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Effect of household processing on pesticide residues in field-sprayed tomatoes

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Abstract

Tomatoes sprayed with chlorothalonil, oxadixyl, and thiophanate-methyl in a greenhouse were cooked to juice and puree using washing, blanching, peeling, and boiling. Washing reduced amounts of chlorothalonil, oxadixyl, and thiophanate-methyl pesticide residues by 92, 52, and 84%, respectively. A concentration of 3.66% chlorothalonil remained in peeled tomatoes, 0.32% in juice, with no detection in puree. Oxadixyl remained at a concentration of 40% in peeled tomatoes, 54% in juice, and 77% in puree, and the remaining concentration of thiophanate-methyl was 6.2% in peeled tomatoes, 8.7% in juice, and 16.2% in puree. Non-systemic pesticide residues on tomato surfaces could be largely removed through washing and peeling. Reductions in levels of systemic pesticides in tomato pulp during boiling were dependent on the physico-chemical characteristics of pesticides.

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Authors and Affiliations

  1. Chemical Safety Division, National Academy of Agricultural Science, Rural Deveolment Administration, Wanju, Jeonbuk, 565-851, Korea

    Hyeyoung Kwon, Taek-Kyum Kim, Su-Myeong Hong, Eun-Kyung Se & Nam-Jun Cho

  2. Department of Environmental and Biological Chemistry, College of Agricultural Life and Environmental Sciences, Chungbuk National University, Cheongju, Chungbuk, 361-763, Korea

    Kee-Sung Kyung

Authors
  1. Hyeyoung Kwon
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  2. Taek-Kyum Kim
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  4. Eun-Kyung Se
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  5. Nam-Jun Cho
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  6. Kee-Sung Kyung
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Correspondence to Hyeyoung Kwon.

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Kwon, H., Kim, TK., Hong, SM. et al. Effect of household processing on pesticide residues in field-sprayed tomatoes. Food Sci Biotechnol 24, 1–6 (2015). https://doi.org/10.1007/s10068-015-0001-7

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  • DOI: https://doi.org/10.1007/s10068-015-0001-7

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