Farklı işleme tekniklerinin kornişon turşularındaki bazı akarisit ve insektisitlerin kalıntı seviyeleri üzerindeki etkisi

Öz

Bu çalışmada, Bursa Uludağ Üniversitesinin serasında yetiştirilen kornişon tipi hıyar bitkilerine, 2023 yılında önerilen uygulama dozlarında farklı akarisit ve insektisitler (spiromesifen, etoxazole, deltamethrin, chlorantraniliprole, acetamiprid) uygulanmıştır. Tüm pestisitler için hasat öncesi aralık süreleri tamamlandıktan sonra hasat edilen meyveler, turşu işleme için hazırlanmıştır. Turşular, fermantasyon ve konserve teknikleri kullanılarak üretilmiştir. Her işleme aşamasında pestisit kalıntılarındaki değişiklikler izlenmiş ve her bir pestisit için fermente ve konserve yöntemleri için işleme faktörleri hesaplanmıştır. Hasat sonrasında ham maddede uygulanan tüm pestisitlerin konsantrasyonlarında önemli bir azalma bulunmamıştır. Öte yandan, spiromesifen, chlorantraniliprole ve acetamiprid konsantrasyonlarındaki değişiklikler hem konserve hem de doğal fermantasyon işlemleri boyunca önemli bulunmuştur. Ancak, her iki işlem türü de deltametrin ve etoxazole konsantrasyonlarını etkilememiştir. Deltametrindeki bu kararlılığın, her iki işlem türünde de düşük pH ile ilişkili olabileceği düşünülse de etoxazole için bu açıklama uygun bulunmamıştır. Çünkü yüksek pH koşullarında etoxazole’ün kararlılığının arttığı bilinmektedir. Her iki işlem için de tüm pestisitlerin işleme faktörleri 1’den düşük olmakla birlikte, işleme yöntemi, pestisitlerin kimyasal yapısı ve bozunma mekanizmalarına bağlı olarak değişiklikler göstermiştir.

Anahtar Kelimeler

• Akarisit
• konserve
• kornişon
• fermantasyon
• gıda güvenliği
• insektisit
• işleme faktörü

Effect of different processing techniques on the residue levels of some acaricides and insecticides in gherkin pickles

Abstract

Gherkin plants grown in the greenhouse of Bursa Uludağ University were sprayed with different acaricides and insecticides (spiromesifen, etoxazole, deltamethrin, chlorantraniliprole, acetamiprid) at the legal field application doses in 2023. Fruits that were harvested after the pre-harvest intervals of the applied test pesticides were processed for pickle making. Pickles were produced by fermentation and canning (fresh pack) techniques. Changes in pesticide residue levels were monitored at each processing step. Processing factors for each pesticide were calculated for fermentation and canning techniques. No significant reductions were observed in the concentrations of all pesticides in raw material following harvest. On the other hand, changes in the concentrations of spiromesifen, chlorantraniliprole and acetamiprid were significant throughout both canning and natural fermentation processes. However, neither process affected the concentrations of deltamethrin and etoxazole. The stability of deltamethrin residues may be related to low pH in both types of processes, but this explanation is not suitable for etoxazole due to its increased stability under high pH conditions. Processing factors of all the tested pesticides were lower than 1 for both treatments but varied depending on the processing method and chemical characteristics and degradation mechanisms of the pesticides.

Keywords

• Acaricide
• canning
• gherkins
• fermentation
• food safety
• insecticide
• processing factor

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