Pesticide Residues on Field-Sprayed Apricots and in Apricot Drying Processes
Paolo Cabras, Alberto Angioni, Vincenzo L. Garau, Marinella Melis, Filippo M. Pirisi, Franco Cabitza +1 more
Journal of Agricultural and Food Chemistry
Abstract
The disappearance of bitertanol, diazinon, iprodione, phosalone, and procymidone on field-sprayed apricots and their fate during sunlight- and oven-drying processes were studied. After treatments in the field, diazinon disappeared completely after a week, whereas the other pesticides at preharvest time showed residues 50% below MRLs. The pesticides decreased with pseudo-first-order kinetics and half-lives ranging from 9.1 to 24.4 days. The sunlight- and oven-drying processes caused the fruit to concentrate by a factor of ∼6 times. Nevertheless, the pesticide residues present in the dried fruit were lower than in the fresh fruit. The residue decreases were higher in the sunlight process than in the oven process. In the former, on average, the residues on the dried fruits were about half those on the fresh fruits, whereas in the latter they were about equal. Keywords: Apricots; drying processes; pesticides; residues
Extracted Claims
5 claims extracted from this paper into the knowledge graph
pesticides decrease dried apricots
“In the latter they were about equal.”
diazinon disappear field-sprayed apricots
“After treatments in the field, diazinon disappeared completely after a week”
pesticides decrease dried apricots
“In the former, on average, the residues on the dried fruits were about half those on the fresh fruits”