Abstract
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.
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Claims 10
Claim · model-written summary
The authors report higher fluopyram and trifloxystrobin residues in cowpeas than cucumbers, although the stated ranges appear reversed.
- Taxon
- cowpeas
Vigna unguiculatae0 - Outcome
- fluopyram and trifloxystrobin residuese0
- Direction
- highere0
- Value
- 16.48-247.65 μg/kge0
- Qualifier
- 877.37-3576.15 μg/kge0
- Comparator
- cucumberse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“cowpeas had higher fluopyram and trifloxystrobin residues (16.48-247.65 μg/kg) than cucumbers (877.37-3576.15 μg/kg)”
Claim · model-written summary
Fluopyram and trifloxystrobin dissipated faster in cucumbers than cowpeas.
- Taxon
- cucumbers
Cucumis sativuse0 - Outcome
- fluopyram and trifloxystrobin dissipatede0
- Direction
- fastere0
- Value
- 2.60-10.66 de0
- Qualifier
- 10.83-22.36 de0
- Comparator
- cowpease0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fluopyram and trifloxystrobin dissipated faster in cucumbers (half-life range, 2.60-10.66 d) than in cowpeas (10.83-22.36 d)”
Claim · model-written summary
Fluopyram and trifloxystrobin were the main compounds in field samples.
- Taxon
- Cucumbers and CowpeasCucumis sativusVigna unguiculatat0
- Outcome
- Fluopyram and trifloxystrobin were the main compoundse0
- Setting
- field samplese0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fluopyram and trifloxystrobin were the main compounds found in field samples”
t0“Cucumbers and Cowpeas”
Claim · model-written summary
Fluopyram benzamide and trifloxystrobin acid occurred at low fluctuating residue levels.
- Taxon
- Cucumbers and CowpeasCucumis sativusVigna unguiculatat0
- Outcome
- fluopyram benzamide and trifloxystrobin acid, fluctuated at low residue levelse0
- Value
- ≤76.17 μg/kge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“their metabolites, fluopyram benzamide and trifloxystrobin acid, fluctuated at low residue levels (≤76.17 μg/kg)”
t0“Cucumbers and Cowpeas”
Claim · model-written summary
Repeated spraying accumulated fluopyram and trifloxystrobin in cucumbers and cowpeas.
- Taxon
- cucumbers and cowpeasCucumis sativusVigna unguiculatae0
- Treatment
- Repeated sprayinge0
- Outcome
- accumulation of fluopyram, trifloxystrobine0
- Direction
- accumulatione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Repeated spraying resulted in the accumulation of fluopyram, trifloxystrobin, fluopyram benzamide and trifloxystrobin acid in cucumbers and cowpeas”
Claim · model-written summary
Repeated spraying accumulated fluopyram benzamide and trifloxystrobin acid in cucumbers and cowpeas.
- Taxon
- cucumbers and cowpeasCucumis sativusVigna unguiculatae0
- Treatment
- Repeated sprayinge0
- Outcome
- fluopyram benzamide and trifloxystrobin acide0
- Direction
- accumulatione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Repeated spraying resulted in the accumulation of fluopyram, trifloxystrobin, fluopyram benzamide and trifloxystrobin acid in cucumbers and cowpeas”
Claim · model-written summary
Peeling, washing, stir-frying, boiling and pickling removed fluopyram and trifloxystrobin residues to varying degrees.
- Taxon
- cucumbers and cowpeasCucumis sativusVigna unguiculatae0
- Treatment
- Peeling, washing, stir-frying, boiling and picklinge0
- Outcome
- fluopyram and trifloxystrobin residuese0
- Direction
- removee0
- Value
- 0.12-0.97e0
- Comparator
- raw cucumbers and cowpease0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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)”
Claim · model-written summary
Pickling concentrated trifloxystrobin acid residues.
- Taxon
- cucumbers and cowpeasCucumis sativusVigna unguiculatae0
- Treatment
- picklede0
- Outcome
- trifloxystrobin acid residuese0
- Direction
- concentratede0
- Value
- 1.35-5.41e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“trifloxystrobin acid residues appeared to be concentrated in pickled cucumbers and cowpeas (processing factor range, 1.35-5.41)”
Claim · model-written summary
Chronic and acute risk assessments found fluopyram and trifloxystrobin residues within a safe range.
- Taxon
- cucumbers and cowpeasCucumis sativusVigna unguiculatae0
- Outcome
- levels of fluopyram and trifloxystrobine0
- Qualifier
- within a safe rangee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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”
Claim · model-written summary
The authors recommend continued assessment of potential fluopyram and trifloxystrobin hazards.
- Taxon
- Cucumbers and CowpeasCucumis sativusVigna unguiculatat0
- Outcome
- potential hazards of fluopyram and trifloxystrobin should be continuously assessede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The potential hazards of fluopyram and trifloxystrobin should be continuously assessed for their high residue concentrations and potential accumulation effects”
t0“Cucumbers and Cowpeas”
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