Dissipation of acetamiprid and pyridaben residues in capia pepper during different drying methods: implications for...

This study evaluated the influence of different drying methods (oven, vacuum oven, sun, shade, and greenhouse) and temperatures (60, 70, and 80 °C) on the reduction of acetamiprid and pyridaben residues in capia peppers (Capsicum annuum L.). Drying was conducted until the samples reached the target moisture content, and drying characteristics, energy consumption, color parameters, and pesticide residues were determined. Among the tested methods, oven drying at 80 °C resulted in the shortest drying time and the highest energy efficiency. Greenhouse drying generally preserved product color more effectively than the other methods. Drying kinetics were best described by the Page model (R² = 0.9997). Both pesticides showed significant reductions during the drying process, with pyridaben exhibiting greater reduction than acetamiprid. Increasing drying temperature enhanced pesticide reduction across all drying methods. The highest residue reductions were obtained under oven and vacuum oven drying at 80 °C. While vacuum drying at 80 °C produced the greatest net residue reduction, oven drying at the same temperature provided a more favorable balance between drying time and energy efficiency. These findings demonstrate that drying, particularly at elevated temperatures, can serve as an effective postharvest strategy for reducing pesticide residues in peppers while maintaining acceptable product quality and process efficiency.