Posztharveszt fungicidek kioldódásának vizsgálata italokban és levekben


  • Vince Ivacs Hungarian University of Agricultural and Life Sciences, Institute of Food Science and Technology, e-mail: ivince9770@gmail.com
  • Csilla Sörös Hungarian University of Agricultural and Life Sciences, Institute of Food Science and Technology, e-mail: marczika.andrasne.soros.csilla@uni-mate.hu (corresponding author)


postharvest fungicides, lemon, food safety


Increasing the shelf life of fruit is a challenge for food professionals. Postharvest fungicides are used to protect fruit health against fungal infections. In the case of lemons, the two most frequently used active ingredients are imazalil and thiabendazole, which are the active ingredients of formulations that bind well to the waxy layer of the fruit's skin are, therefore, difficult to remove. Unfortunately, consumers often ignore this information and forget that these harmful compounds can be transferred into our food. In this paper, amount of the active substances leached from the peel of lemons during beverage extraction was investigated. Four drinks/juices were used for the measurements, and factors responsible for the difference in leaching were also studied. For this purpose, the physico-chemical properties of the two active ingredients and the composition of the drinks were investigated. A self-developed residue analysis method was used to measure the exact concentrations of the active substances.

The results show that during the flavouring of drinks, a measurable amount of harmful active substances can be released from the peel of lemons, so the use of lemons in this way is risky from a food safety point of view.


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