Removal of pesticide residues from apple and tomato cuticle

Abstract

Pesticide residues are always an unsolved problem in the world despite all kinds of prevention measures. The present research work is based on a scientific hypothesis, i.e., "The removal of average pesticide residue is inversely proportional to the thickness of cuticle." The effects of boron-containing products and plant-based surfactants were tested for the removal of five pesticides (lambda-cyhalothrin, chlorpyrifos, diflubenzuron, metaflumizone, acetamiprid) on tomatoes and apples. Boron-containing products were able to remove the pesticide residues on average between 58.0 and 72.6% in tomatoes and 33.2-58.8% in an apple. While plant-based surfactants removed residues on average between 58.5 and 66.6% in tomatoes and 41.0-53.2% in an apple. The highest removal rate was 72% with etidot at 1%. The solution of 1% C8-C10 provided 66.6% average removal for tomatoes. Less removal was achieved in apples. For an apple, Log K ow and molecular mass (independent variables) were significant with p < 0.01, and the coefficient of determination (R 2 ) was > 0.87. However, the multiple linear regression analysis for ground colemanite was significant with R 2 of 0.96. In tomatoes, neither Log K ow nor molecular mass as significant. The correlation was found between the physical and chemical properties of pesticides, but it is estimated that the thickness of the cuticle is effective in removing pesticides.

Quality Control of Tomato Products and it's Influenced by Some Technological Treatments on Reducing Pesticide Residues.

“…Commercial home preparations such as washing, peeling, blanching, and cooking remove major portions of the residue levels of pesticides that are currently permitted on the raw agricultural crops and freshly eaten plant foods. Removal of pesticide residues by commercial home preparations depends on several factors, such as, character of the surface of plant foods, chemical and physical properties of applied pesticides, the length of time that the pesticide has been in contact with the plant foods, formulation and rate of application and the weather conditions [5,6,21]. The effect of various treatments preparations on residue levels of pesticide detected on tomato is shown in Table (2).…”

“…The data shows that 4% vinegar and 4% vinegar + sonication are the most effective treatments for most of the pesticides, except for Pirimicarb, Chlorpyrifos, and Ethion, which have low reduction percentages. These pesticides are more lipophilic and less soluble in water, so they are harder to remove by washing [6]. The addition of sonication slightly improves the reduction for Atrazine and Cyprodinil, but not for the other pesticides.…”

“…This may be because juicing removes the outer layer of the tomato, where most of the pesticides are concentrated, and exposes the inner layer, where the pesticides have penetrated. Sonication may also damage the tomato tissue and facilitate the migration of pesticides from the outer to the inner layer [6].…”

“…Results in tables (3 and 4) show the intricate relationship between sun drying and pesticide residues in tomatoes fruits . According to some recent studies, different household processing techniques can affect the reduction level of pesticide residue in tomato [6,21,25]. Washing can reduce non-systemic pesticide residues on tomato surfaces by 52-92%, depending on the type of pesticide [5].…”

“…Scientific investigations evaluating the efficacy of household treatments on pesticide residue reduction have yielded diverse findings. Some studies have demonstrated the ability of certain treatments to effectively diminish surface residues, thereby potentially lowering the risk of exposure to harmful chemicals [5,6]. For instance, washing produce with water alone or in combination with vinegar has shown promise in reducing pesticide residues.…”