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Abstract
The effect of home processing (washing, peeling, coring and juicing) on residue levels of chlorpyrifos, β-cypermethrin, tebuconazole, acetamiprid and carbendazim in apple segments was investigated. The pesticide residues were determined by UPLC-MS/MS and GC with a flame photometric (FPD) and electron capture detection (ECD). The results indicated that the pesticide residue levels in the apple peel and core were higher compared with in the apple flesh. After peeled and cored apple was processed into apple juice and pomace, chlorpyrifos, β-cypermethrin and tebuconazole were concentrated in the apple pomace. However, residues of acetamiprid and carbendazim were exceptions. The apple pomace was free of acetamiprid, which was mainly present in the apple juice. After washing the mean loss of chlorpyrifos, β-cypermethrin, tebuconazole, acetamiprid and carbendazim from apples under recommended dosage and twofold higher dosage were 17–21%, 6.7–7.1%, 13–32%, 42–67% and 47–50%, respectively. The pesticide residues were significantly reduced in the edible part of the apple except for β-cypermethrin during peeling and coring process. The removal effect of apple juicing was found to be the most pronounced on β-cypermethrin residue, which was reduced in the range of 81–84%, and the reductions of chlorpyrifos, tebuconazole, acetamiprid and carbendazim upon apple juicing were in the range of 15–36%.
Acknowledgements
This work was supported financially by the foundation established by National Basic Research Program of China (The 973 Program, Grant Number 2009CB119000), National Natural Science Foundation of China (Grant Numbers 31071706 and 31000863), and Public Service Sector Research and Development Project (Grant Numbers 200903054 and 200903033). The authors Zhiqiang Kong and Weili Shan contributed equally to this paper.