Processed commodity	Number of studiesa	Processing factor (PF)
		Individual values	Median PF	CFf
Robust processing factors (sufficiently supported by data)
Citrus, peeled	36b	0.01; 0.01; 0.01; 0.02; 0.03; 0.04; 0.04; 0.04; 0.04; 0.04; 0.04; 0.04; 0.05; 0.05; 0.05; 0.05; 0.06; 0.07; 0.07; 0.07; 0.08; 0.08; 0.08; 0.08; 0.10; 0.11; 0.12; 0.13; 0.14; 0.15; 0.15; 0.16; 0.20; 0.21; 0.25; 0.28	0.07	TBE
Oranges, juice (→ extrapolated to other citrus)	10	0.01; 0.02; 0.03; 0.05; 0.05; 0.10; 0.11; 0.14; 0.33; 0.35	0.08	TBE
Oranges, dry pomace (→ extrapolated to other citrus)	10	1.0; 1.1; 2.3; 4.03; 4.05; 4.39; 4.48; 4.86; 6.7; 9.6	4.2	TBE
Oranges, wet pomace (→ extrapolated to other citrus)	7	1.74; 1.98; 2.03; 2.04; 2.2; 2.29; 2.7	2	TBE
Oranges, marmalade (→ extrapolated to other citrus)	7	0.15; 0.25; 0.25; 0.27; 0.28; 0.56; 0.68	0.27	TBE
Apples, juice (→ extrapolated to pears)	3	< 0.01; 0.03; 0.2	0.03	TBE
Apples, wet pomace (→ extrapolated to pears)	3	1.36; 1.52; 1.9	1.5	TBE
Bananas, peeled	4c	0.05; 0.09; 0.16; 0.30	0.13	TBE
Potatoes, unpeeled and boiled	4	0.12; 0.15; 0.28; 0.50	0.22	TBE
Potatoes, peeled and boiled	2d	< 0.01; < 0.01	0.01	TBE
Potatoes, fried	4	< 0.01; < 0.01; < 0.01; 0.02	0.01	TBE
Melons, peeled	6	0.06e; 0.07e; 0.11; 0.13; 0.18e; 0.20	0.12	TBE
Indicative processing factors (limited data set)
Apples, dry pomace (→ extrapolated to pears)	2	3.39; 3.94	3.7	TBE
Apples, sauce	2	0.07; 0.31	0.19	TBE
Potatoes, unpeeled and microwaved	2	1.09; 1.58	1.3	TBE
Potatoes, crisps	2	0.02; 0.02	0.02	TBE
Potatoes, granules or flakes	2	0.01; 0.01	0.01	TBE

TBE: to be established.

^aStudies with residues in the RAC at or close to the LOQ were disregarded (unless concentration may occur).

^bBased on residue trials compliant with the critical GAP (drenching 50 g/hl; WHP 0 d, including replicates) performed on oranges (n = 15 ranging from 0.01 to 0.28) and mandarins (n = 16 ranging from 0.01 to 0.25) (Netherlands, 2015; Spain, 2016) and considering the processing factors derived during the peer review on oranges (0.08), lemons (0.04; 0.04; 0.05) and grapefruits (0.13) (EFSA, 2010).

^cBased on sampling performed at PHI 28 days (Greece, 2018).

^dAlthough only 2 studies are available, this PF is considered robust because the two available data show that significant residues are not expected in boiled potatoes (unpeeled and peeled).

^eBased on residue trials performed with a higher application rate compared to GAP (Belgium, 1996).

^fConversion factor for risk assessment. Considering that all processing factors derived in this table are linked to raw commodities subject to post‐harvest uses, no CF can be derived: To be established (TBE) upon a decision on the residue definition for risk assessment after post‐harvest uses.