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

Abstract

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.

Dissipation and Distribution of Picarbutrazox Residue Following Spraying with an Unmanned Aerial Vehicle on Chinese Cabbage (Brassica campestris var. pekinensis)

“…In Korea, agricultural multicopters are allowed to spray pesticides on a variety of crops. Among vegetables, root vegetables, whose underground parts are consumed after foliar spraying, are less likely to be exposed to pesticides [ 19 ]. Meanwhile, in cereals such as rice, most of the remaining pesticides are lost in the threshing process, whereas in beans and corn, several residual pesticides are removed as they are peeled [ 20 ].…”

Dynamics of the Degradation of Acetyl-CoA Carboxylase Herbicides in Vegetables

“…Conventional farming practices include the use of pesticides within an integrated pest management program for crop protection against diseases, pests, and weeds. However, pesticides are potentially toxic to humans and can have both acute and chronic health effects, depending on the quantity and ways in which a person is exposed [ 13 ]. For this reason, it is necessary to model pesticide distribution in harvested crops [ 14 ].…”

“…Maximum residue limits (MRLs) for pesticides in crops were established by the European Union in a regulation of the European Commission [ 15 ] as the highest level of pesticide residues that are tolerated in food. Low-residual production is a designation for agricultural production where residues of used pesticides in harvested products are below the limit for a predetermined action threshold, for example 25% MRL or 50% MRL [ 13 , 16 ]. Furthermore, non-residue production is a classification for products with pesticide residues below the limit of 10 µg kg −1 .…”

Detection of Residual Pesticides in Foods

“…Lower amounts were found in leeks and lettuce. The authors indicate that it seems feasible to apply reduced pesticide amounts to stay below unwanted residue levels [ 6 ].…”