Efficiency and Safety Assurance of Six Fungicides Applied on Postharvest Cabbages Stored in a Natural Environment

Abstract

Postharvest disease is a major factor in the limited shelf life of many fruits and vegetables, and it is often managed using fungicidal spraying or soaking. In this study, we first tested the efficiency of six common fungicides on postharvest head cabbage (Brassica oleracea var. capitata) against Botrytis cinerea. Afterward, the elimination abilities of these six fungicides on different layers of cabbage heads were examined, and the effects of the household processes on residue removal were evaluated. Results showed that very low contents of residues reached the inner layers and that peeling the three outmost leaves of cabbage could eliminate most of the investigated fungicides. All six fungicides disappeared during washing, stir-frying, or boiling, among which cyprodinil was the easiest to be eliminated. Furthermore, the combined processes reduced the residues below the limits of quantification for all six investigated fungicides, even after 2 days of spraying.

Evaluation of Inhibitory Effect and Mechanism of Euphorbia Factor L3 against Phytophthora capsici

“…However, long-term use of the existing fungicides has led to the emergence of fungicide-resistant P. capsici , which has resulted in control failures [ 7 , 8 ]. In addition, there is considerable concern regarding the adverse effects that some chemical fungicides have on the environment and food safety [ 9 ]. Therefore, there is an urgent need to develop natural, safe, and effective antifungal substances for P. capsici control.…”

Residue behavior and removal of iprodione in garlic, green garlic, and garlic shoot

“…Stir-frying can keep the food aromas and flavors with a small amount of oil at high temperatures and keep the food material crisp and fresh. 42 The effect of blanching and stir-frying procedures on iprodione residues in green garlic and garlic shoot was studied. High residue reduction was observed for iprodione in green garlic and garlic shoots, with percentages of 81.20% and 98.33% for blanching and 77.78% and 95.43% for stir-frying, respectively (Fig.…”

“…Our results, like previous studies, demonstrated a high level of efficiency in removing pesticide residues. 42 Zhibo Huan et al concluded that fungicides with high Kow values showed higher reductions under stir-frying compared to fungicides with low Kow values. 43 They reported that the removal rate might be associated with Kow and solubility in water.…”

Zanthosimuline and Related Pyranoquinolines as Antifungal Agents for Postharvest Fruit Disease Control

“…digitatum is the most economically important citrus disease, especially in subtropical and tropical production areas such as Argentina . Disease management has traditionally been based on chemical fungicide application, but lately, many strains resistant to imazalil (IMZ) or thiabendazole (TBZ), which are two of the main products used to control this infectious agent, have been isolated. − B. cinerea is a really destructive plant pathogen responsible for the Botrytis bunch rot or gray mold, which mainly affects grapes and strawberries, causing great losses to the table grape and wine industry .…”