ArticleFood chemistry: X2025
Dissipation, metabolism, processing factors and risk assessment of pesticides in peaches from field cultivation to crisp processing.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
12 authors.
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Abstract
Pesticide residues in peach crisps, a daily leisure snack, are insufficiently investigated. This study comprehensively explored the dissipation, metabolism, processing factors (PFs) and risk assessment of 15 commonly used pesticides in peaches from field cultivation to crisp processing. Field trial results suggest that the half-lives of the surveyed pesticides were 3.40-10.05 days in peaches. Furthermore, the metabolites clothianidin and trifloxystrobin acid were detected at concentrations of 4.28-39.79 μg/kg. All pesticide residues became concentrated in the peach crisps after freeze-drying (PF: 1.34-4.80). Contrarily, peeling and washing removed varying amounts of pesticide residues from peaches (PF: 0.076-1.24, most <1). Notably, the octanol-water partition coefficient exhibited a significant positive correlation with the crisp PFs. Dietary risk assessment results indicated that chronic and acute health risks were considered to be within acceptable limits for children and the general population. The results provide important references for promoting healthy consumption of peaches and peach crisps.
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