Abstract
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.
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This study was supported by Polish Ministry of Science and Higher Education (Ministerstwo Nauki i Szkolnictwa Wyższego, project ID: SRZ-08).
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Słowik-Borowiec, M., Szpyrka, E. Selected food processing techniques as a factor for pesticide residue removal in apple fruit. Environ Sci Pollut Res 27, 2361–2373 (2020). https://doi.org/10.1007/s11356-019-06943-9
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DOI: https://doi.org/10.1007/s11356-019-06943-9