Effect of Household Processing and Unit-to-Unit Variability of Pyrifenox, Pyridaben, and Tralomethrin Residues in Tomatoes

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Abstract

Residue levels of pyrifenox, pyridaben, and tralomethrin were determined in unprocessed and processed tomatoes, grown in a experimental greenhouse, to evaluate the effect of three different household processes (washing, peeling, and cooking) and the "unit to unit" variability of these pesticides in tomatoes. The study was carried out on 11 greenhouse tomato samples collected during a 5 week period in which two successive treatments with the studied pesticides were applied. Residue levels in unprocessed and processed tomato samples were determined by means of ethyl acetate extraction and gas chromatography-electron capture detection determination. The washing processing factor results were 0.9 +/- 0.3 for pyridaben, 1.1 +/- 0.3 for pyrifenox, and 1.2 +/- 0.5 for tralomethrin, whereas the peeling processing factors were 0.3 +/- 0.2 for pyridaben and 0.0 +/- 0.0 for both pyrifenox and tralomethrin. The average loss of water in the tomato pure samples during the cooking process was approximately 50%; the cooking processing factors were 2.1 +/- 0.8 for pyridaben, 3.0 +/- 1.1 for pyrifenox, and 1.9 +/- 0.8 for tralomethrin. The unit-to-unit variability factors were determined on three different greenhouse samples analyzing 10 different units of unprocessed tomatoes from each sample. In all cases, the unit-to-unit variability factor results were within the range of 1.3-2.2.

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