Determination of the changes in the pesticide amount of the peach concentrate in the industrial production stages

In this study, the effect of the process steps on the amount of pesticide (chlorpyrifos, penconazole, cypermethrin, acetamiprid, carbendazim, malathion) during the production of peach puree concentrate in the fruit juice factory and the laboratory (using pesticide-treated peaches) was investigated. The effects of pre-heat treatments with different temperatures (75°C, 85°C, 90°C) and times (45s, 90s) on pesticide amounts were investigated during production in the laboratory. In addition, during storage of peach puree concentrates at 4°C for 6 months, pesticide changes were examined and processing factors (PF) were calculated for each pesticide during the production and storage stages. Method performance parameters (linearity, matrix effect, reality, repeatability) of pesticide extraction method (Luke, Quechers, ethyl acetate, SPE) were evaluated with 4 different methods from peach samples. Quechers Method was chosen as the most suitable extraction method, since the three levels of recoveries and RSD values were between 73.03-120.00% and 1.17-17.25%, respectively. For the Quechers method, R20.9955 was found and the measurement limit (LOQ) was determined as 10ppb. The amount of pesticide during factory production decreased by 0.16-68.80% after the first wash, 5.86-77.54% after the second wash, 2.80-72.71% after pick-up, 31.90-80.18% after mashing and 6.53-78.26% after the palper. The amount of pesticide during production in the laboratory decreased 0.22-14.49% after washing and 10.44-66.79% after the palper. The highest reduction (chlorpyrifos, acetamiprid, malathion and penconazole) with pre-heating was in the application of 75°C/90s. There was no significant change in pesticide contents during storage.