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Quasi‐2D perovskite exhibits excellent luminescence properties for highly efficient perovskite light‐emitting diodes (PeLEDs). However, the lattice degradation and crystalline phase transition induced by water limit the PeLED's development for application and commercialization. It is demonstrated that the organic additives effectively reduce the defect density, while the bonding strength of these organics and perovskite becomes weak under the high electric field and the Joule heat in an operating PeLED. Thus, an alternative additive for forming strong bonding with perovskite is promising to improve the stability of perovskite film and PeLEDs simultaneously. Here, it is shown that octylammonium sulfate decoration effectively enhances the moisture durability of PEA2(CsPbBr3)4PbBr4 quasi‐2D perovskite film by generating PbSO4 on the surface. The strong bonding interaction of SO42− and Pb2+ ions leads to the reduced defect density, enhanced lattice stability, and robust photoluminescence quantum yield of perovskite film, which is confirmed by the density functional theory calculation. Moreover, the generated PbSO4 reduces the internal resistance and adjusts the band structure of perovskite film to enhance the carrier transport and injection balance. The PeLEDs based on PbSO4 decorated perovskite film exhibit enhanced operational lifetime and the maximum external quantum efficiency of 10.84%.

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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 RQchronic 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% NaHCO3) > the acidic solutions (5% and 10% of vinegar) ≈ 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. © 2020 Society of Chemical Industry