31–39. doi: 10.1007/s00003-018-1197-2.
8. Hassanzadeh N, Bahramifar N. Residue content of chlorpyrifos applied to greenhouse cucumbers and its reduction during pre-harvest interval and post-harvest household processing. JAST. 2019; 21(2): 381–391.
9. Kim SW, Al-Aty AM, Rahman M, Choi J-H, Lee Y-J, Ko A-Y, et al. The effect of household processing on the decline pattern of dimethomorph in pepper fruits and leaves. Food Control. 2015; 50: 118–24. doi: 10.1016/j.foodcont.2014.08.023.
10. Kwon H, Kim TK, Hong SM, Se EK, Cho N-J, Kyung K-S. Effect of household processing on pesticide residues in field-sprayed tomatoes. Food Sci Biotechnol. 2015; 24: 1–6. doi: 10.1007/s10068-015-0001-7.
11. Leili M, Pirmoghani A, Samadi MT, Shokoohi R, Roshanaei G, Poormohammadi A. Determination of pesticides residues in cucumbers grown in greenhouse and the effect of some procedures on their residues. Iran J Public Health. 2016; 45(11): 1481–90.
12. Ma Y, Zhan L, Yang H, Qin M, Chai S, Cao Z, et al. Dissipation of two field-incurred pesticides and three degradation products in rice (Oryza sativa L.) from harvest to dining table. J Sci Food Agric. 2019; 99(10): 4602–4608. doi: 10.1002/jsfa.9699.
13. Mekonen S, Ambelu A, Spanoghe P. Effect of Household Coffee Processing on Pesticide Residues as a Means of Ensuring Consumers’ Safety. J Agric Food Chem. 2015; 63(38): 8568–73. doi: 10.1021/acs.jafc.5b03327.
14. Saeedi Saravi SS, Shokrzadeh M. Effects of washing, peeling, storage, and fermentation on residue contents of carbaryl and mancozeb in cucumbers grown in greenhouses. Toxicol Ind Health. 2016; 32(6): 1135–42. doi: 10.1177/0748233714552295.
15. Shakoori A, Yazdanpanah H, Kobarfard F, Shojaee MH, Salamzadeh J. The effects of house cooking process on residue concentrations of 41 multi-class pesticides in rice. Iran J Pharm Res. 17(2): 571–584. PMID: 29881415; PMCID: PMC5985175.
16. Sun C, Zeng L, Xu J, Zhong L, Han X, Chen L, Zhang Y, Hu D. Residual level of dimethachlon in rice-paddy field system and cooked rice determined by gas chromatography with electron capture detector. Biomed Chromatogr. 2018; 32(7): e4226. doi: 10.1002/bmc.4226.
17. Watanabe M, Ueyama J, Ueno E, Ueda Y, Oda M, Umemura Y, et al. Effects of processing and cooking on the reduction of dinotefuran concentration in Japanese rice samples. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2018; 35(7): 1316–23. doi: 10.1080/19440049.2018.1451659.
18. Wu Y, An Q, Li D, Wu J, Pan C. Comparison of different home/commercial washing strategies for ten typical pesticide residue removal effects in kumquat, spinach and cucumber. Int J Environ Res Public Health. 2019; 16(3): 472. doi: 10.3390/ijerph16030472.
19. Yang Q, Liu N, Zhang S, Wang W, Zou Y, Gu Z. The dissipation of cyazofamid and its main metabolite CCIM during tomato growth and tomato paste making process. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2019; 36(9): 1327–36. doi: 10.1080/19440049.2019.1626999.
20. Chen Z, Song S, Mao L, Wei J, Li Y, Tan H, Li X. Determinations of dinotefuran and metabolite levels before and after household coffee processing in coffee beans using solid-phase extraction coupled with liquid chromatography-tandem mass spectrometry. J Sci Food Agric. 2019; 99(3): 1267–74. doi: 10.1002/jsfa.9300.
21. Hanafi A, Elsheshetawy HE, Faied SF. Reduction of pesticides residues on okra fruits by different processing treatments. J Verbr Lebensm. 2016; 11: 337–343.
22. Global Environment Monitoring System – Food Contamination Monitoring and Assessment Programme (GEMS/Food) in collaboration with Codex Committee on Pesticide Residues. Guidelines for predicting dietary intake of pesticide residues; 1997.
23. Mekonen S, Ambelu A, Spanoghe P. Reduction of pesticide residues from teff (Eragrostis tef) flour spiked with selected pesticides using household food processing steps. Heliyon. 2019 May 23; 5(5): e01740. doi: 10.1016/j.heliyon.2019.e01740.
24. Han JI, Fang P, Xu XM, Li-Zheng XJ, Shen HT, Ren YP. Study of the pesticides distribution in peel, pulp and paper bag and the safety of pear bagging. Food Control 2015; 54: 338–346.
25. Amirahmadi M, Kobarfard F, Pirali-Hamedani M, Yazdanpanah H, Rastegar H, Shoeibi S, et al. Effect of Iranian traditional cooking on fate of pesticides in white rice, Toxin Rev 2017; 36: 3, 177–186. doi: 10.1080/15569543.2017.1301956
26. Figueiredo V, Miranda J, Colares L, Carvalho J, Castro I, Carvalho L. Organophosphorus pesticides residues in cooked capsicum annuum. Italian Assoc Chem Eng 2015; 44: 241–246. doi: 10.3303/CET1544041.

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[if 424 not_equal=”Regular Issue”] Regular Issue[/if 424] Open Access Article

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Research & Reviews : Journal of Food Science & Technology

ISSN: 2278-2249

Editors Overview

rrjofst maintains an Editorial Board of practicing researchers from around the world, to ensure manuscripts are handled by editors who are experts in the field of study.

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    Rafaela Corrêa Pereira, Michel Cardoso de Angelis-Pereira

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  1. Professor, Associate Professor,Federal Institute of Minas Gerais, Federal University of Lavras,,Brazil, Brazil

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Abstract

nThe ingestion of food contaminated by pesticide residues is considered the primary route of pesticide exposure for humans. It is important to identify whether there are effective solutions or techniques for mitigating these risks. This integrative review aims to analyze the scientific evidence on domestic practices for reducing pesticide residues in food, discussing the mechanisms by which these techniques are effective or not. In all, 460 records were analyzed, leading to the selection of 21 articles. Techniques such as washing in water and acidic, alkaline, and detergent solutions, peeling, homogenization, and cooking can be effective strategies for reducing certain pesticide residues. Among the main mechanisms involved are solubilization, hydrolysis, thermal degradation, oxidation, and volatilization, and the effectiveness of each technique depends on the physicochemical nature of the pesticide, food, and processing conditions. However, these techniques may not be effective. Cooking, for example, in addition to leading to the formation of secondary metabolites of an unknown nature, can promote the concentration of the food, causing the residues to be concentrated in the product. While these techniques favor safety by reducing potentially toxic and pathogenic components, they can compromise the nutritional and functional characteristics of the product, mainly by decreasing the levels of fibers and antioxidants.n

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Keywords: Chemical waste degradation, cooking, integrative review, pesticide residue, solubility

n[if 424 equals=”Regular Issue”][This article belongs to Research & Reviews : Journal of Food Science & Technology(rrjofst)]

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References

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1. Evangelou E, Ntritsos G, Chondrogiorgi M, Kavvoura FK, Hernández AF, Ntzani EE, et al. Exposure to pesticides and diabetes: A systematic review and meta-analysis. Environ Int. 2016; 91: 60–8. doi: 10.1016/j.envint.2016.02.013.
2. Lopes CVA, Albuquerque GSC de. Agrotóxicos e seus impactos na saúde humana e ambiental: uma revisão sistemática. Saúde Debate. 2018; 42(117): 518–34. doi: 10.1590/0103-1104201811714.
3. Kim KH, Kabir E, Jahan SA. Exposure to pesticides and the associated human health effects. Sci Total Environ. 2017; 575: 525–535. doi: 10.1016/j.scitotenv.2016.09.009.
4. Khaghani R, Mirhosseini MA, Fathipour Y. Household activities can reduce imidacloprid and abamectin residues in greenhouse crops. J Agr Sci Tech. 2018; 20(4): 775–786.
5. Kaushik E, Dubey JK, Patyal SK, Katna S, Chauhan A, Devi N. Persistence of tetraniliprole and reduction in its residues by various culinary practices in tomato in India. Environ Sci Pollut Res. 2019; 26: 22464–471. doi: 10.1007/s11356-019-04738-6.
6. Chung SW. How effective are common household preparations on removing pesticide residues from fruit and vegetables? A review. J Sci Food Agric. 2018; 98(8): 2857–70. doi: 10.1002/jsfa.8821.
7. Hassan H, Elsayed E, El-Raouf AERA, Salman SN. Method validation and evaluation of household processing on reduction of pesticide residues in tomato. J Consum Prot Food Saf. 2019; 14: 31–39. doi: 10.1007/s00003-018-1197-2.
8. Hassanzadeh N, Bahramifar N. Residue content of chlorpyrifos applied to greenhouse cucumbers and its reduction during pre-harvest interval and post-harvest household processing. JAST. 2019; 21(2): 381–391.
9. Kim SW, Al-Aty AM, Rahman M, Choi J-H, Lee Y-J, Ko A-Y, et al. The effect of household processing on the decline pattern of dimethomorph in pepper fruits and leaves. Food Control. 2015; 50: 118–24. doi: 10.1016/j.foodcont.2014.08.023.
10. Kwon H, Kim TK, Hong SM, Se EK, Cho N-J, Kyung K-S. Effect of household processing on pesticide residues in field-sprayed tomatoes. Food Sci Biotechnol. 2015; 24: 1–6. doi: 10.1007/s10068-015-0001-7.
11. Leili M, Pirmoghani A, Samadi MT, Shokoohi R, Roshanaei G, Poormohammadi A. Determination of pesticides residues in cucumbers grown in greenhouse and the effect of some procedures on their residues. Iran J Public Health. 2016; 45(11): 1481–90.
12. Ma Y, Zhan L, Yang H, Qin M, Chai S, Cao Z, et al. Dissipation of two field-incurred pesticides and three degradation products in rice (Oryza sativa L.) from harvest to dining table. J Sci Food Agric. 2019; 99(10): 4602–4608. doi: 10.1002/jsfa.9699.
13. Mekonen S, Ambelu A, Spanoghe P. Effect of Household Coffee Processing on Pesticide Residues as a Means of Ensuring Consumers’ Safety. J Agric Food Chem. 2015; 63(38): 8568–73. doi: 10.1021/acs.jafc.5b03327.
14. Saeedi Saravi SS, Shokrzadeh M. Effects of washing, peeling, storage, and fermentation on residue contents of carbaryl and mancozeb in cucumbers grown in greenhouses. Toxicol Ind Health. 2016; 32(6): 1135–42. doi: 10.1177/0748233714552295.
15. Shakoori A, Yazdanpanah H, Kobarfard F, Shojaee MH, Salamzadeh J. The effects of house cooking process on residue concentrations of 41 multi-class pesticides in rice. Iran J Pharm Res. 17(2): 571–584. PMID: 29881415; PMCID: PMC5985175.
16. Sun C, Zeng L, Xu J, Zhong L, Han X, Chen L, Zhang Y, Hu D. Residual level of dimethachlon in rice-paddy field system and cooked rice determined by gas chromatography with electron capture detector. Biomed Chromatogr. 2018; 32(7): e4226. doi: 10.1002/bmc.4226.
17. Watanabe M, Ueyama J, Ueno E, Ueda Y, Oda M, Umemura Y, et al. Effects of processing and cooking on the reduction of dinotefuran concentration in Japanese rice samples. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2018; 35(7): 1316–23. doi: 10.1080/19440049.2018.1451659.
18. Wu Y, An Q, Li D, Wu J, Pan C. Comparison of different home/commercial washing strategies for ten typical pesticide residue removal effects in kumquat, spinach and cucumber. Int J Environ Res Public Health. 2019; 16(3): 472. doi: 10.3390/ijerph16030472.
19. Yang Q, Liu N, Zhang S, Wang W, Zou Y, Gu Z. The dissipation of cyazofamid and its main metabolite CCIM during tomato growth and tomato paste making process. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2019; 36(9): 1327–36. doi: 10.1080/19440049.2019.1626999.
20. Chen Z, Song S, Mao L, Wei J, Li Y, Tan H, Li X. Determinations of dinotefuran and metabolite levels before and after household coffee processing in coffee beans using solid-phase extraction coupled with liquid chromatography-tandem mass spectrometry. J Sci Food Agric. 2019; 99(3): 1267–74. doi: 10.1002/jsfa.9300.
21. Hanafi A, Elsheshetawy HE, Faied SF. Reduction of pesticides residues on okra fruits by different processing treatments. J Verbr Lebensm. 2016; 11: 337–343.
22. Global Environment Monitoring System – Food Contamination Monitoring and Assessment Programme (GEMS/Food) in collaboration with Codex Committee on Pesticide Residues. Guidelines for predicting dietary intake of pesticide residues; 1997.
23. Mekonen S, Ambelu A, Spanoghe P. Reduction of pesticide residues from teff (Eragrostis tef) flour spiked with selected pesticides using household food processing steps. Heliyon. 2019 May 23; 5(5): e01740. doi: 10.1016/j.heliyon.2019.e01740.
24. Han JI, Fang P, Xu XM, Li-Zheng XJ, Shen HT, Ren YP. Study of the pesticides distribution in peel, pulp and paper bag and the safety of pear bagging. Food Control 2015; 54: 338–346.
25. Amirahmadi M, Kobarfard F, Pirali-Hamedani M, Yazdanpanah H, Rastegar H, Shoeibi S, et al. Effect of Iranian traditional cooking on fate of pesticides in white rice, Toxin Rev 2017; 36: 3, 177–186. doi: 10.1080/15569543.2017.1301956
26. Figueiredo V, Miranda J, Colares L, Carvalho J, Castro I, Carvalho L. Organophosphorus pesticides residues in cooked capsicum annuum. Italian Assoc Chem Eng 2015; 44: 241–246. doi: 10.3303/CET1544041.

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Regular Issue Open Access Article

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Research & Reviews : Journal of Food Science & Technology

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[if 344 not_equal=””]ISSN: 2278-2249[/if 344]

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Volume 10
Issue 2
Received March 19, 2021
Accepted May 19, 2021
Published June 29, 2021

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Views: 1,492

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Read More
RRJoFST

Synthesis and Characterization of a Biodegradable Film from Cassava Residues (Manihot Esculenta) Incorporated with Rosemary Essential Oil

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Year : July 25, 2022 | Volume : 11 | Issue : 02 | Page : 24-35<\/div>\n

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References

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3. Dhital Rajiv, et al. Integrity of edible nano-coatings and its effects on quality of strawberries subjected to simulated in-transit vibrations. LWT 2017; 80: 257–264.
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15. Droby Samir, Amnon Lichter. Post-harvest Botrytis infection: etiology, development and management. Botrytis: Biology, pathology and control. Springer, Dordrecht, 2007. 349–367.
16. Williamson Brian, et al. Botrytis cinerea: the cause of grey mould disease. Mol Plant Pathol. 2007; 8(5): 561–580.
17. Mari M, Neri F, Bertolini P. Management of important diseases in Mediterranean high value crops. Stewart Postharvest Rev 2009; 5(2): 1–10.
18. Chong Leonard, et al. Developing an LED preservation technology to minimize strawberry quality deterioration during distribution. Food Chem. 2022; 366: 130566.
19. Ghate Vinayak, et al. Influence of temperature and relative humidity on the antifungal effect of 405 nm LEDs against Botrytis cinerea and Rhizopus stolonifer and their inactivation on strawberries and tomatoes. Int J Food Microbiol. 2021; 359: 109427.
20. Janisiewicz Wojciech, et al. Potential of far ultraviolet (UV) 222 nm light for management of strawberry fungal pathogens. Crop Prot. 2021; 150: 105791.
21. Eum Hyang-Lan, Seung-Hyun Han, Eun-Jin Lee. High-CO2 Treatment Prolongs the Postharvest Shelf Life of Strawberry Fruits by Reducing Decay and Cell Wall Degradation. Foods. 2021; 10(7): 1649.
22. Contigiani Eunice V, et al. Ozone washing decreases strawberry susceptibility to Botrytis cinerea while maintaining antioxidant, optical and sensory quality. Heliyon. 2020; 6(11): e05416.
23. Abd-Elkader, Doaa Y, et al. Post-harvest enhancing and Botrytis cinerea control of strawberry fruits using low cost and eco-friendly natural oils. Agronomy. 2021; 11(6): 1246.
24. Oliveira Filho, Josemar Gonçalves de, et al. Chemical composition and antifungal activity of essential oils and their combinations against Botrytis cinerea in strawberries. J Food Meas Charact. 2021; 15(2): 1815–1825.
25. Niu Xiaodi, et al. Discovery of novel photosensitized nanoparticles as a preservative for the storage of strawberries and their activity against Botrytis cinerea. LWT. 2021; 145: 111359.
26. Oliveira SS, Braga GC, Cordeiro NK, et al. Green synthesis of silver nanoparticles with Euphorbia tirucalli extract and its protection against microbial decay of strawberries during storage. J Food Sci Technol. 2021; 1–10p. doi: 10.1007/s13197-021-05217-y
27. Santacruz Stalin, and Jessy Cedeño. Alkaline solution as a control of Botrytis cinerea, Rhizopus stolonifer, Salmonella spp. and Escherichia coli growth in strawberry (Fragaria x ananassa). Revista Facultad Nacional de Agronomía Medellín. 2021; 74(2): 9615–9619.
28. de Moura, Ginaini Grazielli Doin, et al. Endophytic bacteria from strawberry plants control gray mold in fruits via production of antifungal compounds against Botrytis cinerea L. Microbiol Res. 2021; 251: 126793.
29. Min Tiantian, et al. Highly efficient antifogging and antibacterial food packaging film fabricated by novel quaternary ammonium chitosan composite. Food Chem. 2020; 308: 125682.
30. da SILVEIRA MF, et al. Carboxymethyl cellulose and sodium alginate edible coating to preserve the quality of strawberry. 2019.
31. Badawy Mohamed EI, et al. Strawberry shelf life, composition, and enzymes activity in response to edible chitosan coatings. Int J Fruit Sci. 2017; 17(2): 117–136.
32. Barrazueta-Rojas, Sandra G, et al. Pysicochemical properties and application of edible coatings in strawberry Fragaria x Ananassa) preservation. Revista Facultad Nacional de Agronomía Medellín. 2018; 71(3): 8631–8641.

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[if 424 not_equal=”Regular Issue”] Regular Issue[/if 424] Open Access Article

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Research & Reviews : Journal of Food Science & Technology

ISSN: 2278-2249

Editors Overview

rrjofst maintains an Editorial Board of practicing researchers from around the world, to ensure manuscripts are handled by editors who are experts in the field of study.

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