Processing of Raw Agricultural Produce and its Effect on Pesticide Residues: A Review

DOI: 10.18805/ag.R-1957    | Article Id: R-1957 | Page : 160-165
Citation :- Processing of Raw Agricultural Produce and its Effect on Pesticide Residues: A Review.Agricultural Reviews.2020.(41):160-165
S.R. Padaliya, K.D. Parmar, Suchi Chawla suchisood10@yahoo.co.uk
Address : AINP on Pesticide Residues, ICAR Unit-9, Anand Agricultural University, Anand-388 110, Gujarat, India.
Submitted Date : 27-11-2019
Accepted Date : 20-06-2020

Abstract

Due to ever increasing population and limited natural resources use of pesticides as a major input to increase agricultural productivity is indispensible today. However, their inadequate application may produce large quantities of residues in the environment leading to environmental contamination. These residues may leach in the soil, water and even remain in the crop residues and food products. From there they enter in human food chain posing serious health hazards. Various food processing techniques, at industrial and/or domestic level, have been found to reduce the contents of pesticide residues in most food materials. These techniques alone or in combination reduce the levels of pesticides significantly in the food items. In the present review effect of processes like washing, peeling, cooking, drying, milling and industrial techniques like, baking, dairy products, fermentation, malting etc are reviewed. The review of literature suggests there is a need to systematize and optimize these techniques so that these can be used to provide a safer food culture for humans.

Keywords

Food processing Pesticides Residues Raw agricultural produce

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