本研究以分別噴灑達馬松液劑（50%），施用量分低量組及高量組分別為0.8及1.2l/ha，及加保扶粒劑（3%），施用量亦分二組40及60 kg/ha，十天後收穫之青花菜為材料，探討達馬松及加保扶在冷凍蔬菜加工過程中的殘留與消減。清洗試驗的結果發現流水沖洗3分鐘處理的達馬松去除率高量組為44.1%低量組為32.8%，加保扶去除率高量組33.7%低量組為34.3%，能初步減低青花菜中農藥污染的效果。殺菁試驗結果發現，利用95℃3分鐘處理2%鹽水浸泡可去除99.3-100%達馬松及95.6-96.2%加保扶，青花菜的色澤與質地及維生素丙之殘留量不變。逾五個月之凍藏後，解凍後青花菜之達馬松消減率為50%，而加保扶幾乎未消減。

　　　　　Broccoli harvested 10 days after being sprayed with 50% methamidophos (0.8 and 1.2 l/ha)and 3% carbofuran (40 and 60 kg/ha) was used to study the extent to which pesticide residues couldbe removed by freezing processing. Results indicated that a 3-min washing process can remove 44.1and 32.8% of the high and low doses of sprayed methamidophos, and 33.7 and 34.3% of the highand low doses of sprayed carbofuran, respectively. Blanching in 2% brine at 95℃ for 3 minremoved 99.3-100% methamidophos and 95.6%-96.2% carbofuran and ensured acceptable andsatisfactory broccoli quality. During five months of frozen storage, 50% of the methamidophos andalmost none of the carbofuran degraded in the thawed samples.