Effect of Household Processing and Unit-to-Unit Variability of Pyrifenox, Pyridaben, and Tralomethrin Residues in Tomatoes

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• 作者：Mourad Boulaid ; Ana Aguilera ; Francisco Camacho ; Mohamed Soussi ; and Antonio Valverde
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2005
• 出版时间：May 18, 2005
• 年：2005
• 卷：53
• 期：10
• 页码：4054 - 4058
• 全文大小：67K
• 年卷期：v.53,no.10(May 18, 2005)
• ISSN：1520-5118

文摘

Residue levels of pyrifenox, pyridaben, and tralomethrin were determined in unprocessed andprocessed tomatoes, grown in a experimental greenhouse, to evaluate the effect of three differenthousehold processes (washing, peeling, and cooking) and the "unit to unit" variability of thesepesticides in tomatoes. The study was carried out on 11 greenhouse tomato samples collected duringa 5 week period in which two successive treatments with the studied pesticides were applied. Residuelevels in unprocessed and processed tomato samples were determined by means of ethyl acetateextraction and gas chromatography-electron capture detection determination. The washing processingfactor results were 0.9 ± 0.3 for pyridaben, 1.1 ± 0.3 for pyrifenox, and 1.2 ± 0.5 for tralomethrin,whereas the peeling processing factors were 0.3 ± 0.2 for pyridaben and 0.0 ± 0.0 for both pyrifenoxand tralomethrin. The average loss of water in the tomato pure samples during the cooking processwas ~50%; the cooking processing factors were 2.1 ± 0.8 for pyridaben, 3.0 ± 1.1 for pyrifenox,and 1.9 ± 0.8 for tralomethrin. The unit-to-unit variability factors were determined on three differentgreenhouse samples analyzing 10 different units of unprocessed tomatoes from each sample. In allcases, the unit-to-unit variability factor results were within the range of 1.3-2.2.Keywords: Pyrifenox; pyridaben; tralomethrin; tomatoes; household processing; residues variability