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Selected food processing techniques as a factor for pesticide residue removal in apple fruit

Słowik-Borowiec, Magdalena, Szpyrka, Ewa
Environmental science and pollution research international 2020 v.27 no.2 pp. 2361-2373
apples, boiling, cyprodinil, decontamination, difenoconazole, fludioxonil, fluopyram, food processing, freezing, pasteurization, peeling, pesticide residues, tap water, tebuconazole, ultrasonics, washing
In this study, various food processing techniques, including high-temperature processes (pasteurization/sterilization and boiling), low-temperature processes (freezing), mechanical processing (peeling and juicing), and water-based processes (washing with tap water and ultrasonic washing) were used to identify the most effective way to remove contamination of 5 fungicides (cyprodinil, difenoconazole, fluopyram, tebuconazole, and fludioxonil). The most effective processes were juicing and freezing in the range between 63 and 100% and from 52 to almost 100%, respectively. Ultrasonic washing and boiling also significantly removed pesticide residues ranging from 79 to 84% and from 72 to 78%, respectively. The same trend was observed by peeling process where maximum reduction of 80% was achieved almost for all fungicides. Washing with tap water decreased the concentration levels in the range of 35–38%. This study demonstrated that the least effective and unpredictable method of decontamination of pesticides was sterilization and pasteurization, due to the large variation in pesticide levels during the process.