Residue behavior and processing factors of thirteen field-applied pesticides during the production of Chinese traditional fermented chopped pepper and chili powder

Abstract

In this study, the fate, processing factors and relationship with physicochemical properties of thirteen pesticides in field-collected pepper samples during Chinese chopped pepper and chili powder production was systematically studied. The washing, air-drying, chopping and salting and fermentation processes reduced 24.8%–62.8%, 0.9%–26.4%, 25.1%–50.3% and 16.3%–90.0% of thirteen pesticide residues, respectively, while the sun-drying processing increased the residues of eleven pesticides by 1.27–5.19 fold. The PFs of thirteen pesticides were < 1 in chopped pepper production and the PFs of eleven pesticides were more than 1 for chili powder production. The chopped pepper processing efficiency have most negative correlation with octanol–water partition coefficient. In contrast, the chili powder processing efficiency have most positive correlation with vapour pressure. Thus, this study can offer important references for assessment the pesticide residue levels in Chinese traditional fermented chopped pepper and chili powder production from fresh peppers.

Keywords

• Pesticides
• Chopped pepper
• Chili powder
• Residue behavior
• Processing factors
• HPLC-MS/MS