Processing Factors of Pesticide Residues in Cucumber Pickles Using LC MS/MS

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Kumral A., Hazarhun G., Maden B., Ayyıldız K.

2nd. International Food Chemistry Congress , Antalya, Turkey, 16 - 19 March 2023, pp.18

  • Publication Type: Conference Paper / Summary Text
  • Doi Number: 10.25135/rfac.2023.2nd.op09
  • City: Antalya
  • Country: Turkey
  • Page Numbers: pp.18
  • Bursa Uludag University Affiliated: Yes


The intense use of pesticides against plant pests and diseases during cucumber growing in greenhouses may lead to high levels of pesticide residues in the final product. The concentration of pesticide residues in cucumber fruits can change during subsequent pickle processing steps and could be affected with washing, sterilising or keeping at low pH levels during fermentation. This study was conducted to detect the residue levels of 2 acaricides, 3 insecticides and 6 fungicides in cucumbers grown at greenhouse during each step of pickling processing (washing, fermentation and pasteurisation). Pesticides were applied at their recommended field doses with a knapsack sprayer under greenhouse conditions on three independent plots 3 days before harvesting (Preharvest interval-PHI). After harvesting, raw materials were processed with two different processing techniques (canned and fermented) according to Compendium of Representative Processing Techniques. Investigated in Regulatory Studies for Pesticides. The extraction and cleaning up of the pesticides, acetamiprid, ametoctradin, azoxystrobin, chlorantraniliprole, deltamethrin, difenoconazole, dimethomorph, etoxazole, fluopicolide, propamocarb and spiromesifen, were conducted by using QuEChERS method3 . The residue levels were detected with LC MS/MS. The multi-residue analysis method was validated according to the SANTE guidelines4,5. The processing factor (pf) values obtained during canned pickle processing steps such as washing, pasteurisation and storage (21 days), were found as 0.25-1.10; 0.03-0.89; 0.01-0.68, respectively. The pf values of fermented pickle processing steps like washing, fermentation and pasteurisation, ranged with 0.39-0.98; 0.03-0.79; 0.01-0.85, respectively. During both types of pickle processes, pesticide residues remained lower than the Maximum Residue Levels. This study was funded by the collaboration of Bursa Uludag University and Perla Fruit Company with the grant number FKA-2021-531. Keywords: Pest൴c൴de res൴dues; cucumber; LC MS/MS