Residue change of pyridaben in apple samples during apple cider processing

The residue change of pyridaben in apple samples during apple cider processing was systemically assessed. The pyridaben was determined by a simple gas chromatographic method using an electron capture detector after each step including washing, peeling & coring, juicing, primary filter, enzymolysis, secondary filter, sterilization, and fermentation. Results showed that peeling & coring as well as juicing process contributed the most in the reduction of pyridaben residue by 93.4%, whereas other processes had little effects on the removal of pyridaben residue. The processing factors (PFs) after each step were generally less than 1, and the PF of the overall process was 0.006, indicating that the whole process can reduce the residue of pyridaben in apple cider obviously. Pyridaben was proved to be mostly remained in apple peels. The peeling & coring process significantly reduced pyridaben by 80.3% with the PF at 0.12.