EFFECT OF FOOD PROCESSING ON RESIDUES OF DINICONAZOLE, ETOXAZOLE AND IMIDACLOPRID IN STRAWBERRY FRUITS

Hendawi, Mohamed; Romeh, Ahmed; Mekky, Tarek

doi:10.21608/jpd.2010.42411

EFFECT OF FOOD PROCESSING ON RESIDUES OF DINICONAZOLE, ETOXAZOLE AND IMIDACLOPRID IN STRAWBERRY FRUITS

Document Type : Original Article

Authors

¹ Faculty of Agriculture, Plant Protection Department, Zagazig University, Zagazig, Egypt

² Plant Production Department, Efficient Productivity Institute, Zagazig University, Zagazig, Egypt

³ Food & Dairy Technology, Zagazig University, Zagazig, Egypt

10.21608/jpd.2010.42411

Abstract

Strawberry fruits were sprayed with imidacloprid,diniconazole and etoxazole at the recommended rates of application. The effect of processing on removal of tested pesticide residues from strawberry fruits were studied.According to their half-life (t1/2) values, strawberry fruits can be safely harvested for human consumption or for processing purposes 14 ,7 and 3 days after the spraying of imidacloprid, diniconazole and etoxazole , respectively . The removal ratio of imidacloprid, diniconazole and etoxazole residues in strawberries were in the range of 9.9–30.55%, 10.0–29.52% and 15.0 – 46.67%, respectively, by washing with tap water .The average amount of imidacloprid, diniconazole and etoxazole residues in strawberry fruits, juice , syrup under cold and hot break were greatly decreased compared with those in unwashed strawberry fruits. Moreover, the amount of residues of the three tested pesticides was more greatly decreased in strawberries syrup under hot break than cold break.
Pesticide residues were concentrated into jam and increased to higher levels than strawberry juice. A change in physical and chemical properties of strawberry fruits and products was related mainly to the processing operations.

Keywords