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

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.

Botanical, Chemical and Pharmacological Properties of Artocarpus lakoocha (Monkey Fruit): A Review

“…Plant-based medicines had significant importance in medical science since the ancient period. According to a report of W HO, more than 2/3 rd population of the world in developing countries depends directly or indirectly on primary products or secondary metabolites of plants for their health ailments (Canter et al 2005;Padaliya et al 2020). The appreciable properties of monkey fruit are gaining popularity in both traditional and modern medical science (Ashitha et al 2020).…”