Table 2 Amount of Thiamethoxam and Clothianidin residues (μg kg−1) recovered from strawberry samples after various home processes (mean ± SD).

From: The dissipation of thiamethoxam and its main metabolite clothianidin during strawberry growth and jam-making process

Sample

Thiamethoxam (mean ± SD)

Clothianidin (mean ± SD)

raw strawberry

235.6a ± 0.03

9.7a ± 0.005

Washed strawberry

180.1b ± 0.56

8.1b ± 0.006

strawberry puree

113.8d ± 0.05

5.8e ± 0.0006

strawberry juice

141.6c ± 0.07

6.9c ± 0.0003

strawberry paste

138.4e ± 0.05

6.1d ± 0.007

Canned strawberry paste

131.8f ± 0.04

5.2f ± 0.006

  1. a–fValues with the different letters are significantly different (p < 0.05).
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