Effect of Food Processing on Residue of Imidaclopri d in Strawberry Fruits

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.