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Article

Evaluation of Pesticide Residue Dynamics in Lettuce, Onion, Leek, Carrot and Parsley

1
Crop Research Institute, Division of Crop Protection and Plant Health, Drnovska 507, 161 06 Prague, Czech Republic
2
Department of Food Analysis and Nutrition, University of Chemistry and Technology, Technicka 3, 166 28 Prague, Czech Republic
*
Author to whom correspondence should be addressed.
Foods 2020, 9(5), 680; https://doi.org/10.3390/foods9050680
Received: 8 April 2020 / Revised: 19 May 2020 / Accepted: 20 May 2020 / Published: 25 May 2020
(This article belongs to the Special Issue Detection of Residual Pesticides in Foods)
The dynamics of 32 active substances contained in pesticide formulations (15 fungicides and 17 insecticides) were analyzed in iceberg lettuce, onion, leek, carrot, and parsley. Pesticide residues were monitored from the time of application until harvest. In total, 114 mathematical models of residue dissipation were developed using a first-order kinetic equation. Based on these models, it was possible to predict the action pre-harvest interval (the time between the last pesticide application and crop harvest) needed to attain a targeted action threshold (value significantly lower than the maximum limit) for low-residue vegetable production. In addition, it was possible to determine an action pre-harvest interval based on an action threshold of 0.01 mg kg−1 to produce vegetables intended for zero-residue production. The highest amount of pesticide residues were found in carrot and parsley leaves several days after treatment, and pesticide dissipation was generally slow. Lower amounts were found in leeks and lettuce, but pesticide dissipation was faster in lettuce. According to our findings, it seems feasible to apply reduced pesticide amounts to stay below unwanted residue levels. However, understanding the effectivity of reduced pesticide application for controlling relevant pest organisms requires further research. View Full-Text
Keywords: pesticide residues; low-residue production; zero-residue production; half-lives; pre-harvest interval; lettuce; onion; leek; carrot; parsley pesticide residues; low-residue production; zero-residue production; half-lives; pre-harvest interval; lettuce; onion; leek; carrot; parsley
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MDPI and ACS Style

Horská, T.; Kocourek, F.; Stará, J.; Holý, K.; Mráz, P.; Krátký, F.; Kocourek, V.; Hajšlová, J. Evaluation of Pesticide Residue Dynamics in Lettuce, Onion, Leek, Carrot and Parsley. Foods 2020, 9, 680. https://doi.org/10.3390/foods9050680

AMA Style

Horská T, Kocourek F, Stará J, Holý K, Mráz P, Krátký F, Kocourek V, Hajšlová J. Evaluation of Pesticide Residue Dynamics in Lettuce, Onion, Leek, Carrot and Parsley. Foods. 2020; 9(5):680. https://doi.org/10.3390/foods9050680

Chicago/Turabian Style

Horská, Tereza, František Kocourek, Jitka Stará, Kamil Holý, Petr Mráz, František Krátký, Vladimír Kocourek, and Jana Hajšlová. 2020. "Evaluation of Pesticide Residue Dynamics in Lettuce, Onion, Leek, Carrot and Parsley" Foods 9, no. 5: 680. https://doi.org/10.3390/foods9050680

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