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Article Abstract
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.
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| http://dx.doi.org/10.1016/j.foodchem.2025.144510 | DOI Listing |
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