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Effect of different processing techniques on the residue levels of some acaricides and insecticides in gherkin pickles

Yıl 2025, Cilt: 49 Sayı: 2, 129 - 139, 25.06.2025

Gülden Hazarhun , Ayşegül Kumral , Büşra Maden , Kübra Ayyildiz

https://doi.org/10.16970/entoted.1644419

Öz

Gherkin plants grown in the greenhouse of Bursa Uludağ University were sprayed with different acaricides and insecticides (spiromesifen, etoxazole, deltamethrin, chlorantraniliprole, acetamiprid) at the legal field application doses in 2023. Fruits that were harvested after the pre-harvest intervals of the applied test pesticides were processed for pickle making. Pickles were produced by fermentation and canning (fresh pack) techniques. Changes in pesticide residue levels were monitored at each processing step. Processing factors for each pesticide were calculated for fermentation and canning techniques. No significant reductions were observed in the concentrations of all pesticides in raw material following harvest. On the other hand, changes in the concentrations of spiromesifen, chlorantraniliprole and acetamiprid were significant throughout both canning and natural fermentation processes. However, neither process affected the concentrations of deltamethrin and etoxazole. The stability of deltamethrin residues may be related to low pH in both types of processes, but this explanation is not suitable for etoxazole due to its increased stability under high pH conditions. Processing factors of all the tested pesticides were lower than 1 for both treatments but varied depending on the processing method and chemical characteristics and degradation mechanisms of the pesticides.

Anahtar Kelimeler

Acaricide canning gherkins fermentation food safety insecticide processing factor

Etik Beyan

This study does not require ethics committee approval.

Destekleyen Kurum

Bursa Uludag University Scientific Research Projects Unit and Perla Fruit Food Control Laboratory

Proje Numarası

FKA-2021-531

Teşekkür

The authors especially thank Prof. Dr. Nabi Alper Kumral and Melek Çil for their kind assistance during pesticide applications. This work was supported by the Bursa Uludag University Scientific Research Projects Unit and Perla Fruit Food Control Laboratory [Grant Number FKA-2021-531].

Kaynakça

  • Aljahani, A. H., 2020. Microbiological and physicochemical quality of vegetable pickles. Journal of the Saudi Society of Agricultural Sciences, 19 (6): 415-421.
  • Bai, A., S. Liu, A. Chen, W. Chen, X. Luo, Y. Liu & D. Zhang, 2021. Residue changes and processing factors of eighteen field-applied pesticides during the production of Chinese Baijiu from rice. Food Chemistry, 359 (2021): e129983 (1-7).
  • Bajwa, U. & K. S. Sandhu, 2014. Effect of handling and processing on pesticide residues in food-a review. Journal of Food Science and Technology, 51 (2): 201-220.
  • Banshtu, T., S. K. Patyal & G. S. Brar, 2018. Decontamination of cypermethrin residues in tomato fruits and cauliflower curds. International Journal of Farm Sciences, 8 (3): 44-50.
  • Behera, S. S., A. F. El Sheikha, R. Hammam & A. Kumar, 2020. Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits? Journal of Functional Foods, 70 (2020): e103971 (1-20).
  • BFR (German Federal Institute for Risk Assessment), 2023. EU database on processing factors. Updated communication No 003/2023 of the BfR from 17 January 2023. (Web page: https://www.bfr.bund.de/cm/349/eu-database-on-processing-factors.pdf) (Date accessed: December 2024).
  • Borcakli, M., G. Ozay, I. Alperden, E. Ozsan & Y. Erdek, 1993. Changes in chemical and microbiological composition of two varieties of olive during fermentation. Grasas y Aceites. 44 (4-5): 253-258.
  • Dordevic, T. M., S. S. Siler-Marinkovic, R. D. Durovic, S. I. Dimitrijevic-Brankovic & J. S. Gajic Umiljendic, 2013. Stability of the pyrethroid pesticide bifenthrin in milled wheat during thermal processing, yeast and lactic acid fermentation, and storage. Journal of the Science of Food and Agriculture, 93 (13): 3377-3383.
  • Dordevic, T. M. & R. D. Durovic-Pejcev, 2015. Dissipation of chlorpyrifos-methyl by Saccharomyces cerevisiae during wheat fermentation. LWT - Food Science and Technology. 61 (2): 516-523.
  • Dusek, M., V. Jandovska & J. Olsovska, 2018. Tracking, behavior and fate of 58 pesticides originated from hops during beer brewing. Journal of Agricultural and Food Chemistry, 66 (38): 10113-10121.
  • EC (European Commission), 2005. Regulation No 396/2005 of the European Parliament and of the Council of 23 February 2005 on maximum residue levels of pesticides in or on food and feed of plant and animal origin and amending Council Directive 91/414/EEC. Off J Eur Communities, 70: 1-3748.
  • EURL (European Union Reference Laboratories), 2021. Analytical quality control and method validation procedures for pesticide residues analysis in food and feed. Document No. SANTE/11312/2021. (Web page: https:// food.ec.europa.eu/system/files/2022-2/pesticides_mrl_guidelines_wrkdoc_2021-11312.pdf) (Date accessed: December 2024).
  • Featherstone, S., 2016. “Canning of Pickled Products, 351-368”. In: A Complete Course in Canning and Related Processes (Ed. S. Featherstone). Woodhead Publishing, Cambridge, UK, 534 pp.
  • Gonzalez-Rodriguez, R. M., R. Rial-Oter, B. Cancho-Grande, C. Gonzalez-Barreiro & J. Simal-Gandara, 2011. A review on the fate of pesticides during the processes within the food-production chain. Critical Reviews in Food Science and Nutrition, 51 (2): 99-114.
  • Hazarhun, G., A. Kumral, B. Maden & K. Ayyıldız, 2022. “Validation of a multi-residue analysis method for the detection of pesticide resideues in cucumber pickles using LC-MS/MS, 3”. The abstract book of The First Food Chemistry Congress (3-6 March, Antalya, Turkey), 135 pp.
  • Hepsa, F. & T. Kizildeniz, 2021. Pesticide residues and health risk appraisal of tomato cultivated in greenhouse from the Mediterranean region of Turkey. Environmental Science and Pollution Research, 28: 22551-22562.
  • Hrynko, I., P. Kaczynski, M. Pietruszynska & B. Lozowicka, 2023. The effect of food thermal processes on the residue concentration of systemic and non-systemic pesticides in apples. Food Control. 143 (2023): 109267 (1-12).
  • Kiai, H. & A. Hafidi, 2014. Chemical composition changes in four green olive cultivars during spontaneous fermentation. LWT Food Science Technology, 57 (2): 663-670.
  • Kong, Z., M. Li, J. Chen, Y. Gui, Y. Bao, B. Fan, Q. Jian, F. Francis & X. Dai, 2016. Behavior of field-applied triadimefon, malathion, dichlorvos, and their main metabolites during barley storage and beer processing. Food Chemistry. 211: 679-686.
  • Lehotay, S. J., 2007. Determination of pesticide residues in foods by acetonitrile extraction and partitioning with magnesium sulfate: collaborative study. Journal of AOAC International, 90 (2): 485-520.
  • Li, Z., C. Song, J. Yang, J. Guo & L. Xing, 2008. Biodegradation of avermectin by Bacteroidetes endosymbiont strain LYH. World Journal of Microbiology and Biotechnology, 24 (3): 361-366.
  • Luyinda, A. & A. Yildirim Kumral, 2023. Effect of alkali treatment and natural fermentation on the residue behaviour of malathion and malaoxon during table olive production. Food Additives & Contaminants: Part A, 40 (3): 381-391.
  • Maden, B. & A. Yildirim Kumral, 2020. Degradation trends of some insecticides and microbial changes during sauerkraut fermentation under laboratory conditions. Journal of Agricultural and Food Chemistry, 68 (50): 14988-14995.
  • Maden, B. & A. Yildirim Kumral, 2023. Residue changes and processing factors of thirteen pesticides during different tomato pickle processes. Food Additives & Contaminants: Part A, 40 (10): 1322-1332.
  • Montano, A., A. H. Sánchez, V. M. Beato, A. López-López & A. De Castro, 2016. “Pickling, 369-374”. In: Encyclopedia of Food and Health (Eds. B. Cabellero, P. Finglas & F. Toldra). Academic Press, Oxford, UK, 4006 pp.
  • OECD (Organisation for Economic Co-operation and Development), 2008. OECD Guidelines for the Testing of Chemicals, Test No. 508: Magnitude of the Pesticide Residues in Processed Commodities. (Web page: https://www.oecd-ilibrary.org/environment/oecd-guidelines-for-the-testing-of-chemicals-section-5-other-test-guidelines_20745796) (Date accessed: December 2024).
  • PPDB (Pesticide Properties Database), 2024. A to Z List of Pesticide Active Ingredients. (Web page: http://sitem.herts.ac.uk/aeru/ppdb/en/atoz.htm) (Date accessed: December 2024).
  • Regueiro, J., O. Lopez-Fernandez, R. Rial-Otero, B. Cancho-Grande & J. Simal-Gandara. 2015. A review on the fermentation of foods and the residues of pesticides-biotransformation of pesticides and effects on fermentation and food quality. Critical Reviews in Food Science and Nutrition, 55 (6): 839-863.
  • Scholz, R., G. Donkersgoed, M. Herrmann, A. Kittelmann, M. Schledorn, C. Graven, K. Mahieu, T. Velde-Koerts, C. Anagnostopoulos, E. Bempelou & B. Michalski, 2018. Database of processing techniques and processing factors compatible with the EFSA food classification and description system FoodEx 2. Objective 3: European database of processing factors for pesticides in food. EFSA Supporting Publications, 15 (11): 1-50.
  • Stankus, T., 2014. Pickled vegetable condiments: a global industry and its literature. Journal of Agricultural & Food Information, 15 (1): 3-18.
  • Xu, G., X. Jia, H. Zhang, J. Zhang & J. Nie, 2020. Enantioselective fate of mandipropamid in grape and during processing of grape wine. Environmental Science and Pollution Research International, 27 (32): 40148-40155.
  • Yildirim Kumral, A., N. A. Kumral, A. Kolcu, B. Maden & B. Artik, 2020a. Simulation study for the degradation of some insecticides during different black table olive processes. ACS Omega. 5 (23): 14164-14172.
  • Yildirim Kumral, A., N. A. Kumral & O. Gurbuz, 2020b. Chlorpyrifos and deltamethrin degradation potentials of two Lactobacillus plantarum strains. Turkish Journal of Entomology, 44 (2): 165-176.
  • Zhang, J., M-M. Li, R. Zhang, N. Jin, R. Quan, D-Y. Chen, F. Francis, F-Z. Wang, Z-Q. Kong & B. Fan, 2020. Effect of processing on herbicide residues and metabolite formation during traditional Chinese tofu production. LWT Food Science Technology, 131 (2020): 109707 (1-8).
  • Zincke, F., A. Fischer, A. Kittelmann, C. Kraus, R. Scholz & B. Michalski, 2022. First update of the EU database of processing factors for pesticide residues. EFSA supporting publications, 19 (9): 7453E (1-22).

Farklı işleme tekniklerinin kornişon turşularındaki bazı akarisit ve insektisitlerin kalıntı seviyeleri üzerindeki etkisi

Yıl 2025, Cilt: 49 Sayı: 2, 129 - 139, 25.06.2025

Gülden Hazarhun , Ayşegül Kumral , Büşra Maden , Kübra Ayyildiz

https://doi.org/10.16970/entoted.1644419

Öz

Bu çalışmada, Bursa Uludağ Üniversitesinin serasında yetiştirilen kornişon tipi hıyar bitkilerine, 2023 yılında önerilen uygulama dozlarında farklı akarisit ve insektisitler (spiromesifen, etoxazole, deltamethrin, chlorantraniliprole, acetamiprid) uygulanmıştır. Tüm pestisitler için hasat öncesi aralık süreleri tamamlandıktan sonra hasat edilen meyveler, turşu işleme için hazırlanmıştır. Turşular, fermantasyon ve konserve teknikleri kullanılarak üretilmiştir. Her işleme aşamasında pestisit kalıntılarındaki değişiklikler izlenmiş ve her bir pestisit için fermente ve konserve yöntemleri için işleme faktörleri hesaplanmıştır. Hasat sonrasında ham maddede uygulanan tüm pestisitlerin konsantrasyonlarında önemli bir azalma bulunmamıştır. Öte yandan, spiromesifen, chlorantraniliprole ve acetamiprid konsantrasyonlarındaki değişiklikler hem konserve hem de doğal fermantasyon işlemleri boyunca önemli bulunmuştur. Ancak, her iki işlem türü de deltametrin ve etoxazole konsantrasyonlarını etkilememiştir. Deltametrindeki bu kararlılığın, her iki işlem türünde de düşük pH ile ilişkili olabileceği düşünülse de etoxazole için bu açıklama uygun bulunmamıştır. Çünkü yüksek pH koşullarında etoxazole’ün kararlılığının arttığı bilinmektedir. Her iki işlem için de tüm pestisitlerin işleme faktörleri 1’den düşük olmakla birlikte, işleme yöntemi, pestisitlerin kimyasal yapısı ve bozunma mekanizmalarına bağlı olarak değişiklikler göstermiştir.

Anahtar Kelimeler

Akarisit konserve kornişon fermantasyon gıda güvenliği insektisit işleme faktörü

Proje Numarası

FKA-2021-531

Kaynakça

  • Aljahani, A. H., 2020. Microbiological and physicochemical quality of vegetable pickles. Journal of the Saudi Society of Agricultural Sciences, 19 (6): 415-421.
  • Bai, A., S. Liu, A. Chen, W. Chen, X. Luo, Y. Liu & D. Zhang, 2021. Residue changes and processing factors of eighteen field-applied pesticides during the production of Chinese Baijiu from rice. Food Chemistry, 359 (2021): e129983 (1-7).
  • Bajwa, U. & K. S. Sandhu, 2014. Effect of handling and processing on pesticide residues in food-a review. Journal of Food Science and Technology, 51 (2): 201-220.
  • Banshtu, T., S. K. Patyal & G. S. Brar, 2018. Decontamination of cypermethrin residues in tomato fruits and cauliflower curds. International Journal of Farm Sciences, 8 (3): 44-50.
  • Behera, S. S., A. F. El Sheikha, R. Hammam & A. Kumar, 2020. Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits? Journal of Functional Foods, 70 (2020): e103971 (1-20).
  • BFR (German Federal Institute for Risk Assessment), 2023. EU database on processing factors. Updated communication No 003/2023 of the BfR from 17 January 2023. (Web page: https://www.bfr.bund.de/cm/349/eu-database-on-processing-factors.pdf) (Date accessed: December 2024).
  • Borcakli, M., G. Ozay, I. Alperden, E. Ozsan & Y. Erdek, 1993. Changes in chemical and microbiological composition of two varieties of olive during fermentation. Grasas y Aceites. 44 (4-5): 253-258.
  • Dordevic, T. M., S. S. Siler-Marinkovic, R. D. Durovic, S. I. Dimitrijevic-Brankovic & J. S. Gajic Umiljendic, 2013. Stability of the pyrethroid pesticide bifenthrin in milled wheat during thermal processing, yeast and lactic acid fermentation, and storage. Journal of the Science of Food and Agriculture, 93 (13): 3377-3383.
  • Dordevic, T. M. & R. D. Durovic-Pejcev, 2015. Dissipation of chlorpyrifos-methyl by Saccharomyces cerevisiae during wheat fermentation. LWT - Food Science and Technology. 61 (2): 516-523.
  • Dusek, M., V. Jandovska & J. Olsovska, 2018. Tracking, behavior and fate of 58 pesticides originated from hops during beer brewing. Journal of Agricultural and Food Chemistry, 66 (38): 10113-10121.
  • EC (European Commission), 2005. Regulation No 396/2005 of the European Parliament and of the Council of 23 February 2005 on maximum residue levels of pesticides in or on food and feed of plant and animal origin and amending Council Directive 91/414/EEC. Off J Eur Communities, 70: 1-3748.
  • EURL (European Union Reference Laboratories), 2021. Analytical quality control and method validation procedures for pesticide residues analysis in food and feed. Document No. SANTE/11312/2021. (Web page: https:// food.ec.europa.eu/system/files/2022-2/pesticides_mrl_guidelines_wrkdoc_2021-11312.pdf) (Date accessed: December 2024).
  • Featherstone, S., 2016. “Canning of Pickled Products, 351-368”. In: A Complete Course in Canning and Related Processes (Ed. S. Featherstone). Woodhead Publishing, Cambridge, UK, 534 pp.
  • Gonzalez-Rodriguez, R. M., R. Rial-Oter, B. Cancho-Grande, C. Gonzalez-Barreiro & J. Simal-Gandara, 2011. A review on the fate of pesticides during the processes within the food-production chain. Critical Reviews in Food Science and Nutrition, 51 (2): 99-114.
  • Hazarhun, G., A. Kumral, B. Maden & K. Ayyıldız, 2022. “Validation of a multi-residue analysis method for the detection of pesticide resideues in cucumber pickles using LC-MS/MS, 3”. The abstract book of The First Food Chemistry Congress (3-6 March, Antalya, Turkey), 135 pp.
  • Hepsa, F. & T. Kizildeniz, 2021. Pesticide residues and health risk appraisal of tomato cultivated in greenhouse from the Mediterranean region of Turkey. Environmental Science and Pollution Research, 28: 22551-22562.
  • Hrynko, I., P. Kaczynski, M. Pietruszynska & B. Lozowicka, 2023. The effect of food thermal processes on the residue concentration of systemic and non-systemic pesticides in apples. Food Control. 143 (2023): 109267 (1-12).
  • Kiai, H. & A. Hafidi, 2014. Chemical composition changes in four green olive cultivars during spontaneous fermentation. LWT Food Science Technology, 57 (2): 663-670.
  • Kong, Z., M. Li, J. Chen, Y. Gui, Y. Bao, B. Fan, Q. Jian, F. Francis & X. Dai, 2016. Behavior of field-applied triadimefon, malathion, dichlorvos, and their main metabolites during barley storage and beer processing. Food Chemistry. 211: 679-686.
  • Lehotay, S. J., 2007. Determination of pesticide residues in foods by acetonitrile extraction and partitioning with magnesium sulfate: collaborative study. Journal of AOAC International, 90 (2): 485-520.
  • Li, Z., C. Song, J. Yang, J. Guo & L. Xing, 2008. Biodegradation of avermectin by Bacteroidetes endosymbiont strain LYH. World Journal of Microbiology and Biotechnology, 24 (3): 361-366.
  • Luyinda, A. & A. Yildirim Kumral, 2023. Effect of alkali treatment and natural fermentation on the residue behaviour of malathion and malaoxon during table olive production. Food Additives & Contaminants: Part A, 40 (3): 381-391.
  • Maden, B. & A. Yildirim Kumral, 2020. Degradation trends of some insecticides and microbial changes during sauerkraut fermentation under laboratory conditions. Journal of Agricultural and Food Chemistry, 68 (50): 14988-14995.
  • Maden, B. & A. Yildirim Kumral, 2023. Residue changes and processing factors of thirteen pesticides during different tomato pickle processes. Food Additives & Contaminants: Part A, 40 (10): 1322-1332.
  • Montano, A., A. H. Sánchez, V. M. Beato, A. López-López & A. De Castro, 2016. “Pickling, 369-374”. In: Encyclopedia of Food and Health (Eds. B. Cabellero, P. Finglas & F. Toldra). Academic Press, Oxford, UK, 4006 pp.
  • OECD (Organisation for Economic Co-operation and Development), 2008. OECD Guidelines for the Testing of Chemicals, Test No. 508: Magnitude of the Pesticide Residues in Processed Commodities. (Web page: https://www.oecd-ilibrary.org/environment/oecd-guidelines-for-the-testing-of-chemicals-section-5-other-test-guidelines_20745796) (Date accessed: December 2024).
  • PPDB (Pesticide Properties Database), 2024. A to Z List of Pesticide Active Ingredients. (Web page: http://sitem.herts.ac.uk/aeru/ppdb/en/atoz.htm) (Date accessed: December 2024).
  • Regueiro, J., O. Lopez-Fernandez, R. Rial-Otero, B. Cancho-Grande & J. Simal-Gandara. 2015. A review on the fermentation of foods and the residues of pesticides-biotransformation of pesticides and effects on fermentation and food quality. Critical Reviews in Food Science and Nutrition, 55 (6): 839-863.
  • Scholz, R., G. Donkersgoed, M. Herrmann, A. Kittelmann, M. Schledorn, C. Graven, K. Mahieu, T. Velde-Koerts, C. Anagnostopoulos, E. Bempelou & B. Michalski, 2018. Database of processing techniques and processing factors compatible with the EFSA food classification and description system FoodEx 2. Objective 3: European database of processing factors for pesticides in food. EFSA Supporting Publications, 15 (11): 1-50.
  • Stankus, T., 2014. Pickled vegetable condiments: a global industry and its literature. Journal of Agricultural & Food Information, 15 (1): 3-18.
  • Xu, G., X. Jia, H. Zhang, J. Zhang & J. Nie, 2020. Enantioselective fate of mandipropamid in grape and during processing of grape wine. Environmental Science and Pollution Research International, 27 (32): 40148-40155.
  • Yildirim Kumral, A., N. A. Kumral, A. Kolcu, B. Maden & B. Artik, 2020a. Simulation study for the degradation of some insecticides during different black table olive processes. ACS Omega. 5 (23): 14164-14172.
  • Yildirim Kumral, A., N. A. Kumral & O. Gurbuz, 2020b. Chlorpyrifos and deltamethrin degradation potentials of two Lactobacillus plantarum strains. Turkish Journal of Entomology, 44 (2): 165-176.
  • Zhang, J., M-M. Li, R. Zhang, N. Jin, R. Quan, D-Y. Chen, F. Francis, F-Z. Wang, Z-Q. Kong & B. Fan, 2020. Effect of processing on herbicide residues and metabolite formation during traditional Chinese tofu production. LWT Food Science Technology, 131 (2020): 109707 (1-8).
  • Zincke, F., A. Fischer, A. Kittelmann, C. Kraus, R. Scholz & B. Michalski, 2022. First update of the EU database of processing factors for pesticide residues. EFSA supporting publications, 19 (9): 7453E (1-22).
Toplam 35 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Pestisititler ve Toksikoloji
Bölüm Makaleler
Yazarlar

Gülden Hazarhun 0000-0003-2036-2722

Ayşegül Kumral 0000-0002-3550-7181

Büşra Maden 0000-0002-0176-3435

Kübra Ayyildiz 0000-0002-4346-3211

Proje Numarası FKA-2021-531
Yayımlanma Tarihi 25 Haziran 2025
Gönderilme Tarihi 1 Mart 2025
Kabul Tarihi 19 Haziran 2025
Yayımlandığı Sayı Yıl 2025 Cilt: 49 Sayı: 2

Kaynak Göster

APA Hazarhun, G., Kumral, A., Maden, B., Ayyildiz, K. (2025). Effect of different processing techniques on the residue levels of some acaricides and insecticides in gherkin pickles. Turkish Journal of Entomology, 49(2), 129-139. https://doi.org/10.16970/entoted.1644419
AMA Hazarhun G, Kumral A, Maden B, Ayyildiz K. Effect of different processing techniques on the residue levels of some acaricides and insecticides in gherkin pickles. TED. Haziran 2025;49(2):129-139. doi:10.16970/entoted.1644419
Chicago Hazarhun, Gülden, Ayşegül Kumral, Büşra Maden, ve Kübra Ayyildiz. “Effect of Different Processing Techniques on the Residue Levels of Some Acaricides and Insecticides in Gherkin Pickles”. Turkish Journal of Entomology 49, sy. 2 (Haziran 2025): 129-39. https://doi.org/10.16970/entoted.1644419.
EndNote Hazarhun G, Kumral A, Maden B, Ayyildiz K (01 Haziran 2025) Effect of different processing techniques on the residue levels of some acaricides and insecticides in gherkin pickles. Turkish Journal of Entomology 49 2 129–139.
IEEE G. Hazarhun, A. Kumral, B. Maden, ve K. Ayyildiz, “Effect of different processing techniques on the residue levels of some acaricides and insecticides in gherkin pickles”, TED, c. 49, sy. 2, ss. 129–139, 2025, doi: 10.16970/entoted.1644419.
ISNAD Hazarhun, Gülden vd. “Effect of Different Processing Techniques on the Residue Levels of Some Acaricides and Insecticides in Gherkin Pickles”. Turkish Journal of Entomology 49/2 (Haziran 2025), 129-139. https://doi.org/10.16970/entoted.1644419.
JAMA Hazarhun G, Kumral A, Maden B, Ayyildiz K. Effect of different processing techniques on the residue levels of some acaricides and insecticides in gherkin pickles. TED. 2025;49:129–139.
MLA Hazarhun, Gülden vd. “Effect of Different Processing Techniques on the Residue Levels of Some Acaricides and Insecticides in Gherkin Pickles”. Turkish Journal of Entomology, c. 49, sy. 2, 2025, ss. 129-3, doi:10.16970/entoted.1644419.
Vancouver Hazarhun G, Kumral A, Maden B, Ayyildiz K. Effect of different processing techniques on the residue levels of some acaricides and insecticides in gherkin pickles. TED. 2025;49(2):129-3.
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