Dissipation Dynamics and Dietary Risk Assessment of Four Fungicides as Preservatives in Pear

Yongfeng Tang, Kuikui Hu, Xiaomeng Li, Chaogang Liu, Yanhui Xu, Zhaoxian Zhang and Xiangwei Wu
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Yongfeng Tang: Key Laboratory of Agri-Food Safety of Anhui Province, College of Resources and Environment, Anhui Agricultural University, Hefei 230036, China
Kuikui Hu: Key Laboratory of Agri-Food Safety of Anhui Province, College of Resources and Environment, Anhui Agricultural University, Hefei 230036, China
Xiaomeng Li: Key Laboratory of Agri-Food Safety of Anhui Province, College of Resources and Environment, Anhui Agricultural University, Hefei 230036, China
Chaogang Liu: Dangshan Sanlian Fruit and Vegetable Professional Cooperative, Dangshan 235300, China
Yanhui Xu: Anhui Public Inspection Institute Co., Ltd., Hefei 230051, China
Zhaoxian Zhang: Key Laboratory of Agri-Food Safety of Anhui Province, College of Resources and Environment, Anhui Agricultural University, Hefei 230036, China
Xiangwei Wu: Key Laboratory of Agri-Food Safety of Anhui Province, College of Resources and Environment, Anhui Agricultural University, Hefei 230036, China

Agriculture, 2022, vol. 12, issue 5, 1-12

Abstract: Fungicides, including thiophanate-methyl, tebuconazole, pyraclostrobin, and difenoconazole, have been widely used as preservatives to control fungal diseases during pear storage. However, the metabolic capability of pear for exogenous compounds decreases at lower storage temperatures, leading to an increase in the risk of exposure to chemical preservatives. In this work, a sensitive and stable ultraperformance liquid chromatography–tandem mass spectrometry (UPLC–MS/MS) analytical method was established to investigate the dissipation dynamics and dietary intake risk of four chemical preservatives in pears under different conditions. The mean recoveries of the preservatives in pear samples ranged from 73.2% to 117.1%, with relative standard deviations of 0.5–7.2%. The dissipation half-lives ( T 1/2 ) of thiophanate-methyl, tebuconazole, pyraclostrobin, and difenoconazole in pears were 7.2–21.1 d and 31.6–173.3 d at storage temperatures of 25 °C and 4 °C, respectively. The results of dietary risk evaluation showed that the intake risk of preservatives in commercial pears was acceptable. However, some pears from commercial supermarkets still contained preservatives at amounts that exceeded the maximum residue limit (MRL) set by the Chinese government. This work provides a guideline for the risk evaluation of fruit preservatives on human health.

Keywords: fungicides; pear; dissipation dynamics; pesticide residues; dietary risk assessment (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2022
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