Effects of washing treatments on pesticide residues in agricultural products

Yıl 2023, Sayı: 29, 1 - 11, 23.01.2023

Osman Tiryaki Burak Polat

Öz

Objective: In recent years, besides the analysis of pesticide residues in fresh fruit and vegetables, researches have also been carried out on residue removal or reduction rates on different agricultural commodities. Farmers prefer various food-processing methods when they experience problems in marketing or when they wish to have value-added. In this sense, it is important to know the fate of pesticides after processing. Washing, peeling, drying and processing into fruit juice are the most common processing methods applied to fruits. In this study, it is aimed to compile information about the effects of various washing methods on pesticide residue removal or reduction rates and the factors (pesticide water solubility and mode of action, preharvest intervals, type, and duration of washing) affecting such removal or reduction rates.

Conclusion: There are various washing processes for the removal of pesticides from agricultural commodities. Washing usually reduces pesticide residues. Washing with non-toxic acidic solutions, ozonated water, and ultrasonic cleaning have been found to be more effective than washing with tap water. The most important factors affecting washing processes were identified as pesticide water solubility and mode of action. Since field-spraying allows the pesticides to penetrate into biologically active plant parts, field-sprayed samples should be used in washing processes. In this review study, the necessity of washing fruits and vegetables before consumption was pointed out once again.

Anahtar Kelimeler

residue, washing process, processing factor (PF), pesticide mode of action

Tarımsal ürünlerde yıkama işlemlerinin pestisit kalıntıları üzerine etkileri

Öz

Amaç: Son yıllarda yaş meyve sebzelerde pestisit kalıntılarının analizine ilave olarak işlenmiş tarımsal ürünlerde de kalıntıların belirlenmesi üzerine araştırmalar yapılmaktadır. Üreticiler, ürünü pazarlamada problem olduğunda veya ürününe katma değer kazandırmak istediğinde, ürününü çeşitli şekillerde işlemeyi tercih etmektedir. Bu anlamda da işlemeden sonra ürünlerde pestisitlerin akıbetinin bilinmesi önemlidir. Bu ürün işlemelerinin en fazla kullanılanları, yıkama, kabuk soyma, kurutma ve meyve suyu işlemedir. Bu çalışmada, çeşitli yıkama tekniklerinin pestisit kalıntılarının giderilmesi üzerine etkisi ve buna etkili olan çeşitli faktörlerin (pestisitin suda çözünürlüğü, etki mekanizması, hasat ile son ilaçlama arasında geçen süre ve yıkamanın süresi) derlenmesi amaçlanmıştır.

Sonuç: Pestisitlerin ürünlerden uzaklaştırılması için çeşitli yıkama işlemleri vardır. Yıkama genellikle pestisit kalıntılarını azaltır. Toksik olmayan asidik çözeltiler, ozonlu su, ultrasonik temizleme ile yıkamanın çoğu çalışmada musluk suyu ile yıkamaya göre daha etkili olduğu bulunmuştur. Yıkama işlemini etkileyen en önemli faktörler pestisitin suda çözünürlüğü ve etki şeklidir. Tarlada ilaçlama, pestisitlerin biyolojik olarak aktif bitki kısımlarına nüfuz etmesine izin verdiği için, yıkama işleminde tarlada ilaçlanmış numuneler kullanılmalıdır. Bu derleme çalışmasında meyve ve sebzelerin tüketilmeden önce yıkanması gerekliliği bir kez daha vurgulanmıştır.

Anahtar Kelimeler

kalıntı, yıkama işlemi, işleme faktörü (PF), pestisit etki mekanizması

Kaynakça

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