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Peer-reviewedCC BYFood Chemistry: X

From orchard to table: Insight into the dissipation, metabolism, processing and risk assessment of 14 pesticides in sweet cherry

  • Kai Cui1
  • Liping Fang1
  • Ruiyan Ding1
  • Wanru Su2
  • Qiang Liu3
  • Shuai Guan1
  • Jingyun Liang1
  • Jian Wang1
  • Teng Li1
  • Zhan Dong4
4 affiliations
  1. 1Institute of Agricultural Products Quality Safety and Standards, Shandong Academy of Agricultural Sciences; Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
  2. 2Institute of Agricultural Products Quality Safety and Standards, Shandong Academy of Agricultural Sciences; Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China; College of Plant Protection, Shandong Agricultural University, Tai'an, Shandong 271018, People's Republic of China
  3. 3Lunan Pharmaceutical Group Co. Ltd., Linyi, Shandong 276006, People's Republic of China
  4. 4Institute of Agricultural Products Quality Safety and Standards, Shandong Academy of Agricultural Sciences; Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China; Corresponding author.
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Abstract

This study provides a comprehensive investigation into the dissipation, metabolism, processing factors (PFs) and risk assessment of 14 commonly used pesticides in cherries from field to processing. Field trials indicated that the dissipation of all pesticides followed first-order kinetics, with half-lives ranging from 3.11 to 21.66 days. Metabolites carbendazim and clothianidin were detected at concentrations of 2.24–443.05 μg/kg. Washing reduced pesticide residues to varying degrees, yielding PFs of 0.10–1.23 (mostly <1), and showed a negative correlation with washing duration. In contrast, drying processes concentrated residues, with PFs of 0.75–3.93 for microwave drying and 2.99–6.70 for oven drying. Oven drying resulted in generally higher residue levels compared to microwave drying. Dietary risk assessment revealed that chronic and acute exposure risks from pesticide residues in cherries remained within acceptable thresholds for children and adults. These results offer practical guidance for the safe consumption of cherries and contribute to evidence-based food safety management.

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Cite

BibTeXRIS
BibTeX
@article{cui2026from,
  title = {{From orchard to table: Insight into the dissipation, metabolism, processing and risk assessment of 14 pesticides in sweet cherry}},
  author = {Kai Cui and Liping Fang and Ruiyan Ding and Wanru Su and Qiang Liu and Shuai Guan and Jingyun Liang and Jian Wang and Teng Li and Zhan Dong},
  journal = {Food Chemistry: X},
  year = {2026},
  month = oct,
  doi = {10.1016/j.fochx.2026.104659},
  url = {https://doi.org/10.1016/j.fochx.2026.104659},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - From orchard to table: Insight into the dissipation, metabolism, processing and risk assessment of 14 pesticides in sweet cherry
AU  - Kai Cui
AU  - Liping Fang
AU  - Ruiyan Ding
AU  - Wanru Su
AU  - Qiang Liu
AU  - Shuai Guan
AU  - Jingyun Liang
AU  - Jian Wang
AU  - Teng Li
AU  - Zhan Dong
PY  - 2026
DA  - 2026/10/19
JO  - Food Chemistry: X
DO  - 10.1016/j.fochx.2026.104659
UR  - https://doi.org/10.1016/j.fochx.2026.104659
AB  - This study provides a comprehensive investigation into the dissipation, metabolism, processing factors (PFs) and risk assessment of 14 commonly used pesticides in cherries from field to processing. Field trials indicated that the dissipation of all pesticides followed first-order kinetics, with half-lives ranging from 3.11 to 21.66 days. Metabolites carbendazim and clothianidin were detected at concentrations of 2.24–443.05 μg/kg. Washing reduced pesticide residues to varying degrees, yielding PFs of 0.10–1.23 (mostly <1), and showed a negative correlation with washing duration. In contrast, drying processes concentrated residues, with PFs of 0.75–3.93 for microwave drying and 2.99–6.70 for oven drying. Oven drying resulted in generally higher residue levels compared to microwave drying. Dietary risk assessment revealed that chronic and acute exposure risks from pesticide residues in cherries remained within acceptable thresholds for children and adults. These results offer practical guidance for the safe consumption of cherries and contribute to evidence-based food safety management.
SN  - 2590-1575
ER  -