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Revealing the biodiversity and the response of pathogen to a combined use of procymidone and thiamethoxam in tomatoes.

Authors
  • Lin, Shaohua1
  • Han, Yingyan2
  • Jiangyuan, Chunzi3
  • Luo, Yunbo3
  • Xu, Wentao4
  • Luo, Hongxia5
  • Pang, Guofang6
  • 1 Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China; Department of Food and Biological Engineering, Beijing Vocational College of Agriculture, Beijing, 102442, China. , (China)
  • 2 Beijing Key Laboratory of New Technology in Agricultural Application, National Demonstration Center for Experimental Plant Production Education, Beijing University of Agriculture, Beijing, 102206, China. , (China)
  • 3 Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China. , (China)
  • 4 Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China. Electronic address: [email protected] , (China)
  • 5 Department of Food and Biological Engineering, Beijing Vocational College of Agriculture, Beijing, 102442, China. , (China)
  • 6 Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China. Electronic address: [email protected] , (China)
Type
Published Article
Journal
Food chemistry
Publication Date
Jun 30, 2019
Volume
284
Pages
73–79
Identifiers
DOI: 10.1016/j.foodchem.2019.01.094
PMID: 30744870
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

The dissipation kinetics of a combined use of procymidone and thiamethoxam, and their impact on the biodiversity and pathogen on surface of tomatoes were studied. The half-lives of procymidone and thiamethoxam, used either on their own or in combination with each other, were 2.94 or 3.26 days and 2.41 or 2.67 days, respectively. The residues dropped below the maximum residue limit (MRL) after 7 or 10 days (MRL 2 mg·kg-1 for procymidone), and 10 or 14 days (MRL 0.2 mg·kg-1 for thiamethoxam), respectively. The phylum Bacteroidetes, Cyanobacteria, and Proteobacteria, were dominantly present in all studied samples. The genus Escherichia-Shigella was found and exposed to the dissipation of procymidone (r = -0.9209 for procymidone on its own, and r = -0.8611 for procymidone in combination with thiamethoxam). These results will contribute to establish adequate monitoring of pesticides residues and their incorporation in surface ecology and pathogen management strategies in tomatoes. Copyright © 2019 Elsevier Ltd. All rights reserved.

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