3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
whereas residues of dithianon and trifloxystrobin exceeded
0.01 mg kg –1 during the entire storage period. As shown
in Fig. 1. C, residues of trifloxystrobin were the highest in
variety Golden Delicious. Different concentration trend was
observed with dithianon residues, the lowest levels were detected
in variety Melrose (Fig. 1. D) and similar dynamics of
its residues could be observed although in apples treated five
months before storage.
Conclusions
The presented study has documented relatively large
variation of pesticide residues in various apple varieties
obtained the same treatment. Interestingly the residues tended
to be the highest in Golden Delicious while in Melrose
were in most experiments the lowest. This may be associated
with different wax content in these varieties. In any case,
weather conditions before harvest play a key role in levels
s809
of residues occurring in apples at the start of storage period.
Only repeated experiments may give more general conclusions.
This study was carried out within the project NAZV
1G46073, supported by the Ministry of Agriculture, Czech
Republic.
REFEREnCES
1. Ticha J., Hajslova J., Kovalczuk T., Jech M., Honzicek
J., Kocourek V., Lansky M., Kloutvorova J., Falta V.:
Food Addit. Contam. 24, 605 (2007).
2. Ticha J., Hajslova J., Jech M., Honzicek J., Lacina O.,
Kohoutkova J., Kocourek V., Lansky M., KloutvorovaJ.,
Falta V.: Food Control 19, 247 (2008).
3. Anastassiades M., Lehotay S., Stajnbaher D., Schenck
AOAC 2, 86 (2003).