Comparison of Removal Efficiencies of Different Household Cleaning Methods in Reducing Imidacloprid and Triabendazole Residues on Cherry Tomatoes

Zhi-Yuan Meng, Yue-Yi Song, Xiao-Jun Chen, Ya-Jun Ren, Chun-Liang Lu, Li Ren, Hua-Chen Gen, Jia-Xin Zhu, Quan Yuan, Teng-Fei Li, Zhi-Ying Xu

Abstract


People have paid much attention on the pesticide residues in agricultural products at present. However there are less concern on processed agricultural products or on final consumption of processed foods, even though most processed foods are being finally consumed. In this paper, pesticide residues such as imidacloprid and triabendazole on the cherry tomatoes were cleaned by conducting different household cleaning methods in the way of normal vegetable cleaning. Results showed that it can effectively remove the residual imidacloprid on cherry tomatoes by soaking first them in water and then rinsing them with running tap water, wherein the removal rates were 30.59%-65.24% and processing factor were 0.3476-0.6941. While to remove the residual triabendazole on cherry tomatoes, we first soaked them in 0.1% edible vinegar solution and then rinsed them with running tap water, which can also effectively remove the triabendazole residues on the cherry tomatoes, with removal rates reaching 29.31%-74.01% and processing factor reaching 0.2599-0.7069. Our research provides an inherent relationship between pesticide residues and cleaning approaches as well as important theoretical basis for risk assessments of agricultural food.


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DOI: http://dx.doi.org/10.5539/jas.v8n10p83

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