Effects of residual pattern, water washing and heat-treatment on dietary intake of chlorantraniliprole and ethaboxam
in a head-type Korean cabbage


Jun-Yeong Kim

Department of Food Science and Biotechnology
Andong National University


This study was conducted to understand residual patterns of agrochemicals (chlorantraniliprole and ethaboxam) in a head-type Korean cabbage by differences in the number of application and pre-harvest intervals. Moreover, it was made to investigate distribution of residues in different parts of the Korean cabbage and reduction effects of residues by washing and heat-treatment of outer cabbage leaves.

The results are summarized as follows.

1. For a head-type Korean cabbage, one to two applications with a PHI of 30 day to 50 day did not result in a detectable reside level of chlorantraniliprole or ethaboxam. A determinant for residue level was not a number of application but a PHI.

2. A residue level in outer leaves over inner part of cabbage was 8 (three applications and a PHI of 20 day) or 172 times (four applications and a PHI of 10 day) higher in chlorantraniliprole and 11 (three applications and a PHI of 20 day) or 59 (four applications and a PHI of 10 day) times higher in ethaboxam.

3. Processing factor (Pf) for “washing”, “washing plus blanching” and “washing plus blanching plus heat-cooking” was 0.17, 0.018, <0.01, respectively in chlorantraniliprole and 0.25, 0.073, 0.026, respectively in ethaboxam.

4. Based on the result of this study, it was estimated that dietary intake of pesticide residues by intake of kimchi, which is made with an inner part of a head-type Korean cabbage, be negligible. In Woogeogi, which is prepared with outer leaves of a head-type Korean cabbage through being subjected to washing and blanching, residue levels of chlorantraniliprole and ethaboxam were very low due to water soluble properties of the compounds.