Table 5.
The changes of contents of Pb during peeling and extracting fruits
| Processing | Food | Classify | Concentration of Pb (µg/kg) | Amount of Pb (µg) | Reduction rate (%) |
|---|---|---|---|---|---|
| Peeling | Apple | Ctrl (525.61 g) | 11.001 ± 1.237 | 5.782 ± 0.650a | – |
| Flesh (447.74 g) | 9.392 ± 1.322 | 4.205 ± 0.592b | 27.3 | ||
| Grape | Ctrl (818 g) | 3.066 ± 0.125 | 2.508 ± 0.102a | – | |
| Flesh (197.65 g) | 9.871 ± 2.191 | 1.951 ± 0.433b | 22.2 | ||
| Extraction | Apple | Ctrl (837 g) | 6.908 ± 0.777 | 5.782 ± 0.650a | – |
| Extraction (712 g) | 1.176 ± 0.000 | 0.837 ± 0.000b | 85.5 | ||
| Grape | Ctrl (702 g) | 3.573 ± 0.145 | 2.508 ± 0.102a | – | |
| Extraction (619 g) | 1.134 ± 0.000 | 0.702 ± 0.000b | 72.0 |
†Values with different letters in amounts of Pb are significantly different with p-value (< 0.05)