Residual Behaviors of Six Pesticides in Shiitake from Cultivation to Postharvest Drying Process and Risk Assessment

Liu, Tan; Zhang, Cunzheng; Peng, Jing; Zhang, Zhiyong; Sun, Xu; Xiao, Hui; Sun, Ke; Pan, Leiqing; Liu, Xianjin; Tu, Kang

doi:10.1021/acs.jafc.6b04027

Cited by 41 publications

(23 citation statements)

References 31 publications

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“…The dosage of carbendazim, thiabendazole, and procymidone was applied at twice of the recommended dosage, while bifenthrin, λ ‐cyhalothrin, and β ‐cyfluthrin were applied at four times of the recommended dosage. The dosages of all six pesticides were the same as our previous study (Liu et al, ) and diluted in 5 L of distilled water and sprayed onto the ripe shiitake fruiting bodies using a JACTO‐HD sprayer. After spraying pesticides, approximately 40 kg shiitake samples at uniform maturity and size were randomly chosen for processing analysis.…”

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 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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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 dissipation behavior and residue of methoxyfenozide have been further revealed through open field trials. Furthermore, a risk assessment was carried out based on the risk quotient (RQ) method, 24,25 also known as the hazard quotient (HR) method. 26 This study not only contributes to establishing a reasonable Chinese MRL for methoxyfenozide but also provides practical data on its safe use.…”

Section: Introductionmentioning

confidence: 99%

Residue dissipation and dietary exposure risk assessment of methoxyfenozide in cauliflower and tea via modified QuEChERS using UPLC/MS/MS

et al. 2020

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BACKGROUND Methoxyfenozide possesses efficacy against a variety of lepidopteron pests, including the major pests in cauliflower and tea, so it is of great importance to generalize the practical use of methoxyfenozide in the field. RESULTS An efficient method was developed and validated in both vegetable matrix and extract‐rich matrix (cauliflower and tea) using modified QuEChERS combined with UPLC/MS/MS analysis. The recoveries in cauliflower, made tea and tea shoots ranged from 94.5 to 108.0%, from 85.0 to 91.6% and from 77.3 to 82.0% respectively, with relative standard deviations (RSDs) below 17.3% in all cases. The field results showed that methoxyfenozide dissipated in cauliflower with half‐life (t1/2) at 2.5–3.5 days and in tea with t1/2 at 1.2 days. Combining the above experimental data and statistical food intake values, the risk quotient (RQ) values were significantly lower than 1. CONCLUSION The quantification method of methoxyfenozide in cauliflower or tea has not been established until this study. The dissipation and dietary exposure risk assessment of methoxyfenozide in cauliflower and tea were investigated in the field. Methoxyfenozide dissipated rapidly in cauliflower despite different climates, and it dissipated faster in tea. The dietary risk of methoxyfenozide through cauliflower or tea was negligible to humans. This study not only provides guidance for the safe use of methoxyfenozide but also serves as a reference for the establishment of maximum residue limits (MRLs) in China. © 2019 Society of Chemical Industry

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“…The concentrations and characteristics of pesticide residues in food are altered during processing. Numerous studies have shown that food processing can contribute to pesticide dissipation [9,18,19]. However, few studies have been reported on the changes in pesticide residues during CHM processing.…”

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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Residual Behaviors of Six Pesticides in Shiitake from Cultivation to Postharvest Drying Process and Risk Assessment

Cited by 41 publications

References 31 publications

Effects of shiitakes household processing on the residues of six pesticides

Effects of shiitakes household processing on the residues of six pesticides

Residue dissipation and dietary exposure risk assessment of methoxyfenozide in cauliflower and tea via modified QuEChERS using UPLC/MS/MS

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

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