PMID- 32458444
OWN - NLM
STAT- MEDLINE
DCOM- 20210203
LR  - 20210203
IS  - 1097-0010 (Electronic)
IS  - 0022-5142 (Linking)
VI  - 100
IP  - 13
DP  - 2020 Oct
TI  - Residue behavior and removal of iprodione in garlic, green garlic, and garlic 
      shoot.
PG  - 4705-4713
LID - 10.1002/jsfa.10527 [doi]
AB  - 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)  approximately  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. (c) 2020 Society of Chemical Industry.
CI  - (c) 2020 Society of Chemical Industry.
FAU - Bian, Yanli
AU  - Bian Y
AUID- ORCID: 0000-0002-4222-0728
AD  - College of Science, China Agricultural University, Beijing, China.
FAU - Wang, Juan
AU  - Wang J
AD  - College of Science, China Agricultural University, Beijing, China.
FAU - Liu, Fengmao
AU  - Liu F
AUID- ORCID: 0000-0002-1958-7230
AD  - College of Science, China Agricultural University, Beijing, China.
FAU - Mao, Biming
AU  - Mao B
AD  - College of Science, China Agricultural University, Beijing, China.
FAU - Huang, Hongwei
AU  - Huang H
AD  - College of Science, China Agricultural University, Beijing, China.
FAU - Xu, Jingyi
AU  - Xu J
AD  - College of Science, China Agricultural University, Beijing, China.
FAU - Li, Xiaohan
AU  - Li X
AD  - College of Science, China Agricultural University, Beijing, China.
FAU - Guo, Yangyang
AU  - Guo Y
AD  - College of Science, China Agricultural University, Beijing, China.
LA  - eng
GR  - 201503107-13/Special Fund for Agro-scientific Research in the Public Interest/
PT  - Journal Article
DEP - 20200629
PL  - England
TA  - J Sci Food Agric
JT  - Journal of the science of food and agriculture
JID - 0376334
RN  - 0 (Fungicides, Industrial)
RN  - 0 (Hydantoins)
RN  - 0 (Pesticide Residues)
RN  - 360-97-4 (Aminoimidazole Carboxamide)
RN  - S3AYV2A6EU (iprodione)
SB  - IM
MH  - Aminoimidazole Carboxamide/*analogs & derivatives/chemistry
MH  - Food Contamination/analysis
MH  - Fungicides, Industrial/*chemistry
MH  - Garlic/*chemistry/growth & development
MH  - Half-Life
MH  - Hydantoins/*chemistry
MH  - Pesticide Residues/*chemistry
MH  - Plant Leaves/chemistry
MH  - Plant Shoots/*chemistry/growth & development
OTO - NOTNLM
OT  - garlic
OT  - iprodione
OT  - processing factors
OT  - residue dissipation
OT  - residue distribution
OT  - risk assessment
EDAT- 2020/05/28 06:00
MHDA- 2021/02/04 06:00
CRDT- 2020/05/28 06:00
PHST- 2019/12/08 00:00 [received]
PHST- 2020/02/23 00:00 [revised]
PHST- 2020/05/26 00:00 [accepted]
PHST- 2020/05/28 06:00 [pubmed]
PHST- 2021/02/04 06:00 [medline]
PHST- 2020/05/28 06:00 [entrez]
AID - 10.1002/jsfa.10527 [doi]
PST - ppublish
SO  - J Sci Food Agric. 2020 Oct;100(13):4705-4713. doi: 10.1002/jsfa.10527. Epub 2020 
      Jun 29.