Premium
Residue behavior and removal of iprodione in garlic, green garlic, and garlic shoot
Author(s) -
Bian Yanli,
Wang Juan,
Liu Fengmao,
Mao Biming,
Huang Hongwei,
Xu Jingyi,
Li Xiaohan,
Guo Yangyang
Publication year - 2020
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10527
Subject(s) - iprodione , allium sativum , shoot , residue (chemistry) , chemistry , horticulture , food science , toxicology , botany , fungicide , biology , biochemistry
BACKGROUND Iprodione is considered to be an endocrine‐disturbing pesticide, which could harm consumers. The garlic crop has three edible parts: the garlic, the green garlic, and the garlic shoot, which correspond to different stages of its growth. In this study, iprodione residue dissipation and distribution in these three edible parts were investigated, and dietary risk was evaluated. RESULTS Iprodione residues were present in these samples in the following order: green garlic > garlic shoot > > garlic. The dissipation of iprodione in green garlic was slow with a half‐life of 5.82–19.25 days. A very high RQ chronic value of 207.35–407.30% suggested that the residual iprodione in green garlic had an unacceptable level of risk. Iprodione residue was significantly eliminated (59–90%) by an alkaline solution. The order for removing iprodione by soaking was the alkaline solutions (0.5% and 2% NaHCO 3 ) > the acidic solutions (5% and 10% of vinegar) ≈ the neutral solutions (the 1% and 2% of table salt) > tap water. Processing factors (PFs) were <1, indicating that processing could decrease the iprodione residue level. CONCLUSION This work could contribute to establishing maximum residue limits (MRLs) for iprodione in garlic, green garlic, and garlic shoots, and could provide guidance on the safe and appropriate use of iprodione in the garlic crop. © 2020 Society of Chemical Industry