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A comprehensive evaluation of the dissipation of a myclobutanil plant protection product was performed in tomato and grape samples. Different temperature conditions (3 and 22 °C) were evaluated. A biphasic kinetic model provided a suitable adjustment (R 2 > 0.95), with persistence (residual level, RL 50 ) lower than 24 days in all cases. Solid−liquid extraction and ultra-highperformance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-Q-Orbitrap-HRMS) were used for metabolites' elucidation, identifying six myclobutanil metabolites, four out of them described for the first time and one of them confirmed using 1 H, 13 C, ( 1 H-1 H)-COSY, ( 1 H-13 C)-HMQC, and ( 1 H-13 C)-HMBC nuclear magnetic resonance (NMR). Their degradation curves were also evaluated, increasing their concentrations when the myclobutanil concentration decreases. Additionally, coformulants present in the commercial formulation were monitored employing headspace solid-phase microextraction method (HS-SPME)-gas chromatography coupled to HRMS (GC-Q-Orbitrap-HRMS). Seven coformulants were quantified in tomato samples. Their dissipation curves were studied, and it was observed that they were almost degraded 12 days after application.

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The effectiveness of a water-assisted UV-C (WUV) technology for the decontamination of fresh-cut broccoli from conventional and organic agricultural practices was evaluated as an alternative to chlorine sanitation. Several WUV doses (0.3-1.8 kJ m-2) were tested alone or combined with peroxyacetic acid (PAA). Results showed that 0.5 kJ m-2 was sufficient to reduce natural total aerobic mesophilic microorganisms by 2 log 10 in conventional broccoli without 2 negative consequences on the physical quality. However, in order to achieve the same effect on organic broccoli, a combined application of at least 0.3 kJ m-2 and 50 mg L-1 PAA was required. Total antioxidant capacity (TAC) was enhanced by 42, 90 and 81% in conventional broccoli 24 h after treatment with 0.3, 0.5 and 1.8 kJ m-2 , respectively, compared to watercontrol. A similar trend was observed in organic broccoli, although the increase in TAC (by 22%) compared to the water-control was only significant when a dose of 1.8 kJ m-2 was used. Similarly, 0.5 kJ m-2 enhanced the sulforaphane content in conventional broccoli by 1.5 and 4fold compared to water and chlorine-controls, respectively. WUV is a promising alternative technology to improve the microbiological and nutritional quality of fresh-cut broccoli.

The efficacy of two irradiation technologies: Ultraviolet-C light (UV-C), applied in water or in peroxyacetic acid, and dry-pulsed light (PL), for the inactivation and growth inhibition of Listeria innocua populations in fresh-cut broccoli, were evaluated. Water-assisted UV-C (WUV) (0.3 and 0.5 kJ m-2) reduced L. innocua initial populations by 1.7 and 2.4 log 10 , respectively; the latter dose also inhibited the growth for 8 d at 5 ºC. Replacing water with 40 or 80 mg L-1 peroxyacetic acid did not improve this efficacy. Pulsed light (5, 10, 15, and 20 kJ m-2) showed no effect on broccoli's native microbiota. Neither did 15 kJ m-2 PL inactivate L. innocua or inhibit its growth. Nonetheless, 24 h post-processing, PL (15 kJ m-2) increased total phenolic content by 25 % in respect of chlorine-sanitation, and enhanced total antioxidant capacity by 12 and 18 % compared to water and chlorine controls, respectively. Unlike dry-PL, WUV is a suitable technology for controlling L. monocytogenes populations in fresh-cut broccoli. Industrial relevance The present work provides relevant information to the fresh-cut food industry regarding a suitable decontamination alternative to chlorine sanitation. Low-dose immersion-assisted UV-C allows inactivation and inhibition of native and pathogenic microbiota while generates non-toxic byproducts and allows reusing the process water thereby enabling savings in water consumption. The results obtained herein provide new tools to ensure both quality and safety of minimally processed products, contributing to the so-called "smart green growth" addressed to provide a more innovative and sustainable future for the food industry.