Related Experiment Videos
Fungicide residues in strawberry processing.
1Department of Wine Analysis and Beverage Research and Department of Fruit Growing, Research Institute Geisenheim, P.O. Box 1154, D-65358 Geisenheim, Germany. will@geisenheim.fa.fh-wiesbaden.de
Journal of Agricultural and Food Chemistry
|December 20, 1999
Summary
Fungicide residues like dichlofluanid, procymidone, and iprodione significantly decrease during strawberry processing into juice and wine. However, jam processing retains higher fungicide levels due to the absence of residue-diminishing steps.
Area of Science:
- Agricultural Chemistry
- Food Science
- Environmental Science
Background:
- Fungicides are crucial for crop protection but their fate during food processing requires thorough investigation.
- Understanding fungicide residue levels in processed foods is essential for consumer safety and regulatory compliance.
Purpose of the Study:
- To investigate the fate of dichlofluanid, procymidone, and iprodione during strawberry processing into juice, wine, and jam.
- To quantify fungicide residue reduction through processing steps like pressing and clarification.
Main Methods:
- Field application of three fungicides (dichlofluanid, procymidone, iprodione) to strawberries at recommended and high rates.
- Analysis of fungicide residues in raw strawberries and processed products (juice, wine, jam).
- Comparison with untreated controls to assess processing impact.
Main Results:
- Highest fungicide residues were detected in pomace after pressing.
- Juices and wines exhibited very low residue levels, below legal limits.
- Processing steps like pressing and clarification reduced residues by 50-100%.
Conclusions:
- Strawberry processing significantly reduces fungicide residues, especially in juice and wine production.
- Processing whole fruit into products like jam results in higher retained fungicide levels due to fewer residue-diminishing steps.