The degradation of forchlorfenuron in the model kiwifruit juice by ultrasonic treatment

Abstract

Forchlorfenuron (CPPU), as a plant growth regulator, is widely applied to promote fruits and vegetables yield. The degradation of CPPU in model kiwifruit juice by sonication was investigated in the present study. Results showed that bath sonication was effective in eliminating CPPU in model kiwifruit juice, and the ultrasonic power, time and temperature significantly influenced the degradation of phorate (p < .05).The maximum degradations were achieved 72.01% after the ultrasonic treatment at 600 W, 45°C for 40 min. The primary and secondary factor order of the key factors of ultrasonic treatment was temperature > treatment time > power through analysis of variance for response surface quadratic model. Furthermore, 3-hydroxyphenylforchlorfenuron and 4-hydroxyphenyl-forchlorfenuron were identified as the degradation products of CPPU by UPCL-Q-TOF-MS. Practical applicationsKiwifruit had grown throughout the world owing to its good taste, flavor, and significant nutritional. Forchlorfenuron (1-(2-chloro-4-pyridyl)-3-phenylurea) is the most widely used plant growth regulators (PGR) for kiwifruit cultivation and protection.Ultrasonic treatment may effectively degrade PGR residues and mostly retain the sensory and nutritional quality of the product. Compared to other thermal treatments, forchlorfenuron subjected to ultrasonic treatment maybe show better removal efficiency. Thus, as an easy operation and low-cost processing technology, ultrasonic technique may be commercially useful to develop forchlorfenuron residues in Kiwifruit juice and other PGR residues.

Sustainable emerging sonication processing: Impact on fungicide reduction and the overall quality characteristics of tomato juice

“…Similarly, Słowik-Borowiec and Szpyrka [23] reported an ultrasonic washing caused a significant reduction of 84 % in fluopyram than boiling at 100 °C (72.1 %) and tap water washing (56.2 %) in apple samples. Sonication is effective for agrochemical degradation in pakchoi leaves [21] and fruit juice [24] , [25] .…”

Chemiluminescence method based on the KIO4−K2CO3−Mn2+ reaction for rapid and sensitive determination of forchlorfenuron in dried fruit

“…However CPPU treatment tends to reduce the quality of fruits and vegetables, and may lead to the presence of CPPU residue in fruits and vegetables when they enter the market [3]. In addition, excessive intake of CPPU can lead to protein metabolism disorders, mild emphysema, and emaciation, which is serious and potentially harmful to human beings [4,5]. To protect public health, many countries strictly limit the maximum residue limit (MRL) of CPPU in fruits and vegetables to not exceeding 50 μg/kg [6].…”

A Sensitive Monoclonal-Antibody-Based ELISA for Forchlorfenuron Residue Analysis in Food Samples

“…A chronic toxicity study on CPPU revealed its potentially negative effects on the ovaries [ 9 ]. In addition, long-term exposure to CPPU can induce acute and chronic intoxication and irritation to the eyes and skin [ 10 ]. Hence, to protect public health, many countries have issued a maximum residue limit (MRL) for CPPU.…”