Effect of Storage and Preservation and Processing on the Flutriafol Residues in Strawberry and Processed Products

Objective:The effect of different temperature storage,storage after preservation of different preservatives and processing on the flutriafol residues in strawberry and processed products. Methods:Pesticide residues in strawberry samples were determined by ultra-performance liquid chromatography coupled with tandem mass spectrometry(UPLC-MS/MS). Results:The flutriafol residues in strawberry degraded fast with the reduction of 61.54% in the room temperature(22℃)storage on 4 days.And flutriafol residues in strawberry degraded slowly with the reduction of 16.48% after potassium sorbate on 72 h. In the process of strawberry jam,the concentration(0.61 mg/kg)in strawberry jam after sterilization was found to be the lowest in the whole process. Conclusion:In normal temperature,the degradation of flutriafol was fast,and the preservatives did not affect the degradation of flutriafol. The degradation rate of the flutriafol in the strawberry which treated by sodium citrate or potassium sorbate was slower than untreated at normal temperature. The washing,juicing and sterilization process can remove the residue in strawberry.