The dissipation and risk assessment of 2,4-D sodium, a preharvest anti-fruit-drop plant hormone in bayberries

Abstract

Preharvest fruit-drop is a challenge to bayberry production. 2,4-D sodium as a commonly used anti-fruit-drop hormone on bayberry can reduce the yield loss caused by preharvest fruit-drop. The persistence and risk assessment of 2,4-D sodium after applying on bayberries were investigated. A method for determining 2,4-D sodium in bayberry was established based on LC-MS-MS. The average recoveries of 2,4-D sodium were at the range of 93.7-95.8% with relative standard deviations (RSDs) ranging from 0.9 to 2.8%. The dissipation rates of 2,4-D sodium were described using first-order kinetics, and its half-life ranged from 11.2 to 13.8 days. A bayberry consumption survey was carried out for Chinese adults for the first time. The safety assessments of 2,4-D sodium were conducted by using field trail data as well as monitoring data. Results showed that the chronic risk quotient and the acute risk quotient were calculated to be 0.23-0.59 and 0.02-0.05%, respectively, for Chinese adults, indicating low dietary risk for adults and children. In the end, the household cleaning steps were compared, and results showed that water rinsing for 1 min can remove 49.9% 2,4-D sodium residue, which provides pesticide removal suggestion for consumers.

Effects of 2,4-Dichlorophenoxyacetic Acid on Cucumber Fruit Development and Metabolism

“…2,4-D has been widely used on cucumber in China since 2007 [16] for two major purposes: (1) to produce cucumber fruits with a flesh flower on top, making the cucumbers more attractive to customers; (2) to promote the fruit setting rate and the fruit growth of parthenocarpic cucumber cultivars in greenhouses where bees are excluded. In one of our previous studies, we detected residual 2,4-D in 1674 batches of vegetables (including cucumber), fruits and crops from grocery stores and evaluated the 2,4-D dietary exposure risk in China [17]. The results indicated that the 2,4-D levels in both acute and chronic dietary exposures were significantly lower than the acceptable reference dose, implying that the risk of dietary exposure to 2,4-D was quite low, not reaching a health concern level [17].…”

“…In one of our previous studies, we detected residual 2,4-D in 1674 batches of vegetables (including cucumber), fruits and crops from grocery stores and evaluated the 2,4-D dietary exposure risk in China [17]. The results indicated that the 2,4-D levels in both acute and chronic dietary exposures were significantly lower than the acceptable reference dose, implying that the risk of dietary exposure to 2,4-D was quite low, not reaching a health concern level [17]. A water rinsing of 2,4-D sodium treated fruits for one minute can remove half of the 2,4-D sodium residue [17].…”

“…The results indicated that the 2,4-D levels in both acute and chronic dietary exposures were significantly lower than the acceptable reference dose, implying that the risk of dietary exposure to 2,4-D was quite low, not reaching a health concern level [17]. A water rinsing of 2,4-D sodium treated fruits for one minute can remove half of the 2,4-D sodium residue [17]. However, there is little information regarding the influences of 2,4-D treatment on development and metabolism of cucumber fruits.…”