Abstract:
An experiment was conducted to evaluate the effects
of some technological processes on
the residual levels of imidacloprid in strawberry f
ruits and products. According to their
half-life (t
1/2
) values, strawberry fruits can be safely harvested
for human consumption 7.4
days after spraying. The removal ratio of imidaclop
rid residue in strawberries was in the
range of 9.9–30.55%
by washing with tap water. The average amount of i
midacloprid
residue in strawberry fruits, juice, and syrup unde
r cold and hot break greatly decreased
compared with those in unwashed strawberry fruits.
Moreover, the residue of pesticide
decreased more in strawberries syrup under hot brea
k than cold break. Imidacloprid
residue was concentrated into jam and increased to
higher levels than strawberry juice
and syrup under cold and hot break. A change in phy
sical and chemical properties of
strawberry fruits and products was related mainly t
o the processing operations
.
Keywords
:
Chemical properties, Pesticide, Residues, Technolog
ical processes.
