Table 2.

Concentrations of fungicides after various processing steps: (a) variety Marissa and (b) variety Harzfeuer

Sample	Pesticide	Azoxystrobin	Percent reduction	Boscalid	Percent reduction	Chlorothalonil	Percent reduction	Cyprodinil	Percent reduction	Fludioxonil	Percent reduction	Pyraclostrobin	Percent reduction
		Mean C ± SD		Mean C ± SD		Mean C ± SD		Mean C ± SD		Mean C ± SD		Mean C ± SD
		n = 3		n = 3		n = 3		n = 3		n = 3		n = 3
(a) Variety Marissa
MS1	Raw tomato	0.184 ± 0.022	–	0.377 ± 0.035	–	0.339 ± 0.038	–	0.372 ± 0.039	–	0.210 ± 0.025	–	0.125 ± 0.005	–
MS3	Washed tomato	0.059 ± 0.065	68	0.146 ± 0.015	61	0.151 ± 0.016	55	0.219 ± 0.024	41	0.108 ± 0.013	49	0.089 ± 0.091	29
MS2	Unwashed tomato skin	0.181 ± 0.019	–	0.345 ± 0.035	–	0.333 ± 0.038	–	0.257 ± 0.029	–	0.234 ± 0.026	–	0.158 ± 0.017	–
MS5	Washed tomato skin	0.039 ± 0.005	78	0.092 ± 0.012	73	0.033 ± 0.005	90	0.172 ± 0.018	33	0.038 ± 0.005	84	0.076 ± 0.008	52
MS4	Tomato pulp	0.022 ± 0.003	88	0.044 ± 0.055	88	0.074 ± 0.081	78	0.069 ± 0.076	81	0.065 ± 0.007	69	0.034 ± 0.004	73
MS6	Tomato puree	0.016 ± 0.001	91	0.041 ± 0.005	89	0.073 ± 0.005	78	0.065 ± 0.005	83	0.046 ± 0.005	78	0.013 ± 0.005	90
MS7	Tomato juice	<LOQ	>99	<LOQ	>99	<LOQ	>99	<LOQ	>99	<LOQ	>99	<LOQ	>99
MS8	Tomato seeds	<LOQ	>99	<LOQ	>99	<LOQ	>99	<LOQ	>99	<LOQ	>99	<LOQ	>99
MS9	Tomato paste	0.017 ± 0.001	91	0.037 ± 0.005	90	0.050 ± 0.005	85	0.020 ± 0.001	95	0.019 ± 0.005	91	0.010 ± 0.001	92
MS10	Canned tomato	0.028 ± 0.005	85	0.091 ± 0.005	76	0.005 ± 0.001	99	0.026 ± 0.005	93	0.039 ± 0.005	81	0.019 ± 0.002	85
(b) Variety Harzfeuer
HS1	Raw tomato	0.217 ± 0.026	–	0.420 ± 0.046	–	0.411 ± 0.045	–	0.424 ± 0.045	–	0.301 ± 0.035	–	0.134 ± 0.014	–
HS3	Washed tomato	0.134 ± 0.015	38	0.274 ± 0.028	35	0.239 ± 0.029	42	0.271 ± 0.028	36	0.156 ± 0.018	48	0.120 ± 0.015	10
HS2	Unwashed tomato skin	0.212 ± 0.027	–	0.374 ± 0.040	–	0.417 ± 0.046	–	0.395 ± 0.042	–	0.306 ± 0.035	–	0.206 ± 0.026	–
HS5	Washed tomato skin	0.093 ± 0.095	56	0.097 ± 0.012	74	0.035 ± 0.005	92	0.223 ± 0.027	44	0.070 ± 0.009	77	0.099 ± 0.012	52
HS4	Tomato pulp	0.039 ± 0.006	82	0.087 ± 0.011	55	0.121 ± 0.014	71	0.030 ± 0.005	93	0.099 ± 0.005	67	0.038 ± 0.005	72
HS6	Tomato puree	0.032 ± 0.005	85	0.133 ± 0.005	68	0.116 ± 0.005	72	0.018 ± 0.003	96	0.061 ± 0.005	80	0.018 ± 0.005	87
HS7	Tomato juice	<LOQ	>99	<LOQ	>99	<LOQ	>99	<LOQ	>99	<LOQ	>99	<LOQ	>99
HS8	Tomato seeds	<LOQ	>99	<LOQ	>99	<LOQ	>99	<LOQ	>99	<LOQ	>99	<LOQ	>99
HS9	Tomato paste	0.035 ± 0.007	84	0.052 ± 0.008	88	0.019 ± 0.003	95	0.035 ± 0.005	92	0.049 ± 0.006	84	0.012 ± 0.001	91
HS10	Canned tomato	0.035 ± 0.005	84	0.098 ± 0.005	77	0.005 ± 0.001	99	0.010 ± 0.005	98	0.037 ± 0.004	88	0.014 ± 0.001	90

Mean C mean concentrations in mg/kg, SD standard deviation, n number of replicates