This study systematically investigated the translocation, degradation, distribution and processing of 12 pesticides between soybeans and soybean sprouts. Results revealed that the pesticides were transferred from soybeans to soybean sprouts, with their concentrations following the order of cotyledons > soybean sprouts > hypocotyls. However, the concentrations of all pesticide residues except for the metabolite acetamiprid-N-desmethyl (translocation factor [TF], 0.18-4.15) decreased in soybean sprouts during germination, with TF values of 0.0002-0.52. Pesticide with higher log Kow values were more likely to remain in soybean sprouts during germination. Washing, boiling and storing removed different amounts of pesticide residues from soybean sprouts, with processing factor (PF) values of 0.01-1.11 (mostly <1). However, stir-frying initially decreased but subsequently increased the amount of pesticide residues in soybean sprouts with an increase in stir-frying time (PF range, 0.48-1.69, mostly <1). Overall, this study provides reliable basic data for the healthy consumption of soybean sprouts for humans.

Understanding the residue fate of novel pesticides in crops is crucial for ensuring their safe application and safeguarding public health. This study examined the dissipation, processing factors (PFs), and risk assessment of fluxapyroxad, mandipropamid, and mefentrifluconazole in two morphologically distinct varieties of chilli peppers from field to processing. The half-lives of the three pesticides ranged from 5.42 to 10.05 days, following first-order kinetics. The initial residues were higher in Chaotian chilli peppers (CCP) than in long green chilli peppers (GCP). However, dissipation occurred more rapidly in CCP. Washing notably reduced the residues (PF: 0.60-0.89), whereas sun drying and oven drying concentrated them (PF: 1.92-3.74), with oven drying leading to greater concentrations. Both chronic and acute dietary risk assessments suggested acceptable risk levels for the general population. This study offers reliable guidance for the rational application of these three pesticides in chilli pepper cultivation.

Through field trials, this study comprehensively investigated the dissipation, metabolism, processing factors (PFs), and risk assessment of dinotefuran, imidacloprid, pyraclostrobin, thiamethoxam, and their metabolites in shiitake mushrooms from cultivation to postharvest processing. In the laboratory, common postharvest industrial and household processing methods were simulated, including washing, boiling, pickling, stir-frying, sauce processing, hot-air processing, and crisp processing. Understanding the fate of residues is crucial for ensuring food safety and safeguarding human health. The limit of quantification (LOQ) for 6-chloronicotinic acid, thiamethoxam and clothianidin was 10 μg/kg, while the LOQs for other analytes were 2 μg/kg. Field trials showed that the degradation of the four pesticides followed first-order kinetics, with half-lives ranging from 1.1 to 1.8 days. After washing, boiling, pickling, stir-frying, and sauce processing, the concentrations of all pesticides-except for a metabolite of pyraclostrobin (BF-500-3)-were reduced to varying degrees (PF < 1). Hot air processing led to 4.3- and 4.6-fold increases in the concentrations of dinotefuran and 6-chloronicotinic acid, respectively, while the concentrations of all other pesticides decreased (PF < 1). Crisp processing increased the concentration of all pesticide residues by a factor of 2.0 to 4.0. Additionally, the content of BF-500-3 increased significantly by 2.9-4.9 times after washing, boiling, pickling, and stir-frying. However, it decreased after hot air processing and sauce processing. The risk quotient values of all pesticides were below 1, indicating that both chronic and acute dietary risks were acceptable. This study provides valuable data for the control of pesticide residues in processed products, which has both theoretical and practical significance in ensuring the quality and safety of shiitake mushrooms and protecting human health.

The use of pesticides has led to their widespread presence in food, making it unavoidable for the public to be exposed to pesticides through diet. However, few studies have focused on the in vivo distribution of pesticides after exposure. This study comprehensively investigated the residual behavior of nine pesticides and their five metabolites in rats after oral exposure and elucidated the relationship between their physicochemical properties and tissue-specific distribution. During the initial exposure, all tested pesticides and metabolites were detected in the serum and different tissues, with the highest concentration of 3294.03 μg/kg observed in the liver. However, after 48 h of exposure, a majority of the pesticides were undetectable. Correlation analysis revealed a strong negative correlation between pesticide residues detected in the serum, brain, heart, liver, lung, kidney, spleen, and urine as well as physicochemical properties such as molecular weight (Mw) and octanol-water partition coefficient (log Kow). Conversely, a positive correlation was observed between the residues and aqueous solubility (As). Pesticides with lower Mw and log Kow and higher As, such as acetamiprid, imidacloprid, and thiamethoxam, showed higher solubility in serum and higher residual deposition across different tissues. Water-soluble pesticides, such as acetamiprid, imidacloprid, and thiamethoxam, were predominantly excreted through urine, thereby achieving relatively rapid systemic clearance. However, fat-soluble pesticides, such as azoxystrobin, chlorantraniliprole, and pyraclostrobin, were primarily eliminated through the fecal route, which is a comparatively slow process. This study helps in understanding the residual behavior of pesticides in mammals, thereby providing valuable insights for pesticide safety evaluation.

Fluoxapiprolin is a novel and highly effective pesticide for controlling tomato late blight. However, current research on fluoxapiprolin remains limited and incomplete. This study investigated the dissipation, terminal residues, and dietary risks of fluoxapiprolin and its metabolites at 12 trial sites under open-field and greenhouse conditions across China. A QuEChERS-LC-MS/MS method for simultaneous determination of fluoxapiprolin and its metabolites in tomatoes used 5% formic acid-acetonitrile with GCB for clean-up; it achieved a low LOQ of 1 mu g/kg, with recoveries of 79%-113% and RSDs below 10.7%. The dissipation of fluoxapiprolin in tomatoes followed first-order kinetics, with half-lives ranging from 2.56 to 3.36 days in four locations. The dissipation rate of fluoxapiprolin in greenhouse conditions was slightly higher than that in open-field conditions. On days 2, 3, and 5 after the final application, the residue levels of parent fluoxapiprolin in tomatoes were 10.69-58.85 & micro;g/kg, 5.31-42.38 & micro;g/kg, and 2.38-25.79 & micro;g/kg, respectively. None of the five metabolites was detected in any samples. No significant difference in final residues was observed between open-field and greenhouse conditions. According to the Chinese dietary pattern and terminal residue data, the calculated risk quotient indicated that fluoxapiprolin in tomatoes posed no risk to children and the adult health. These findings provide field data to support the rational use of fluoxapiprolin and dietary risk assessment.

This study presents an investigation of the dissipation kinetics, processing factors (PF), and chronic dietary risk of fluoxapiprolin and its metabolites in fresh strawberries, strawberry jam, and freeze-dried strawberries from field to processing. The half-life of fluoxapiprolin in strawberries was 1.7 days, following first-order dissipation kinetics, and none of its metabolites were detected above the limit of quantification. For the sake of conservative estimation, these metabolites were calculated at 1/2 LOQ in the supervised trials median residue (STMR) calculation and subsequent dietary risk assessment. Different processing operations exhibited distinct effects on residue levels: washing reduced residues by 32% (PF = 0.68), jam-making caused a 58% increase in residues (PF = 1.58), freeze-drying substantially concentrated fluoxapiprolin by 296% (PF = 3.96), and soaking achieved an effective residue reduction of 90% (PF = 0.10). A chronic dietary risk assessment across multiple countries and populations demonstrated that the estimated daily intake (EDI) values were extremely low, and all chronic risk quotient (RQ) values were significantly below 0.001. This work underscores the necessity of incorporating processing factors into regulatory decision-making for pesticide maxinum residue limits (MRLs) and provides robust scientific edvidence for the safe application of fluoxapiprolin in strawberry cultivation.

Pesticide residues in peach crisps, a daily leisure snack, are insufficiently investigated. This study comprehensively explored the dissipation, metabolism, processing factors (PFs) and risk assessment of 15 commonly used pesticides in peaches from field cultivation to crisp processing. Field trial results suggest that the half-lives of the surveyed pesticides were 3.40-10.05 days in peaches. Furthermore, the metabolites clothianidin and trifloxystrobin acid were detected at concentrations of 4.28-39.79 μg/kg. All pesticide residues became concentrated in the peach crisps after freeze-drying (PF: 1.34-4.80). Contrarily, peeling and washing removed varying amounts of pesticide residues from peaches (PF: 0.076-1.24, most <1). Notably, the octanol-water partition coefficient exhibited a significant positive correlation with the crisp PFs. Dietary risk assessment results indicated that chronic and acute health risks were considered to be within acceptable limits for children and the general population. The results provide important references for promoting healthy consumption of peaches and peach crisps.

Evaluating the residue behavior of fungicides in grapes, especially new fungicides, is crucial for ensuring human health. This study investigated the residue behavior, processing factors (PFs) and risk assessment of four new fungicides (ametoctradin, fluopimomide, mandipropamid and mefentrifluconazole) in grapes among field cultivation and processing. Field results indicate that the dissipation of the four fungicides in grapes followed the first-order kinetics equation with half-lives of 7.22-9.76 days. Peeling and washing removed different amounts of fungicide residues from grapes with PFs of 0.20-0.31 and 0.57-0.94, respectively, and washing time was positively correlated with removal effect. Conversely, fungicide residues were increased in raisins using different drying methods with PFs of 0.95-1.87 (mostly >1). Moreover, results of chronic and acute risk assessments indicate that dietary exposure to these fungicides was unlikely to pose a public health concern for children and the general population. This study offers important references for the rational application of these new fungicides in grape cultivation and in the process improvement to ensure food safety.

Understanding the residue fate of new pesticides in crops is essential to ensure their safe use and to safeguard human health. The present study examined the dissipation, metabolism, processing factors (PFs) and risk assessment of fluxapyroxad, oxathiapiprolin and penthiopyrad in grapes from field to raisins. The half-lives of the three pesticides in grapes ranged from 9.00 to 12.60 days following first-order kinetics. PAM, a penthiopyrad metabolite, was detected in grapes at 28.10-51.37 μg/kg. Most pesticide residues were concentrated in raisins during sun, shade and oven drying of fresh grapes (PF range, 0.70-2.39, most >1). In contrast, peeling and washing removed different amounts of pesticide residues from grapes (PF range, 0.27-0.81). Results of chronic and acute dietary risk assessments suggest that dietary exposure to the selected pesticides from grapes does not pose a human health concern. This study offers reliable guidance for the rational use of these pesticides in grape plantations.

Through field trials, this study investigated the dissipation, metabolism, processing factors (PFs), and risk assessment of 26 pesticides and their metabolites from field to table. The half-lives of 25 pesticides detected in strawberries ranged from 1.3 to 4.8 days, following first-order dissipation kinetics. During cooking, the concentrations of most pesticide residues increased (PF = 1.13-2.44). Freeze-drying significantly increased residue levels for nearly all pesticides (PF = 4.01-30.02), except for pymetrozine. In contrast, soaking was found to effectively reduce the concentrations of most pesticide residues (PF = 0.04-0.84). Chronic and acute dietary risk assessments conducted across various countries and populations indicate that the health risks associated with the consumption of fresh strawberries, strawberry crisps, and strawberry jam are within acceptable limits. This study provides valuable data for controlling pesticide residues in processed products, offering significant theoretical and practical implications for ensuring the quality and safety of strawberries.

Pesticide residues in cowpeas have raised worldwide concern. However, only a few studies have focused on pesticide accumulation and distribution in greenhouse and open-field cowpeas. Field trial results suggest that difenoconazole, dimethomorph, thifluzamide and pyraclostrobin dissipated faster in open fields (mean half-lives, 1.72–1.99 days) than in greenhouses (2.09–3.55 days); moreover, fungicide residues in greenhouse cowpeas were 0.84–8.19 times higher than those in the open-field cowpeas. All fungicides accumulated in the greenhouse and open-field cowpeas after repeated spraying. Fungicide residues in old cowpeas were higher than those in tender cowpeas, and residues in the upper halves of cowpea pods were higher than those in the lower halves. In addition, cowpeas distributed in the lower halves of the plants had higher fungicide residues. Our findings suggest that greenhouse cultivation contributed to the pesticide residues in cowpeas after repeated spraying, although the levels of dietary health risks remained acceptable under both cultivation scenarios.

Understanding pesticide residue patterns in crops is important for ensuring human health. However, data on residue accumulation and distribution in cowpeas grown in the greenhouse and open field are lacking. Our results suggest that acetamiprid, chlorantraniliprole, cyromazine, and thiamethoxam residues in greenhouse cowpeas were 1.03-15.32 times higher than those in open field cowpeas. Moreover, repeated spraying contributed to the accumulation of pesticide residues in cowpeas. Clothianidin, a thiamethoxam metabolite, was detected at 1.04-86.00 mu g/kg in cowpeas. Pesticide residues in old cowpeas were higher than those in tender cowpeas, and the lower half of the plants had higher pesticide residues than did the upper half. Moreover, pesticide residues differed between the upper and lower halves of the same cowpea pod. Chronic and acute dietary risk assessments indicated that the human health risk was within acceptable levels of cowpea consumption. Given their high residue levels and potential accumulation, pesticides in cowpeas should be continuously assessed.

Ginger is consumed as a spice and medicine globally. However, pesticide residues in ginger and their residue changes during processing remain poorly understood. Our results demonstrate that clothianidin, carbendazim and imidacloprid were the top detected pesticides in 152 ginger samples with detection rates of 17.11-27.63%, and these pesticides had higher average residues of 44.07-97.63 mu g/kg. Although most samples contained low levels of pesticides, 66.45% of the samples were detected with pesticides, and 38.82% were contaminated with 2-5 pesticides. Peeling, washing, boiling and pickling removed different amounts of pesticides from ginger (processing factor range: 0.06-1.56, most <1). By contrast, pesticide residues were concentrated by stir-frying and drying (0.50-6.45, most >1). Pesticide residues were influenced by pesticide physico-chemical parameters involving molecular weight, melting point, degradation point and octanol-water partition coefficient by different ginger processing methods. Chronic and acute dietary risk assessments suggest that dietary exposure to pesticides from ginger consumption was within acceptable levels for the general population. This study sheds light on pesticide residues in ginger from market to processing and is of theoretical and practical value for ensuring ginger quality and safety.

This study systematically investigates the residue changes, processing factors (PFs), and relation between the physicochemical properties of pesticides during peanut processing. Results revealed that peeling, washing, and boiling treatments removed partial or substantial pesticide residues from peanuts with PFs of 0.29 - 1.10 (most <1). By contrast, pesticides appeared to be partially concentrated during roasting, stir-frying, and deep-frying peanuts with PFs of 0.16 - 1.25. During oil pressing, 13 of the 28 pesticides were concentrated in the peanut oil (PF range: 1.06 - 2.01) and 25 of the pesticides were concentrated in the peanut meal (1.07 - 1.46). Physicochemical parameters such as octanol - water partition coefficient, degradation point, molecular weight, and melting point showed significant correlations with PFs during processing. Notably, log Kow exhibited strong positive correlations with the PFs of boiling, roasting, and oil pressing. Overall, this study describes the fate of pesticides during multiproduct processing, providing guidance to promote the healthy consumption of peanuts for human health.

土壤微生物代谢功能多样性是维持土壤生态系统健康的关键.为评价设施蔬菜种植对土壤微生物代谢功能多样性的影响,该研究采用Biolog-Eco 微平板法,研究 2 个典型设施蔬菜种植市、不同种植年限设施菜地中土壤微生物代谢功能多样性;采用相关分析和冗余分析分别研究了与碳源利用相关的细菌群落及影响因子.结果表明:两地设施菜地土壤中平均颜色变化率(average well color development,AWCD)、Shannon指数、Simpson指数和McIntosh 指数随着种植年限的增加而降低,但安丘种植14a和寿光种植 10a菜地土壤不符合此规律.两地间土壤微生物对碳源利用的差异大于种植年限导致的差异.在安丘土壤中,16 种碳源(分属糖类、氨基酸类、羧酸类、聚合物类、酚类和胺类)与不同门细菌显著相关(P<0.05);Firmicutes 是与碳源相关种类最多的细菌,与9 种碳源显著相关(P<0.05).在寿光土壤中,11 种碳源(分属糖类、氨基酸类、羧酸类和聚合物类)与不同门细菌显著相关(P<0.05);Latescibacteria是与碳源相关种类最多的细菌,与 4 种碳源显著相关(P<0.05).在安丘土壤中,Cd对土壤微生物碳源利用有显著负作用(P<0.01),是影响土壤微生物碳源利用的最强环境因子,有机质(Organic Matter,OM)对土壤微生物碳源利用有显著正作用(P<0.01).在寿光土壤中,Zn、OM、Cd 对土壤微生物碳源利用有显著负作用(P<0.05),As、pH 值对土壤微生物碳源利用有显著正作用(P<0.05).综上,两地之间土壤微生物代谢功能多样性、与之相关的细菌群落及影响因子均有差异,因此,不同地区应因地制宜,采取不同耕作措施以改善土壤微生态环境,保障设施菜地土壤健康.

Understanding the residue fate of fluxapyroxad is critical for food safety and human health. The present study profiled the dissipation, metabolism, accumulation, removal and risk assessment of fluxapyroxad in cucumbers and cowpeas from field to table. Greenhouse-field trials suggested that fluxapyroxad dissipated faster in cu-cumbers than in cowpeas, and M700F008 was the only detected metabolite at <LOQ-37.92 mu g/kg. Fluxapyroxad accumulated in cucumbers (average residue accumulation value, 1: 2.21: 1.16) and cowpeas (1: 1.33: 1.05) after repeated spraying. Peeling, washing and parboiling could remove fluxapyroxad from cucumbers and cowpeas (PF range, 0.16-0.85); however, fluxapyroxad was partly concentrated by stir-frying (PF range, 0.36-1.41). Moreover, fluxapyroxad residues increased with increasing pickling time. Chronic and acute risk assessments revealed that dietary exposure to fluxapyroxad was within the acceptable levels from cucumber and cowpea consumption. Given high residue levels and their potential accumulation, fluxapyroxad should be continuously monitored and assessed in the future.

Fluopyram and trifloxystrobin are widely used for controlling various plant diseases in cucumbers and cowpeas. However, data on residue behaviors in plant cultivation and food processing are currently lacking. Our results showed that cowpeas had higher fluopyram and trifloxystrobin residues (16.48–247.65 μg/kg) than cucumbers (877.37–3576.15 μg/kg). Moreover, fluopyram and trifloxystrobin dissipated faster in cucumbers (half-life range, 2.60–10.66 d) than in cowpeas (10.83–22.36 d). Fluopyram and trifloxystrobin were the main compounds found in field samples, and their metabolites, fluopyram benzamide and trifloxystrobin acid, fluctuated at low residue levels (≤76.17 μg/kg). Repeated spraying resulted in the accumulation of fluopyram, trifloxystrobin, fluopyram benzamide and trifloxystrobin acid in cucumbers and cowpeas. Peeling, washing, stir-frying, boiling and pickling were able to partially or substantially remove fluopyram and trifloxystrobin residues from raw cucumbers and cowpeas (processing factor range, 0.12–0.97); on the contrary, trifloxystrobin acid residues appeared to be concentrated in pickled cucumbers and cowpeas (processing factor range, 1.35–5.41). Chronic and acute risk assessments suggest that the levels of fluopyram and trifloxystrobin in cucumbers and cowpeas were within a safe range based on the field residue data of the present study. The potential hazards of fluopyram and trifloxystrobin should be continuously assessed for their high residue concentrations and potential accumulation effects.

Triazole fungicides (TFs) are extensively used on greenhouse vegetables and are ubiquitously detected in the environment. However, the human health and ecological risks associated with the presence of TFs in the soil are unclear. In this study, ten widely used TFs were measured in 283 soil samples from vegetable greenhouses across Shandong Province, China, and their potential human health and ecological risks were assessed. Among all soil samples, difenoconazole, myclobutanil, triadimenol, and tebuconazole were the top detected TFs, with detection rates of 85.2-100%; these TFs had higher residues, with average concentrations of 5.47-23.8 μg/kg. Although most of the detectable TFs were present in low amounts, 99.3% of the samples were contaminated with 2-10 TFs. Human health risk assessment based on hazard quotient (HQ) and hazard index (HI) values indicated that TFs posed negligible non-cancer risks for both adults and children (HQ range, 5.33 × 10-10 to 2.38 × 10-5; HI range, 1.95 × 10-9 to 3.05 × 10-5, <1). Ecological risk assessment based on the toxicity exposure ratio (TER) and risk quotient (RQ) values indicated that difenoconazole was a potential risk factor for soil organisms (TERmax = 1 for Eisenia foetida, <5; RQmean = 1.19 and RQmax = 9.04, >1). Moreover, 84 of the 283 sites showed a high risk (RQsite range, 1.09-9.08, >1), and difenoconazole was the primary contributor to the overall risk. Considering their ubiquity and potential hazards, TFs should be continuously assessed and prioritized for pesticide risk management.