Eun-Song Choi (Kangwon National University)

Ji-Ho Lee (Kangwon National University)

Eun-Song Choi (Kangwon National University)

Min-Ho Song (Kangwon National University)

Jung-Hoon Lee (Kangwon National University)

Ji-Ho Lee (Kangwon National University)

Food processing may reduce parent pesticide residues, but heat, moisture, pH changes, and matrix interactions can generate transformation products (TPs) distinct from plant metabolites. Processing-derived TPs remain poorly characterized because previous studies have focused on crop metabolism. Using potato as a model matrix, this study examines azoxystrobin, difenoconazole, and fludioxonil to determine whether decreases in parent residues indicate lower overall risk. Pasteurization, sterilization, boiling, frying, and baking were tested. Samples were prepared using QuEChERS. LRMS quantification was used for control verification and method validation, whereas HRMS suspect screening and non-target analysis were applied to investigate processing-induced TPs. No target pesticides were detected in untreated potatoes, and recovery and coefficient of variation met Codex criteria. Major TPs will be tentatively identified from HRMS data, focusing on differentiation from known plant metabolites. Parent compounds and major TPs will be quantified to compare residue levels and formation profiles among treatments. Formation pathways will be interpreted based on pesticide structures and processing conditions. QSAR Toolbox will be used to predict toxicological concern, and priority TPs will be identified by integrating formation levels with predicted toxicity. The findings will support pesticide risk assessment and management in processed foods.