Dissipation pattern, safety evaluation, and generation of processing factor (PF) for pyraclostrobin and metiram residues in grapes during raisin preparation

Shabeer, T.P. Ahammed; Girame, Rushali; Hingmire, Sandip; Banerjee, Kaushik; Sharma, Ajay Kumar; Oulkar, Dasharath; Utture, Sagar C.; Jadhav, Manjusha R.

doi:10.1007/s10661-015-4268-1

Cited by 22 publications

(7 citation statements)

References 6 publications

(5 reference statements)

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“…Iprodione and procymidone [205] Benalaxyl, dimethoate, iprodione, metalaxyl, phosalone, procymidone, vinclozolin [210] Chlorpyrifos, diazinon, methidathion and dimethoate [206] Dimethomorph, famoxadone and cymoxanil [211] Azoxystrobin [212] Pyraclostrobin and metiram [213] Quinoxyfen [214] Oven drying [205,214] Sun drying & oven drying [206,210] Natural drying [211,213] 70 • C for 24 h [205,214].…”

Section: Grapementioning

confidence: 99%

“…Direct sunlight for 21 days and in an oven at 50 • C for 72 h, at 60 • C for 60 h, at 70 • C for 48 h, at 80 • C for 36 h [206]. Shade and outdoors, for 15 days [211] or 25 days [213]. Direct sunlight for 15 days [212] Iprodione and procymidone decreased by 57 and 41%, respectively [205].…”

Section: Grapementioning

confidence: 99%

“…Commercial production of raisins is, however, carried out with sun drying only [212]. PF values 1.01 to 1.31 for metiram and 1.34 to 1.10 for pyraclostrobin indicated residue concentration after drying [213]. The residue levels in oven dried raisins were comparable to fresh grapes.…”

Section: Grapementioning

confidence: 99%

“…The lower degradation in the oven-dried sample could be explained by the absence of the degradation effect due to solar radiation [214]. [205,206,[210][211][212][213][214] Honeysuckle (Lonicera japonica) Thiamethoxam and thiacloprid Three drying methods: sun-, natural (shade)-, and oven drying.…”

Section: Grapementioning

confidence: 99%

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Fate of Residual Pesticides in Fruit and Vegetable Waste (FVW) Processing

Nguyen

Rosello

Bélanger

et al. 2020

Foods

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Plants need to be protected against pests and diseases, so as to assure an adequate production, and therefore to contribute to food security. However, some of the used pesticides are harmful compounds, and thus the right balance between the need to increase food production with the need to ensure the safety of people, food and the environment must be struck. In particular, when dealing with fruit and vegetable wastes, their content in agrochemicals should be monitored, especially in peel and skins, and eventually minimized before or during further processing to separate or concentrate bioactive compounds from it. The general objective of this review is to investigate initial levels of pesticide residues and their potential reduction through further processing for some of the most contaminated fruit and vegetable wastes. Focus will be placed on extraction and drying processes being amid the main processing steps used in the recuperation of bioactive compounds from fruit and vegetable wastes.

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Section: Grapementioning

confidence: 99%

Section: Grapementioning

confidence: 99%

Section: Grapementioning

confidence: 99%

Section: Grapementioning

confidence: 99%

See 2 more Smart Citations

Fate of Residual Pesticides in Fruit and Vegetable Waste (FVW) Processing

Nguyen

Rosello

Bélanger

et al. 2020

Foods

View full text Add to dashboard Cite

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“…4,5 Capillary electrophoresis 6 and subsequent liquid chromatography (LC) UV 7,8 and mass spectrometry (MS) [9][10][11][12][13][14] have been utilized for the determination of pyraclostrobin in different matrices, such as apple, 10 citrus, 11 pepper, 12 peanut, 13 rice, 14 grape. 9 Besides, attention has been paid to the change of pyraclostrobin in food processing such as rasin 15 and paste 16 preparation. In addition, dissipation studies have been conducted in apple, 10 pepper, 12 peanut, 13 banana, 8 grape, 9 giving half-lives of 1.6 to 1.7 days in maize, 17 3.39-4.06 days in glasshouse strawberry, 18 10.3-11.2 days in peanut, 13 17.8-25.9 days in grape.…”

Section: Introductionmentioning

confidence: 99%

Residue behaviours, dissipation kinetics and dietary risk assessment of pyaclostrobin, cyazofamid and its metabolite in grape

Pang

Dou

2019

J Sci Food Agric

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BACKGROUND Grape is an important fruit consumed either fresh or processed, therefore, fungicide misuse of grape has become an issue of global food safety and human health. Pyraclostrobin, and cyazofamid have been applied to grape frequently. RESULTS Here a simple QuEChERS (quick, easy, cheap, effective, rugged, and safe) liquid chromatography mass spectrometry technique has been developed and validated for the determination of pyraclostrobin, cyazofamid and its metabolite CCIM in open field grape samples. The recoveries of these three in the range of 0.01 to 5 mg kg−1 (n = 5) ranged from 73.1% to 97.9%. The relative standard deviations (RSDs) were below 12% for all cases. The limits of quantitation of each analyte was 0.005 mg kg−1, which was lower than maximum residue limits of not only pyraclostrobin but also cyazofamid. Not only dissipation kinetics but also residue determination was obtained in grape for those three pesticides. Furthermore, their half‐lives in grapes were 10.7–30.1 days, recommending the pre‐harvest intervals for these three of 14 days. The calculated hazard quotient and acute hazard index lower than 100% illustrated the safety of intake of grape for the Chinese population for not only long‐term but also short‐term dietary risk assessment. CONSLUSIONS The less than 30 day half‐life illustrated that pyraclostrobin and cyazofamid could degrade relatively easily in the environment. The long‐term and short‐term dietary risk assessment also illustrated the intake safety of these three. Thus, a 14 day pre‐harvest interval was safe and recommended. The results of this study contributed to environmental protection, food safety and human health. © 2019 Society of Chemical Industry

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Dissipation, residues and risk assessment of pyraclostrobin and picoxystrobin in cucumber under field conditions

Zhao

2020

J Sci Food Agric

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BACKGROUND: Pyraclostrobin and picoxystrobin are two representative pesticides of strobilurins used to treat cucumber downy mildew, which have raised issues of food safety and human health. A new formulation containing these two compounds is being prepared for marketing in China. RESULTS: The dissipation and residual levels of pyraclostrobin and picoxystrobin in cucumbers under field conditions were determined simultaneously by a validated method via liquid chromatography-tandem mass spectrometry (LC-MS/MS). The dissipation rules were described by first-order kinetics and the half-lives of pyraclostrobin and picoxystrobin were less than 8.2 days and 3.4 days. The highest terminal residue of pyraclostrobin was 0.014 mg kg −1 which was lower than maximum residue limit (MRL) in China (0.5 mg kg −1) and of picoxystrobin was 0.029 mg kg −1 , respectively. In the long-term intake risk assessment of pyraclostrobin and picoxystrobin for general population (18-79 years), the chronic risk quotient (RQ c) varied from 5.64% to 21.97%. The assessment of short-term risks included children (1-6 years) and adults (18-79 years) and in which the RQ a values were 0.38% and 2.85%. Both results showed the intake risks of cucumber were acceptable. CONCLUSION: Pyraclostrobin and picoxystrobin degraded easily in cucumbers under open field conditions. The long-term and shortterm risks caused by final residues of pyraclostrobin and picoxystrobin were insignificant. The recommended pre-harvest interval of 3 days was safe. The article will be helpful in rational use of these pesticides and MRL formulation of picoxystrobin on cucumber.

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Dissipation pattern, safety evaluation, and generation of processing factor (PF) for pyraclostrobin and metiram residues in grapes during raisin preparation

Cited by 22 publications

References 6 publications

Fate of Residual Pesticides in Fruit and Vegetable Waste (FVW) Processing

Fate of Residual Pesticides in Fruit and Vegetable Waste (FVW) Processing

Residue behaviours, dissipation kinetics and dietary risk assessment of pyaclostrobin, cyazofamid and its metabolite in grape

Dissipation, residues and risk assessment of pyraclostrobin and picoxystrobin in cucumber under field conditions

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