Effects of shiitakes household processing on the residues of six pesticides

Journal of Food Processing and PreservationVolume 44, Issue 4 e14395 ORIGINAL ARTICLE Effects of shiitakes household processing on the residues of six pesticides Tan Liu, Tan Liu College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China College of Food Science and Light Industry, Nanjing Tech University, Nanjing, People's Republic of ChinaSearch for more papers by this authorJing Peng, Jing Peng College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of ChinaSearch for more papers by this authorLeiqing Pan, Leiqing Pan College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of ChinaSearch for more papers by this authorDandan Zhou, Dandan Zhou College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of ChinaSearch for more papers by this authorKe Sun, Ke Sun College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of ChinaSearch for more papers by this authorSicong Tu, Sicong Tu Medical Sciences Division, University of Oxford, Oxford, UK Sydney Medical School, The University of Sydney, Sydney, NSW, AustraliaSearch for more papers by this authorKang Tu, Corresponding Author Kang Tu kangtu@njau.edu.cn orcid.org/0000-0003-4314-2896 College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China Correspondence Kang Tu, College of Food Science and Technology, Nanjing Agricultural University, No.1, Weigang Road, Nanjing, 210095, People's Republic of China. Email: kangtu@njau.edu.cnSearch for more papers by this author Tan Liu, Tan Liu College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China College of Food Science and Light Industry, Nanjing Tech University, Nanjing, People's Republic of ChinaSearch for more papers by this authorJing Peng, Jing Peng College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of ChinaSearch for more papers by this authorLeiqing Pan, Leiqing Pan College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of ChinaSearch for more papers by this authorDandan Zhou, Dandan Zhou College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of ChinaSearch for more papers by this authorKe Sun, Ke Sun College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of ChinaSearch for more papers by this authorSicong Tu, Sicong Tu Medical Sciences Division, University of Oxford, Oxford, UK Sydney Medical School, The University of Sydney, Sydney, NSW, AustraliaSearch for more papers by this authorKang Tu, Corresponding Author Kang Tu kangtu@njau.edu.cn orcid.org/0000-0003-4314-2896 College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China Correspondence Kang Tu, College of Food Science and Technology, Nanjing Agricultural University, No.1, Weigang Road, Nanjing, 210095, People's Republic of China. Email: kangtu@njau.edu.cnSearch for more papers by this author First published: 14 February 2020 https://doi.org/10.1111/jfpp.14395 Funding information: This work was supported by a National Key R&D Program grant of China (2017YFD0400904-2). Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract The consumption of pesticide residues contaminated shiitakes resulted in important health issues in humans. This study evaluated the effects of classic household processing on six different pesticides used in shiitake culture, detailed in pesticide residue behavior and processing factors (PFs). Our results demonstrated that stir-frying or frying reduced the residue levels of all six pesticides. Washing and boiling significantly decreased the concentrations of carbendazim, thiabendazole, and procymidone. After each household processing step, the calculated PFs of all pesticides were less than one except for the 1–10 min boiling of bifenthrin, λ-cyhalothrin, and β-cyfluthrin. The most effective combination of processing to reduce the residue levels of carbendazim, thiabendazole, and procymidone in fresh shiitakes was washing for 10 min and then boiling for another 10 min. The best combination of processing to reduce the residue levels of bifenthrin, λ-cyhalothrin, and β-cyfluthrin was washing for 10 min and then frying for 60 s. Practical applications This study suggests that the residue concentrations of all six pesticides were decreased in shiitakes during household processing. Considering the results of pesticides' residuals and processing factors, the typical household processing, including washing, boiling, frying, and rehydrating, were recommended to reduce the pesticide residuals. The combination to reduce carbendazim, thiabendazole, and procymidone residues in fresh shiitakes was 10 min washing and then another 10 min boiling. The suggested combination for bifenthrin, λ-cyhalothrin, and β-cyfluthrin was 10 min washing and then a 60 s frying. Volume44, Issue4April 2020e14395 RelatedInformation