3.2.5. Homemade Jam Processing (HJ)

Jams and marmalades are products in which fruits are made to be durable by highheat treatment with the addition of sugar. As shown in Table 1, abamectin, etoxazole, and thiophanate-methyl residues were not detected in orange jam, while buprofezin and imazalil decreased significantly by 90% and 95% considering their initial levels. Consequently, processing factors were obtained (between 0.05 and <0.330). Within the scope of the study, in order to process orange jam, boiling was carried out as a pre-treatment step. During the boiling step, boiling water was replaced with fresh water three times. At the last step, cooking was carried out by adding fresh water and sugar to the fruits. Therefore, the reduction of pesticide residue levels in the jam could be attributed to the removal of water-soluble pesticides with boiling water [8,32,39,40], evaporation, decomposition, heat degradation, time, and the temperature of the heat treatment process applied for cooking [41,42]. Hendawi et al. [43] reported that imidacloprid residue decreased by about 15% with the processing of strawberries, in which the boiling of the fruit and removal of boiling water was not applied, in contrast to our study. Lozowicka et al. [42] revealed that thiophanate-methyl residue decreased by a ratio of 82% and difenoconazole decreased by 29% during the production of black currant jam. Therefore, it can be stated that there may be a difference in the reduction rate according to the jam cooking technique and the physicochemical structure of the pesticide residue in the product.
