Browse > Article
http://dx.doi.org/10.5338/KJEA.2019.38.4.38

Variation of Pesticide Residues in Strawberries by Washing and Boiling Processes  

Kwak, Se-Yeon (Major in Environment and Life Chemistry, School of Applied Biosciences, College of Agriculture and Life Sciences, Kyungpook National University)
Lee, Sang-Hyeob (Major in Environment and Life Chemistry, School of Applied Biosciences, College of Agriculture and Life Sciences, Kyungpook National University)
Jeong, Hye-Rin (Major in Environment and Life Chemistry, School of Applied Biosciences, College of Agriculture and Life Sciences, Kyungpook National University)
Nam, Ae-Ji (Major in Environment and Life Chemistry, School of Applied Biosciences, College of Agriculture and Life Sciences, Kyungpook National University)
Sarker, Aniruddha (Major in Environment and Life Chemistry, School of Applied Biosciences, College of Agriculture and Life Sciences, Kyungpook National University)
Kim, Hyo-Young (Safety Analysis Division, Experiment Research Institute, National Agricultural Products Quality Management Service)
Lim, Chae-Uk (Safety Analysis Division, Experiment Research Institute, National Agricultural Products Quality Management Service)
Cho, Hyun-Jeong (Safety Analysis Division, Experiment Research Institute, National Agricultural Products Quality Management Service)
Kim, Jang-Eok (Major in Environment and Life Chemistry, School of Applied Biosciences, College of Agriculture and Life Sciences, Kyungpook National University)
Publication Information
Korean Journal of Environmental Agriculture / v.38, no.4, 2019 , pp. 281-290 More about this Journal
Abstract
BACKGROUND: As the demand for strawberries increases, people are paying attention to food safety in strawberry, especially pesticide residues. To remove the pesticides from strawberry, various washing and processing technique in households are additionally required. METHODS AND RESULTS: Strawberries were washed with water, detergent, alcohol, and ultrasonication and processed to strawberry jam. The mean reduction efficiency according to the washing solvent and method was found to be higher in the order of detergent (42.5%) > alcohol (41.7%) > water (41.3%) > ultrasoniation with alcohol (40.2%) > ultrasoniation with water (38.6%) > ultrasoniation with detergent (36.9%), but there was no significant difference among the treatments. The residue levels of pesticides during processing to jam decreased by 11.9-94.4% for etoxazole, fluopyram, procymidone, spiromesifen, and prochloraz, while the other pesticides were concentrated by boiling, or rather increased by 11.8-40.2%. However, when the residue levels were converted to residual amounts in consideration of the change in weight after processing, the residual amounts of the tested pesticides were reduced by 59.8-98.4% during processing. The processing factor (PF) were different for each pesticide, but PFs were < 1 for all washing solvents and methods, and 0.06-1.40 when processed into jam. CONCLUSION: To ensure the consumption of pesticide-free strawberry, the most efficient washing method is to immerse the strawberry in fresh water for few minutes, followed by rinsing them under running water.
Keywords
Pesticide residue; Processing Factor; Removal; Strawberry; Washing;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
연도 인용수 순위
1 Aguilera, A., Valverde, A., Camacho, F., Boulaid, M., & Garcia-Fuentes, L. (2014). Household Processing factors of acrinathrin, fipronil, kresoxim-methyl and pyridaben residues in green beans. Food Control, 35(1), 146-152.   DOI
2 Angioni, A., Schirra, M., Garau, V. L., Melis, M., Tuberoso, C. I. G., & Cabras, P. (2004). Residues of azoxystrobin, fenhexamid and pyrimethanil in strawberry following field treatments and the effect of domestic washing. Food Additives and Contaminants, 21(11), 1065-1070.   DOI
3 Hendawi, M. Y., Romeh, A. A., & Mekky, T. M. (2013). Effect of food processing on residue of imidacloprid in strawberry fruits. Journal of Agricultural Science and Technology, 15, 951-959.
4 Hwang, L. H., Kim, A. K., Jung, B. K., Lee, J. K., Shin, J. M., Park, Y. H., Park, H. W., Kim, M. J., Park, K. A., Yun, E. S., & Kim, M. S. (2013). Removal of pesticides during washing and cooking of rice. Journal of Food Hygiene and Safety, 28(1), 31-35.   DOI
5 Im, M. H., & Ji, Y. J. (2016). A review on processing factors of pesticide residues during fruits processing. Journal of Applied Biological Chemistry, 59(3), 189-201.   DOI
6 Im, M. H., Kwon, K. I., Park, K. S., Lee, K. J., Chang, M. I., Yun, W. K., Choi, W. J., Yoo, K. S., & Hong, M. K. (2007). Reduction rate of azoxystrobin, fenhexamid and cyprodinil during ginseng processing. Korean Journal of Food Science and Technology, 39(5), 575-579.
7 Keikotlhaile, B. M., Spanoghe, P. Steurbaut, W. (2010). Effects of food processing on pesticide residues in fruits and vegetables: A meta-analysis approach. Food and Chemical Toxicology, 48(1), 1-6.   DOI
8 Kim, J. S., Kang, E. J., Chang, Y. E., Lee, J. H., Kim, G. C., & Kim, K. M. (2013). Characteristics of strawberry jam containing strawberry puree. Korean Journal of Food and Cookery Science, 29(6), 725-731.   DOI
9 Kim, N. H., Park, K. A., Jung, S. Y., Jo, S. A., Kim, Y. H., Park, H. W., Lee, J. M., Lee, S. M., Yu, I. S., & Jung, K. (2016). Meta-analytic approach to the effect of food processing treatment on pesticide residues in agricultural products. The Korean Journal of Pesticide Science, 20(1), 14-22.   DOI
10 Kwon, H. Y., Kim, J. B., Lee, H. D., Ihm, Y. B., K, K. S., Kwon, O. K., Choi, D. S., & Choi, J. H. (2006). Reduction of pesticide residues in/on mini-tomato by washing at the different harvest days after pesticide spray. The Korean Journal of Pesticide Science, 10(4), 306-312.
11 Kwon, H.Y., Kim, T. K., Hong, S. M., Kim, C. S., Baeck, M. K., Kim, D. H., & Son, K. A. (2013). Removal of pesticide residues in field-sprayed leafy vegetables by different washing method. The Korean Journal of Pesticide Science, 17(4), 237-243.   DOI
12 Lee, H. S., Hong, S. M., Kwon, H. Y., Kim, D. B., & Moon, B. C. (2017). Comparison of residue patterns between foliar application and drenching in export strawberry. Journal of Applied Biological Chemistry, 60(4), 313-319.   DOI
13 Polat, B., & Tiryaki, O. (2019). Assessing washing methods for reduction of pesticide residues in Capia pepper with LC-MS/MS. Journal of Environmental Science and Health, Part B, DOI: 10.1080/03601234.2019.1660563.
14 Lopez-Fernandez, O., Rial-Otero, R., & Simal-Gandara, J. (2013). Factors governing the removal of mancozeb residues from lettuces with washing solutions. Food Control, 34(2), 530-538.   DOI
15 Lozowicka, B., & Jankowska, M. (2016b). Comparison of the effects of water and thermal processing on pesticide removal in selected fruit and vegetables. Journal of Elementology, 21(1), 99-111. https://doi.org/10.5601/jelem.2015.20.2.917.
16 Lozowicka, B., Jankowska, M., Hrynko, L., & Kaczynski, P. (2016a). Removal of 16 pesticides from strawberries by washing with tap water and ozone water, ultrasonic cleaning and boiling. Environmental Monitoring and Assessment, 188(1), 51, https://doi.org/10.1007/s10661-015-4850-6.   DOI
17 Noh, H. H., Lee, J. Y., Park, H. K., Jeong, H. R., Lee, J. W., Jo, S. H., Kwon, H. Y., & Kyung, K. S. (2018). Dissipation and processing factor of etofenprox and fenitrothion residue in Chinese matrimony vine by drying. Korean Journal of Environmental Agriculture, 37(3), 213-220.   DOI
18 Park, S. Y., Kang, H. R., Ko, K. Y., Gil, K. H., Im, M. H., & Lee, K. S. (2009). On the processing and reduction factors of several pesticides with welsh onion. The Korean Journal of Pesticide Science, 13(4), 249-255.
19 Ryu, J. S., Lee, S. H., Kwak, S. Y., Kang, J. G., Hong, S. H., Hwang, J. I., & Kim, J. E. (2017). Residue characteristics of hexaconazole and myclobutanil fungicides during processing of Korean cabbage. The Korean Journal of Pesticide Science, 21(4), 525-532.   DOI
20 Saber, A. N., Malhat, F. M., Badawy, H. M. A., & Barakat, D. A. (2016). Dissipation dynamic, residue distribution and processing factor of hexythiazox in strawberry fruits under open field condition. Food Chemistry, 196, 1108-1116.   DOI
21 Shim, A. R., Choi, E. H., & Lee, S. R. (1984). Removal of malathion residues from fruits and vegetables by washing processes. Korean Journal of Food Science and Technology, 16(4), 418-422.
22 Yoon, C. H., Park, W. C., Kim, J. E., & Kim, C. H. (1997). Removal efficiency of pesticide residues on apples by ultrasonic cleaner. Korean Journal of Environmental Agriculture, 16(3), 255-258.
23 You, Y. H., Lee, Y. S., & Kwon, H. J. (2011). Reduction factor of pesticides with different physicochemical properties under washing and cooking conditions. Korean Journal of Food Science and Technology, 43(5), 537-543.   DOI