The degradation under field conditions and the residue behavior of etoxazole during juicing and purée making was evaluated. Etoxazole residues were determined by HPLC-UV at six different Pre Harvest Intervals (PHIs) as to estimate the degradation of residue in fruits. Samples with significant residues were processed and residue were determined after juicing and purée making. The effect of washing was also estimated. Processing Factors (PFs) for etoxazole after each step were less than 1 and the PFs of the overall processes were lower than 0.85 for washing fruits, 0.13 for juice and 0.04 for purée. The studied processes could obviously reduce the pesticide residues that are present in the raw strawberries. Uncertainties in the use of the PFs were identified due to the potential formation of metabolites during the processes.

评价了在田间条件下的降解以及在榨汁和制浆过程中乙恶唑的残留行为。通过HPLC-UV在六个不同的收获前间隔（PHI）上测定Etoxazole残留量，以估计水果中残留物的降解程度。对具有大量残留物的样品进行处理，并在榨汁和制浆后确定残留物。还估计了洗涤的效果。每个步骤后乙恶唑的加工因子（PFs）均小于1，洗涤水果的整个过程的PFs小于0.85，果汁的整个过程的PFs小于0.13，而泥则小于0.04。研究过程可以明显减少生草莓中的农药残留。由于在加工过程中可能形成代谢物，因此确定了PFs使用的不确定性。