Effect of different processing techniques on the residue levels of some acaricides and insecticides in gherkin pickles

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dc.contributor.authorHazarhun, Gülden
dc.contributor.authorKumral, Aysegul
dc.contributor.authorMaden, Büşra
dc.contributor.authorAyyıldız, Kübra
dc.date.accessioned2026-02-08T15:08:05Z
dc.date.available2026-02-08T15:08:05Z
dc.date.issued2025
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractGherkin plants grown in the greenhouse of Bursa Uludağ University were sprayed with different acaricides and insecticides (spiromesifen, etoxazole, deltamethrin, chlorantraniliprole, acetamiprid) at the legal field application doses in 2023. Fruits that were harvested after the pre-harvest intervals of the applied test pesticides were processed for pickle making. Pickles were produced by fermentation and canning (fresh pack) techniques. Changes in pesticide residue levels were monitored at each processing step. Processing factors for each pesticide were calculated for fermentation and canning techniques. No significant reductions were observed in the concentrations of all pesticides in raw material following harvest. On the other hand, changes in the concentrations of spiromesifen, chlorantraniliprole and acetamiprid were significant throughout both canning and natural fermentation processes. However, neither process affected the concentrations of deltamethrin and etoxazole. The stability of deltamethrin residues may be related to low pH in both types of processes, but this explanation is not suitable for etoxazole due to its increased stability under high pH conditions. Processing factors of all the tested pesticides were lower than 1 for both treatments but varied depending on the processing method and chemical characteristics and degradation mechanisms of the pesticides.
dc.identifier.doi10.16970/entoted.1644419
dc.identifier.endpage139
dc.identifier.issn1010-6960
dc.identifier.issn2536-491X
dc.identifier.issue2
dc.identifier.startpage129
dc.identifier.trdizinid1319965
dc.identifier.urihttps://doi.org/10.16970/entoted.1644419
dc.identifier.urihttps://hdl.handle.net/20.500.12885/4772
dc.identifier.volume49
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofTürkiye Entomoloji Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TR-Dizin_20260207
dc.subjectFood safety
dc.subjectinsecticide
dc.subjectAcaricide
dc.subjectfermentation
dc.subjectcanning
dc.subjectprocessing factor
dc.subjectgherkins
dc.titleEffect of different processing techniques on the residue levels of some acaricides and insecticides in gherkin pickles
dc.typeArticle

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