Dissipation of six fungicides in greenhousegrown

Authors: Magdalena Jankowska Piotr Kaczynski Izabela Hrynko Bozena Lozowicka

Publish Date: 2016/03/09

Volume: 23, Issue: 12, Pages: 11885-11900

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Abstract

Greenhouse studies were conducted to evaluate the dissipation rate kinetics and estimate the behavior of selected pesticides after washing peeling simmering and canning of tomato expressed as processing factor PF Two varieties Marissa and Harzfeuer were treated by six fungicides azoxystrobin boscalid chlorothalonil cyprodinil fludioxonil and pyraclostrobin at single and double dose and risk assessment defined as hazard quotient was performed The QuEChERS method was used for sample preparation followed by liquid chromatography coupled with tandem mass spectrometry LCMS/MS The dissipation of fungicides approximately fitted to a firstorder kinetic model with halflife values ranging from 249 and 267 days cyprodinil to 500 and 532 days chlorothalonil for Marissa and Harzfeuer variety respectively Results from processing studies showed that treatments have significant effects on the removal of the studied fungicides for both varieties The PFs were generally less than 1 between 001 and 090 and did not depend on variety The dietary exposure assessed based on initial deposits of application at single and double dose on tomatoes and concentration after each process with PF correction showed no concern to consumer health Our results would be a useful tool for monitoring of fungicides in tomatoes and provide more understanding of residue behavior and risk posed by these fungicidesTomatoes Lycopersicon esculentum Mill belong to widely grown fruiting vegetables and they are currently available for various purposes The list of tomato cultivars includes about 25000 varieties Hixson 2015 and they are diversified in terms of skin color size shape leaf type and disease resistance code This crop is susceptible to a number of diseases thus fungicides have been widely used to control fungal pathogens in greenhouse systems Some tomato varieties Better Boy Celebrity Granadero Red Chief Marissa Erophily Matias Swanson Isabel Kiveli Sesenta Genaros Jury are disease resistant signifying that the plant is immune to a certain disease such as Alternaria stem canker Fusarium wilt Fusarium races 1 2 and 3 Nematodes Tobacco mosaic virus Stemphylium gray leaf spot Verticillium wiltFungicides from different groups have been widely used pre and postharvest to control fungal tomato pathogens Matyjaszczyk 2015 Among them members of the anilinopyrimidine benzimidazole carboxamide chloronitrile strobilurin and tiazole family provide good control of tomato diseases They have different modes of action such as systemic absorbed through the leaves stems or roots or contact stay on the surfaces of plants and they move in various ways after they come in contact with the plantTo control pesticide residues in vegetables sensitive and reliable confirmatory methods are necessary Han et al 2013 to determine trace amounts these compounds GCMS/MS and LCMS/MS have become valuable techniques in multiresidue analysis They are currently the most efficient confirmatory tool for discriminating residues at ultratrace levels Ucles et al 2014 Pico et al 2007Pesticide residue monitoring study carried in tomatoes in European Union show that the most frequently detected groups are fungicides over the last years Mainly dithiocarbamates boscalid pyraclostrobin cyprodinil fludioxonil pyrimethanil and chlorothalonil EFSA Journal 2015 are detected which have been reported to be capable of causing endocrine disruption and embryotoxic carcinogenic and teratogenic effects PPDB Pesticide Properties Database The EU set tolerances maximum residue limits MRLs for chlorothalonil boscalid cyprodinil and pyraclostrobin in tomatoes 6 3 1 and 03 mg/kg respectively EU Pesticide MRLs Database 2013 In contrast the MRLs are very restrictive for baby food and they are set at the level of 001 mg/kg However there are no MRLs for the related processed commodities such as tomato paste or juice This gap may be attributed to the lack of processing study data of tomatoes Therefore it is necessary to obtain the residues of these pesticides during washing peeling juicing simmering and sterilization The fate of a given pesticide needs to be also evaluated to determine dissipation kinetics of fungicides in order to adequately characterize the behavior of a pesticide and health risk assessmentOne way to remove pesticide residues from vegetables is their processing Many researchers have studied the occurrence of pesticide residues in raw tomatoes Łozowicka et al 2015 Salghi et al 2012 but few studies have focused on their behavior caused by canning For the most part pesticide residues in vegetables are reduced or concentrated after several processing such as washing peeling blanching cooking and sterilization Holland et al 1994 Kaushik et al 2009 Timme and WalzTylla 2004 Many studies have been performed to determine how much residue can be eliminated by these types of processes Berrada et al 2010 Boulaid et al 2005 Burchat et al 1998 Rasmusssen et al 2003 Lee and Jung 2009 LentzaRizos and Balokas 2001 Sakaliene et al 2009 The effect of processing practices on residues is related with both commodity type and pesticide type Burchat et al 1998 However concentration level after processing can sometimes result in a higher residue in food for example as a result of water loss Timme and WalzTylla 2004

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