Effects of Planting and Processing Modes on the Degradation of Dithianon and Pyraclostrobin in Chinese Yam (<i>Dioscorea</i> spp.)

The consumption of pesticide residues contaminated shiitakes resulted in important health issues in humans. This study evaluated the effects of classic household processing on six different pesticides used in shiitake culture, detailed in pesticide residue behavior and processing factors (PFs). Our results demonstrated that stir‐frying or frying reduced the residue levels of all six pesticides. Washing and boiling significantly decreased the concentrations of carbendazim, thiabendazole, and procymidone. After each household processing step, the calculated PFs of all pesticides were less than one except for the 1–10 min boiling of bifenthrin, λ‐cyhalothrin, and β‐cyfluthrin. The most effective combination of processing to reduce the residue levels of carbendazim, thiabendazole, and procymidone in fresh shiitakes was washing for 10 min and then boiling for another 10 min. The best combination of processing to reduce the residue levels of bifenthrin, λ‐cyhalothrin, and β‐cyfluthrin was washing for 10 min and then frying for 60 s. Practical applications This study suggests that the residue concentrations of all six pesticides were decreased in shiitakes during household processing. Considering the results of pesticides’ residuals and processing factors, the typical household processing, including washing, boiling, frying, and rehydrating, were recommended to reduce the pesticide residuals. The combination to reduce carbendazim, thiabendazole, and procymidone residues in fresh shiitakes was 10 min washing and then another 10 min boiling. The suggested combination for bifenthrin, λ‐cyhalothrin, and β‐cyfluthrin was 10 min washing and then a 60 s frying.

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“…Combined Operation and Processing Factor: The PF of pesticides in shiitakes for one processing step was calculated as follows (Shi et al, ):

PF = C_{post} / C_{pre}

…”

Section: Methodsmentioning

confidence: 99%

Effects of shiitakes household processing on the residues of six pesticides

Tan

Peng

Pan

et al. 2020

J Food Process Preserv

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“…The PRA was soaked in water during boiling; thus, some pesticide residues might have been dissolved in water, and some residues may have decomposed or evaporated under high temperature. Shi et al [21] reported that the PF of a pesticide in yam was 0.27. Shakoori et al [8] reported that in rice, the reduction in pesticide residue during boiling was not correlated with the chemical structure or water solubility of the pesticide; instead, they found that the binding strength between the pesticide and the rice matrix along with pesticide volatilization, hydrolysis, and thermal degradation determined the degree of residue removal.…”

Section: Resultsmentioning

confidence: 99%

Dissipation Behavior of Three Fungicides during the Industrial Processing of Paeoniae Radix Alba and Associated Processing Factors

Sun

Fan

et al. 2019

IJERPH

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Before being administered as medicinal products, Chinese herbal medicines (CHMs) must be processed and decocted for human consumption. While the presence of pesticide residues in CHMs is a major concern, pesticide dissipation behavior during CHM processing has rarely been reported. In this study, the dissipation of three pesticide residues in the CHM Paeoniae Radix Alba (PRA) was investigated during each step of industrial processing. The boiling process was found to significantly reduce pesticide residues (61–89%), and the peeling process also contributed to pesticide degradation (29–68%). The high temperature (60 °C) during the drying process led to further pesticide degradation. The processing factors of all three pesticides after each processing step were less than one, and the processing factors for the overall process were lower than 0.027, indicating that industrial processing clearly reduced the amount of pesticide residues (97.3–99.4%). The findings provide guidance for the safe use of fungicides in CHMs and can help establish maximum residue limits for PRA to reduce human exposure to pesticides.

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“…Tubers and tuberous roots are a kind of storage organs that enlarge to store nutrients serving as energy for regeneration needed in the subsequent growing season [You et al 2003, Sun et al 2010, Carpenter et al 2015. Plants with tubers are usually valuable, for example, potato and Chinese yam are the most notable plants with tubers, which are abundant in starch and other types of carbohydrates and both are the world important food crops [Elrys et al 2017, Shi et al 2017. As one of Chinese herbal medicine, tuber of P. ternate is an important organ for medicinal herbs resource [Gombodorj et al 2017].…”

Section: Discussionmentioning

confidence: 99%

IDENTIFICATION AND EXPRESSION OF GA-RELATED GENES ASSOCIATED WITH in vitro MICRO-TUBERS FORMATION IN Pinellia ternata

Xue¹,

Yue²,

Chao³

et al. 2018

Acta Sci.Pol.Hortorum Cultus

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Pinellia ternata is one of the most important herbs in traditional Chinese medicine. Recently, its yield is hard to meet the market demand, therefore the system of in vitro micro-tubers was developed for its propagation and endogenous GA was revealed probably function negatively during micro-tubers induction. However, the mechanism is still unknown. In this study, 70 mg/L chlormequat chloride (CCC) was successfully used to inhibit the endogenous GA content and promote the micro-tubers induction. Subsequently, suppression subtractive hybridization (SSH) was performed to identify GA-related genes associated with in vitro micro-tubers formation in P. ternata. The cDNAs of micro-tubers induced with and without CCC were used as the "tester", and "driver", respectively. SSH library sequencing yielded 300 expressed sequence tags (ESTs). Finally, 226 ESTs were retained after screening, 84 of which had no significant homology to any of previously identified genes and 39 of the remaining 142 ESTs represented singletons. Real-time quantitative RT-PCR analysis of the expression patterns showed that all 5 transcripts showed signal alteration during the process of in vitro micro-tubers formation. The sequences appeared to be highly homologous with 60S ribosomal protein, 26S ribosomal RNA gene, zinc transporter protein, 12kD storage protein and malate dehydrogenase, respectively. These results would facilitate the functional characterization of the GA-related genes associated with in vitro micro-tubers development and subsequent in vitro manipulation.

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Effects of Planting and Processing Modes on the Degradation of Dithianon and Pyraclostrobin in Chinese Yam (Dioscorea spp.)

Cited by 15 publications

References 35 publications

Effects of shiitakes household processing on the residues of six pesticides

Effects of shiitakes household processing on the residues of six pesticides

Dissipation Behavior of Three Fungicides during the Industrial Processing of Paeoniae Radix Alba and Associated Processing Factors

IDENTIFICATION AND EXPRESSION OF GA-RELATED GENES ASSOCIATED WITH in vitro MICRO-TUBERS FORMATION IN Pinellia ternata

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