Determination and Comparison of Pesticide Residues in Fresh Grapes Harvested From Different Vineyards and Raisins Obtained From Fresh Grapes After Two Different Drying Methods

Orhan Dinçay, Gamze İsfendiyaroğlu, Alev Aydın

Abstract


Drying is an economical extending method which is slowing down the bio-chemical reactions on products by removing unbound water on fresh products. There are two types drying methods using in seedless raisins production in the world. One of them is dipped in potash, the other one is not dipped in potash (natural). In this study, fresh grapes were harvested from different 6 vineyards from Alaşehir, Manisa in 2015. One part of these grapes were dried with potash and one part of them were naturally. Pesticide analyses were carried out both fresh grapes and raisins that were dried two different ways. As a result of these analyses, at least 8 pesticides were determined in every vineyards. There is at least one pesticide over MRL (Maximum Residue Limit) on fresh grapes in two vineyards and raisin in three vineyards. Nearly all pesticides concentrations increased when the grapes were dried. It was determined that raisins which were dried with potash have higher pesticide concentration than naturally dried raisins.

Keywords


Fresh grape; Raisin; Drying; Pesticide; Residue

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DOI: https://doi.org/10.24925/turjaf.v5i9.1031-1037.1206

ISSN: 2148-127X

Turkish JAF Sci.Tech.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) is indexed in: