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Pesticide Residues on Field-Sprayed Apricots and in Apricot Drying Processes
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    Pesticide Residues on Field-Sprayed Apricots and in Apricot Drying Processes
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    Dipartimento di Tossicologia, Università di Cagliari, viale Diaz 182, 09126 Cagliari, Italy, and Centro Regionale Agrario Sperimentale, 09100 Cagliari, Italy
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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 1998, 46, 6, 2306–2308
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    https://doi.org/10.1021/jf980059d
    Published May 23, 1998
    Copyright © 1998 American Chemical Society

    Abstract

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    The disappearance of bitertanol, diazinon, iprodione, phosalone, and procymidone on field-sprayed apricots and their fate during sunlight- and oven-drying processes were studied. After treatments in the field, diazinon disappeared completely after a week, whereas the other pesticides at preharvest time showed residues 50% below MRLs. The pesticides decreased with pseudo-first-order kinetics and half-lives ranging from 9.1 to 24.4 days. The sunlight- and oven-drying processes caused the fruit to concentrate by a factor of ∼6 times. Nevertheless, the pesticide residues present in the dried fruit were lower than in the fresh fruit. The residue decreases were higher in the sunlight process than in the oven process. In the former, on average, the residues on the dried fruits were about half those on the fresh fruits, whereas in the latter they were about equal.

    Keywords: Apricots; drying processes; pesticides; residues

    Copyright © 1998 American Chemical Society

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     Author to whom correspondence should be addressed (fax 39 70 300740; e-mail [email protected]).

     Università di Cagliari.

     Centro Regionale Agrario Sperimentale.

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    This article is cited by 33 publications.

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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 1998, 46, 6, 2306–2308
    Click to copy citationCitation copied!
    https://doi.org/10.1021/jf980059d
    Published May 23, 1998
    Copyright © 1998 American Chemical Society

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