Table 3.
Summary of pesticide residues quantified in the organic samples.
| Pesticide | Category | Number of quantifications | Concentration Range (μg kg−1) | Matrices |
|---|---|---|---|---|
| Phosphonic acid** | Fungicide | 43 | 10.1–1433.0 | Allspice, anise, apple, avocado, banana, blackberry, broccoli, cayenne, celery, cucumber,garlic, green pepper, kiwi,lettuce, linden, mandarin, mate tea, mushroom, onion, oregano, pear, potato,rosemary ,spinach, sweet potato, tea, thyme,zucchini |
| Chlorpropham | Herbicide | 6 | 2.2–109.5 | Leek, onion, pear, potato, raspberry, red pepper |
| Chlorate (**) | Herbicide, biocide | 5 | 10.2–16.8 | Lettuce, onion, red pepper, sweet potato,tomato |
| Azoxystrobin | Fungicide | 4 | 2.1–34.9 | Garlic |
| Chlorpyrifos | Acaricide, insecticide | 3 | 9.8–101.3 | Cayenne, olive oil, sweet potato |
| Spinosad (*) | Insecticide | 3 | 4.2–68.3 | Pear, spinach |
| Tebuconazole | Fungicide | 3 | 3.3–25.0 | Cayenne, garlic, pear |
| 3-Chloroaniline** | Metabolite | 2 | 53.0–84.0 | Chamomile, cayenne |
| Fludioxinil | Fungicide | 2 | 6.1–7.3 | Pineapple |
| Imidacloprid | Insecticide | 2 | 7.1–65.5 | Red tea, thyme |
| Prometon (**) | Herbicide | 2 | 2.2–20.4 | Garlic |
| Boscalid | Fungicide | 1 | 2.1 | Garlic |
| Carbendazim | Fungicide | 1 | 22.9 | Garlic |
| Cypermethrin | Acaricide, insecticide | 1 | 96.0 | Chamomile |
| Fenhexamid | Fungicide | 1 | 2.3 | Artichoke |
| Fenvalerate | Acaricide, insecticide | 1 | 2.1 | Lemon |
| Fluazifop | Herbicide | 1 | 30.1 | Oregano |
| Iprodione | Fungicide, nematicide | 1 | 5.4 | Leek |
| Lambda-cyhalothrin* | Insecticide | 1 | 3.4 | Mandarin |
| Mandipropamid | Fungicide | 1 | 28.0 | Parsley |
| MCPA (**) | Herbicide | 1 | 59.8 | Thyme |
| Phosmet | Insecticide | 1 | 15.2 | Olive oil |
| Propyzamide | Herbicide | 1 | 4.3 | Lemon |
| Quinoxyfen | Fungicide | 1 | 30.6 | Dry parsley |
*
Pesticides authorized by organic production.
**
Pesticides not included in the multiannual control pogramme of the European Union (Commission, 2020).