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BACKGROUND Several diseases and insects may cause damage to the normal growth of cucumber. Azoxystrobin and meptyldinocap, because of their novel mode of action, are effective against pathogens that have developed reduced sensitivity to other fungicides. Azoxystrobin is persistent in various crops and environments. However, there is a lack of research on the dissipation of these two pesticides, especially meptyldinocap. RESULTS Analytes could be quantified with decent recoveries of 90–101%, with relative standard deviations (RSDs) of 3.0–10.1%. The terminal residues of meptyldinocap and azoxystrobin in cucumber were all < limit of quantification (LOQ) (0.02 and 0.05 mg kg−1). The half‐lives of meptyldinocap and azoxystrobin were 0.8–1.1 and 1.2–2.8 days, respectively. The processing factors (PFs) for washing were all < 1, but the removal rate for washing was < 29.0%. Peeling had a significant effect on the removal of pesticide. The largest residue reductions were noticed through the pickling process, but special care should be taken regarding residues in the pickling solution as pesticides could transfer to them from cucumber. A more interesting finding was that the degradation of two pesticides was accelerated by the addition of calcium oxide. CONCLUSION Pesticide residues on cucumber decreased after these processes. These results enable the health‐risks from dietary exposures to pesticide residues to be characterized. They enable maximum residue limits (MRLs) to be established for pesticide residues in food products. They also assist the optimization of food processing with regard to pesticide residue dissipation. © 2019 Society of Chemical Industry

BACKGROUND Iprodione is considered to be an endocrine‐disturbing pesticide, which could harm consumers. The garlic crop has three edible parts: the garlic, the green garlic, and the garlic shoot, which correspond to different stages of its growth. In this study, iprodione residue dissipation and distribution in these three edible parts were investigated, and dietary risk was evaluated. RESULTS Iprodione residues were present in these samples in the following order: green garlic > garlic shoot > > garlic. The dissipation of iprodione in green garlic was slow with a half‐life of 5.82–19.25 days. A very high RQchronic value of 207.35–407.30% suggested that the residual iprodione in green garlic had an unacceptable level of risk. Iprodione residue was significantly eliminated (59–90%) by an alkaline solution. The order for removing iprodione by soaking was the alkaline solutions (0.5% and 2% NaHCO3) > the acidic solutions (5% and 10% of vinegar) ≈ the neutral solutions (the 1% and 2% of table salt) > tap water. Processing factors (PFs) were <1, indicating that processing could decrease the iprodione residue level. CONCLUSION This work could contribute to establishing maximum residue limits (MRLs) for iprodione in garlic, green garlic, and garlic shoots, and could provide guidance on the safe and appropriate use of iprodione in the garlic crop. © 2020 Society of Chemical Industry

The effect of long-term storage on the stabiliry ofpasteurized (PA) or sodium benzoate (SB) (0.1 X) treated peach puree was studied. Color, viscosity, soluble solids, pH, titratable acidity, sugars and organic acids were monitored over 4 months. Yeasts were the major microorganisms causing spoilage in nontreated peach puree. Storage at 2C increased the holding time of the control to 17 days compared with 3 days at 2SC. No yeast or other microorganisms were found in PA or SB treated puree held at 2 and 25C, for 120 days; the most significant change observed was a gradual browning. Cold temperature storage slowed down the browning. Other compositional changes were minimal. Pasteurized or SB puree stored at 25C for 4 months showed a decrease in sucrose and an increase of glucose andfructose. Malic, citric and quinic acids were stabilized by SB. Pasteurization or use of SB may be valuable for holding partially processed peach puree.