This study was carried out to investigate residual characteristics of carbendazim in persimmon and calculate the processing factors of the mainly-consumed processed products of persimmon, such as dried persimmon, semi-dried persimmon and dried persimmon slice. Field trials were conducted from three persimmon-growing orchards located in major production provinces in the Republic of Korea. Carbendazim 50% WP (1,000-fold dilution) was sprayed five times onto the persimmon with a ten-day interval at 2.25 kg a.i./ha, in accordance with its critical GAP in the Republic of Korea. Samples were collected on the days of harvest and then processed to its products by the conventional methods of drying after peeling in the Republic of Korea. The LOQ of carbendazim in persimmon and its processed products were all 0.01 mg/kg. Recoveries of the carbendazim for persimmon and its processed products at 0.01, 0.1 and 3.0 mg/kg ranged from 74.15 to 119.26%. The amounts of carbendazim residues in persimmon and its processed products such as dried persimmon, semi-dried persimmon and dried persimmon slice were 1.35-1.84, 0.80-1.28, 0.52-0.74 and 0.98-1.32 mg/kg, respectively. Processing factors of carbendazim for dried persimmon, semi-dried persimmon and dried persimmon slice were 0.58-0.78, 0.34-0.47 and 0.72-0.80, respectively. These results indicate that the residual concentration of carbendazim in persimmon was decreased by peeling during the processing periods.

Residual characteristics and processing factors of carbendazim in persimmon (<i>Diospyros kaki Thunb</i>)

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Residual characteristics and processing factors of carbendazim in persimmon (Diospyros kaki Thunb)