College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory of Agro-Food Processing, Zhejiang R&D Center of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.
Food Science Laboratory, Ningbo Research Institute, Zhejiang University, NO1, Qianhunan Road, Ningbo, Zhejiang, 315100, China.
J Sci Food Agric. 2021 Apr;101(6):2210-2217. doi: 10.1002/jsfa.10840. Epub 2020 Oct 16.
Boscalid is often used to extend the storage time of postharvest cherry tomato. Pesticide residue has become an issue of food safety. This study sought to investigate the spatial distribution of boscalid residue in cherry tomato fruits and to determine the effect of 24-epibrassinolide (EBR) in promoting boscalid degradation.
Boscalid could quickly penetrate into cherry tomatoes, but mainly remained in the peel. The migration of boscalid from the peel into the core was a time-consuming and complex process during storage. After 72 h, boscalid residues in the pulp and the core began to accumulate gradually. The exogenous application of EBR activated peroxidase, glutathione reductase and glutathione S-transferase, and effectively promoted the degradation of boscalid by a maximum decrease of 44.8% in peel, 54.0% in pulp and 71.2% in core.
As one of the common pesticides, boscalid had a strong ability to enter the cherry tomato and thus become a potential risk for public consumption. Therefore, rational use of pesticides is recommended. The results of this study indicate that the possible risk of boscalid residue could be alleviated by EBR pretreatment through activating detoxification enzymes. © 2020 Society of Chemical Industry.
百菌清常用于延长采后樱桃番茄的贮藏时间。农药残留已成为食品安全的一个问题。本研究旨在调查百菌清在樱桃番茄果实中的空间分布，并确定 24-表油菜素内酯（EBR）促进百菌清降解的效果。
百菌清能迅速渗透到樱桃番茄中，但主要停留在果皮中。在贮藏过程中，百菌清从果皮向核内迁移是一个耗时且复杂的过程。72 小时后，果肉和核中的百菌清残留开始逐渐积累。外源施用 EBR 可激活过氧化物酶、谷胱甘肽还原酶和谷胱甘肽 S-转移酶，有效地促进了百菌清的降解，果皮、果肉和核中的百菌清残留分别最大减少了 44.8%、54.0%和 71.2%。
作为常用农药之一，百菌清具有很强的进入樱桃番茄的能力，因此对公众食用存在潜在风险。因此，建议合理使用农药。本研究结果表明，EBR 预处理通过激活解毒酶可能减轻百菌清残留的风险。 © 2020 英国化学学会。
