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Recently, the research and innovation team of residue detection technology of Shandong Academy of Pesticide Science has made breakthroughs in the evaluation of nutritional quality and safety during the planting and processing of edible
roses.
Related studies are titled "Residue behaviors, processing factors and transfer rates of pesticides and me.
" tabolites in rose from cultivation to consumption" was published in the internationally renowned academic journal Journal of Hazardous Materials (IF:14.
224, DOI: https://doi.
org/10.
1016/j.
jhazmat.
2022.
130104).
roses.
Related studies are titled "Residue behaviors, processing factors and transfer rates of pesticides and me.
" tabolites in rose from cultivation to consumption" was published in the internationally renowned academic journal Journal of Hazardous Materials (IF:14.
224, DOI: https://doi.
org/10.
1016/j.
jhazmat.
2022.
130104).
The team studied the residual behavior of 18 pesticides and their metabolites in the process of rose planting, processing and soaking, and the internal rules
of processing influencing factors.
The distribution of pesticides in different parts of rose plants was clarified, the effects of different processing methods on the dietary intake risk of pesticides in roses were compared, and the influencing factors
of pesticide transfer rate during soaking were determined.
Combined with the characteristics of pesticide metabolism and homination, the comprehensive effects of antioxidant capacity and pesticide residues on the nutritional quality and safety of
rose tea under different steeping conditions were analyzed.
of processing influencing factors.
The distribution of pesticides in different parts of rose plants was clarified, the effects of different processing methods on the dietary intake risk of pesticides in roses were compared, and the influencing factors
of pesticide transfer rate during soaking were determined.
Combined with the characteristics of pesticide metabolism and homination, the comprehensive effects of antioxidant capacity and pesticide residues on the nutritional quality and safety of
rose tea under different steeping conditions were analyzed.
Relying on the key technical topics of edible rose cultivation and production, this study aims to establish a technical support system for safe production and risk management and control of the whole industry chain of green, efficient and standardized production of roses, and promote the improvement of the safety and quality of edible roses, so as to better give full play to the industrial advantages of roses, and stabilize, improve and ensure the quality and quality
of roses.
of roses.
The paper was completed and communicated
by the Shandong Pesticide Science Research Institute.
Dr.
Yanli Bian of the residue detection technology research and innovation team is the first author of the paper, and Associate Researcher Lin Liang and Dr.
Yanli Bian are the co-corresponding authors
.
The research was supported
by the Innovation Engineering Program of Shandong Academy of Agricultural Sciences (CXGC2022E17).
by the Shandong Pesticide Science Research Institute.
Dr.
Yanli Bian of the residue detection technology research and innovation team is the first author of the paper, and Associate Researcher Lin Liang and Dr.
Yanli Bian are the co-corresponding authors
.
The research was supported
by the Innovation Engineering Program of Shandong Academy of Agricultural Sciences (CXGC2022E17).
