Residual characteristics and processing factors of azoxystrobin during eggplant and lettuce processing

This study was conducted to investigate changes in pesticide residues in eggplant and lettuce during washing and cooking processes after application with azoxystrobin.Eggplant was processed with running washing, steaming, and stir-frying, and lettuce was processed with soaking washing, running washing, soaking and running washing, ultrasonic cleaning, and blanching.The limit of quantitation of GC analysis of azoxystrobin was 0.01 mg/kg and the recovery rate was 84.7-109.5%.The azoxystrobin processing factors (PFs) and reduction rates in eggplant and lettuce were calculated and the results were as follows.In the case of eggplant, the azoxystrobin PF and reduction rate of running washing were 0.29 and 71.1%, respectively, those of steaming were 0.32 and 68.0%, respectively, and those of stir-frying were 0.24 and 75.7%, respectively.In the case of lettuce, the azoxystrobin PF and reduction rate of soaking washing were 0.25, 75.3%, those of running washing were 0.61 and 38.9%, respectively, those of soaking and running washing were 0.32, 68.0%, those of ultrasonic cleaning were 0.47 and 53.1%, respectively, and those of blanching were 0.26 and 73.6%, respectively.It could be identified that pesticide residues in eggplant and lettuce can be effectively reduced through washing and cooking processes and that most of pesticide residues were removed when cooking processes were undergone after washing.Therefore, azoxystrobin PFs after washing and processing can be provided as basic data for risk assessment.