**4. Conclusions**

The fate of pesticides during various household and industrial processes depends on the type of processing methods, the physicochemical properties of the pesticides, and the nature of the product. Pesticides with high octanol–water coefficients were absorbed by the wax of the orange peel, therefore they remained on the peel and could not easily be removed by the washing step. Moreover, pesticides with lower water solubility did not diffuse easily through the fruit juices from the pulp section of the fruit. The processing factor was greater than 1 for the separation of the orange peel and less than 1 for the washing step and jam and fruit juice production. The compliance of residues in processed commodities with MRLs set for RAC should be assessed by taking into account the processing factor values. Furthermore, processing factors are essential to estimate residues in processed commodities for conducting dietary risk assessment. Therefore, it is essential to reveal the processing factors with scientific studies in order to make legal arrangements. It should be indicated that the dipping of the crops into commercial formulations of the pesticides under laboratory conditions does not reflect real processing effects. Therefore, to obtain more accurate processing factors, in future studies field treatment of the crops should be applied. In field-treated crops, pesticides may penetrate into different sections of the plants based on the pre-harvest interval. Absorption and translocation of the pesticide through the crops may affect the fate of the pesticide throughout the processing. Consequently, this study can be taken as a case study and more extensive studies should be carried out for different type of foods and different type of processing methods with field-treated crops.

**Author Contributions:** Conceptualization, B.A.C. and E.K.A.; methodology, B.A.C. and E.K.A.; software, B.A.C. and E.K.A.; validation, B.A.C. and E.K.A.; formal analysis, B.A.C. and E.K.A.; investigation, B.A.C. and E.K.A.; resources, P.Y.O.; data curation, P.Y.O.; writing—original draft preparation, B.A.C. and E.K.A.; writing—review and editing, P.Y.O.; visualization, P.Y.O.; supervision, P.Y.O.; project administration, P.Y.O.; funding acquisition, P.Y.O. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research was supported by the Scientific Research Project Office of Bursa Uludag University, Bursa, Turkey (Project No: HDP(Z)-2018/3).

**Data Availability Statement:** Data is contained within the article.

**Acknowledgments:** The authors thank LOTUS Food Analysis Laboratory for their technical assistance.

**Conflicts of Interest:** The authors declare no conflict of interest.
