Effect of washing method on the reduction of insecticide residues and quality characteristics of sweet cherry fruits

Year 2024, Volume: 48 Issue: 1, 89 - 101, 18.03.2024

Gülden Hazarhun , Nabi Alper Kumral , Burcu Gümül , Ayşenur Kolcu , Simge Özkan

https://doi.org/10.16970/entoted.1411875

Abstract

Sweet cherry trees were sprayed with 5 insecticides (acetamiprid, dimethoate, lambda-cyhalothrin, malathion, tau-fluvalinate) at the recommended field doses in this study. Fruits were harvested after the pre-harvested interval for each pesticide completed and then they were immersed into tap water and three different washing solutions (with three different concentrations) for 3 minutes (at 20ºC). Insecticide concentrations were detected with a multi-residual analysis method using LC-MS/MS in Bursa Uludağ University in 2022. Following the treatments, changes in the quality characteristics of fruits were also investigated by quality (colour, texture and fruit cracking rate, water-soluble dry matter) and sensory analysis (fruit and stem colour, firmness, appearance, general acceptability). The results revealed that washing method with tap water during 3 min decreased insecticide residue level by 7-45% depending on insecticide active compound. Higher reduction rates were observed by washing with citric acid (10%), sodium bicarbonate (2.5%) and sodium hydroxide (0.5%). But significant reductions were detected only in lambda-cyhalothrin and malathion residues when compared with the newly harvested fruit samples. Processing factors (PF) of all washing methods were generally lower than 1 except for three treatments. PF values showed variations depending on the type of washing solution and the active compound of insecticides. Although washing with citric acid (10%), sodium bicarbonate (2.5%) and sodium hydroxide (0.5%) solutions caused reduction in residue levels, their negative effects on the quality and sensory characteristics of the fruits cannot be ruled out.

Keywords

Cherry, insecticide, LC-MS/MS, pesticide residues, processing factor, washing method

Ethical Statement

There is no tests on animals and human.

Supporting Institution

Bursa Uludag University, Scientific Research Unit

Project Number

FKA-2021-320

Thanks

This study was funded by Bursa Uludağ University Scientific Research Projects Unit with Grant number FKA-2021-320. The authors thank Prof. Dr. Ayşegül Kumral for her critical reading and scientific corrections of the manuscript.

Yıkama yönteminin kiraz meyvelerindeki insektisit kalıntılarının azaltılmasına ve ürün kalitesi üzerine etkisi

Abstract

Bu çalışmada, kiraz ağaçlarına 5 insektisit formülasyonu (acetamiprid, dimethoate, lambda-cyhalothrin, malathion, tau-fluvalinate) önerilen dozlarda meyvelere uygulanmıştır. Hasat öncesi bekleme süresinden sonra hasat edilen meyveler musluk suyu ve üç farklı yıkama solüsyonuyla (üç farklı konsantrasyonda) 3 dakika süreyle (20°C'de) yıkanmıştır. İnsektisit kalıntıları LC-MS/MS cihazı kullanılarak çoklu kalıntı analizi yöntemiyle Bursa Uludağ Üniversitesinde 2022 yılında tespit edilmiştir. Yıkama uygulamaların ardından meyvelerin kalite özelliklerinde meydana gelen değişiklikler (renk, doku ve meyve çatlama oranı, suda çözünür kuru madde) ve duyusal özellikleri (meyve ve gövde rengi, sertlik, görünüm, genel kabul edilebilirlik) ayrıca araştırılmıştır. Araştırma sonuçlarına göre, musluk suyuyla 3 dakika süreyle yıkama yöntemi, insektisit etken maddesine bağlı olarak kalıntı seviyesini %7-45 oranında azalttığı ortaya konulmuştur. Diğer taraftan, sitrik asit (%10), sodyum bikarbonat (%2.5) ve sodyum hidroksit (%0.5) ile yıkamada daha yüksek etkiler gözlemlenmiştir. Ancak hasat edilen meyve örnekleriyle karşılaştırıldığında sadece lambda-cyhalothrin ve malathion kalıntılarında istatistiki anlamda önemli azalmalar tespit edilmiştir. Tüm yıkama yöntemlerinin işleme faktörleri (PF), üç işlem dışında genellikle 1'den düşük bulunmuştur. PF değerleri yıkama solüsyonunun cinsine ve insektisitlerin aktif bileşiğine bağlı olarak değişiklik göstermiştir. Sitrik asit (%10), sodyum bikarbonat (%2.5) ve sodyum hidroksit (%0.5) solüsyonları ile yıkama, kalıntı düzeylerinde azalmaya neden olsa da meyvelerin kalitesi ve duyusal özellikleri üzerinde göz ardı edilemez olumsuz etkiler oluşturmuştur.

Keywords

Kiraz, insektisit, LC-MS/MS, pestisit kalıntısı, işleme faktörü, yıkama metodu

Project Number

FKA-2021-320

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