Effects Of Diferent Processing Methods On Three Pesticide Residues In Peach Fruit

Studying changes in pesticide residues and processing factors during storage and processing can help guide dietary exposure assessment and provide a reference for the safe and reasonable application of pesticides in primary agricultural products.In this paper,by simulating storage and several different processing processes,the pesticide residue behavior of peach during storage and processing was studied,and the dietary risk assessment of the peach products produced was carried out.(1)By studying the subcellular distribution of the three pesticides in peach pulp,it was found that chlorpyrifos was more easily enriched on the cell wall and organelles,and carbendazim and imidacloprid were more easily enriched in the soluble components of the cells.By simulating the cold storage of peach,the digestion dynamics of chlorpyrifos,carbendazim and imidacloprid in peach in 0,5,15 and 30 days were found.Under storage conditions of 0-2 ?,the residual amount of chlorpyrifos in peach whole fruit and peel was found in Within 30 days,they dropped by about 22.58% and 15.87% respectively,and the residual amount of Chlorpyrifos in peach pulp remained basically stable;Imidacloprid is more stable in peach;Carbendazim residues in peach whole fruit,peel and pulp have decreased by about 40.61%,40.94% and 41.29%,respectively.(2)Through laboratory simulation of the effects of variable temperature pressure difference puffing drying and vacuum freeze drying on the three pesticide residues in peach,it was found that during the processing of peach crisps,the steps of cleaning,peeling,blanching and color protection can reduce peach Pesticide concentration.The vacuum freeze-drying processing factors of chlorpyrifos,carbendazim and imidacloprid were 0.12,0.06 and 0.92,respectively.The processing factors for chlorpyrifos,carbendazim,and imidacloprid puffing and drying were 0.06,0.14,and 2.26,respectively.The dietary risk assessment found that the three pesticides in the Peach Crisps product did not pose an unacceptable risk to the general population.(3)The effect of preparing peach source juice from clarified fruit juice,meat juice and household juice on three pesticide residues in peach through laboratory simulation found that each step in the process of clarified raw juice can reduce the three pesticide residues.In the whole process,the residues of chlorpyrifos,spinosad and imidacloprid were reduced by 99.84%,99.22% and 85.28% respectively.During the processing of meat juice,the residual amount of chlorpyrifos in the juice will decrease with the increase of the mesh size,while imidacloprid and carbendazim are not affected by the mesh size.The home juice processing process found that peeling the peach before the home juice processing can significantly reduce the pesticide residue concentration in the peach juice.The processing factors of chlorpyrifos in clarified raw juice,juice with meat,peeled family juice and non-peeled family juice were 0.002,0.010,0.012 and 0.087;The processing factors in family juice and non-peeled family juice are 0.008,0.038,0.023 and 0.154,respectively;the processing factors of imidacloprid in clarified juice,meat juice,peeled family juice and non-peeled family juice.They are 0.147,0.359,0.654 and 1.093,respectively.The dietary risk assessment of different processing methods found that carbendazim in the family juice without peeling may have dietary risks for pregnant women.The three pesticides in the peach juice product will not pose an unacceptable risk to the general population and can be consumed with confidence.