Work

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

Year: 2026

Type: article

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.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.104659