Çileklerdeki bazı pestisit kalıntıları üzerine yıkama, pastörizasyon ve farklı sıcaklıklarda depolamanın etkisi

Abstract

In this study, thirteen active substances, authorized for strawberry cultivation in Turkey and European countries, were used. Pesticide residue changes were determined following washing, pasteurization and during cold storage of strawberries. In addition, the strawberry paste was stored at storage at 18±2 C, and pasteurized puree was stored at different temperatures (-18±2oC, +4±0.5oC and +20±2oC). The highest and lowest processing factor in the pasteurization process were tebufenpyrad (Pf: 1.20) and tetraconazole (Pf: 0.81), respectively. At the end of the cold storage process, while pyraclostrobin could not be detected, thiacloprid and penconazole were below the calculation limit. The amounts of pyrimethanil and tebufenpyrad did not change with respect to the applied processes, but azoxystrobin, tetraconazole, kresoxim methyl and boscalid residues decreased by 3.8%, 25%, 36.4% and 10.9%, respectively. It was found that while washing process did not reduce tebufenpyrad residues while the reduction rate was 3.8% in azoxystrobin, 4.2% in pyrimethanil, 4.5% in bupirimate by 4.5%, 9.1% in kresoxim-methyl, 10.9% in boscalid, 15.5% in pyraclostrobin, 16.7% in tetraconazole and 26.2% in thiacloprid by 26.2%. Applied washing process of the strawberries after four days of storage has further increased the removal of the pesticides.It has been determined that the most and the fastest decrease in pesticide residues during a long-term storage was at +20±2oC, and this decrease slowed down with the effect of pasteurization process. Pesticide degradation at the end of one-year storage period was 20.0% in tetraconazole, 23% in pyrimethanil, 26% in azoxystrobin, 27% in kresoxim-methyl, 37% in boscalid and 41% in bupirimate for the samples stored at -18±2 C following the pasteurization. There was no decrease in tebufenpyrad residues and it was determined that the pesticides in the samples stored at +4±0.5oC degraded more slowly compared to the samples stored at 20±2 C. While there was a limited increase in the amount of ascorbic acid in the cold storage of strawberries, there was no clear change in the total monomeric anthocyanin amounts. In long-term preservation, it was determined that ascorbic acid and anthocyanin degradation were highest +20±2oC and the storage at -18±2oC preserved the quality properties. As a result, it was determined that the pesticide degradation changes were dependent upon their chemical properties, agricultural commodity itself, the resulting product, and the processing and storage conditions.