Table 3.
Processing factors for tomato products (data represent median values from different set of experiments).
Source: BfR database
| Pesticide | Processing factors | |||
|---|---|---|---|---|
| Juice | Ketchup | Puree | Paste | |
| Cyfluthrin | 0.28–0.33 | 0.83 | 0.64, 0.67 | 1.83 |
| Cymoxanil | – | – | 0.29 | 0.7 |
| Dithiocarbamates | 0.04–1.8 | 0.15–2.5 | 0.15–2.44 | – |
| Fenpyroximate | 0.5 | 0.5 | 0.67 | – |
| Flubendiamide | 0.42 | – | 1.83 | 3.79 |
| Imidacloprid | 1.47–1.52 | 1.53–1.89 | 2.86–3.0 | 1.82–5.4 |
| Indoxacarb | 1.5 | 2.42 | 1.60 | 1.08 |
| Lambda-cyhalothrin | 0.06–0.12 | 0.22 | 0.09–0.25 | 0.13–0.31 |
| Spirotetramat | 0.6 | – | 0.80 | – |
| Tebuconozole | 0.48 | – | – | 7.2 |
| Thiacloprid | 0.57 | – | 2.57 | – |
| Thiophanate-methyl | – | 1.50 | 2.05 | – |
| Metalaxyl | 1.0 | – | 2.13 | – |
| Azoxystrobin | 0.41 | 0.48 | 0.86 | – |
| Carbendazim | 1.75 | 5.45 | 6.05 | – |
| Chlorantrinilipole | 0.83 | 0.95 | 1.46 | 1.54 |
| Chlorothalonil | 0.09–0.32 | – | 0.001 | 0.004 |