Persistence and Dissipation of Chlorpyrifos in Brassica Chinensis, Lettuce, Celery, Asparagus Lettuce, Eggplant, and Pepper in a Greenhouse

PLOS ONE, Dec 2019

The residue behavior of chlorpyrifos, which is one of the extensively used insecticides all around the world, in six vegetable crops was assessed under greenhouse conditions. Each of the vegetables was subjected to a foliar treatment with chlorpyrifos. Two analytical methods were developed using gas chromatography equipped with a micro-ECD detector (LOQ = 0.05 mg kg−1) and liquid chromatography with a tandem mass spectrometry (LOQ = 0.01 mg kg−1). The initial foliar deposited concentration of chlorpyrifos (mg kg−1) on the six vegetables followed the increasing order of brassica chinensis<lettuce<celery<asparagus lettuce<eggplant <pepper. The initial deposition of chlorpyrifos showed differences among the six selected vegetable plants, ranging from 16.5±0.9 mg kg−1 (brassica chinensis) to 74.0±5.9 mg kg−1 (pepper plant). At pre-harvest interval 21 days, the chlorpyrifos residues in edible parts of the crops were <0.01 (eggplant fruit), <0.01 (pepper fruit), 0.56 (lettuce), 0.97 (brassica chinensis), 1.47 (asparagus lettuce), and 3.50 mg kg−1 (celery), respectively. The half-lives of chlorpyrifos were found to be 7.79 (soil), 2.64 (pepper plants), 3.90 (asparagus lettuce), 3.92 (lettuce), 5.81 (brassica chinensis), 3.00 (eggplant plant), and 5.45 days (celery), respectively. The dissipation of chlorpyrifos in soil and the six selected plants was different, indicating that the persistence of chlorpyrifos residues strongly depends upon leaf characteristics of the selected vegetables.

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Persistence and Dissipation of Chlorpyrifos in Brassica Chinensis, Lettuce, Celery, Asparagus Lettuce, Eggplant, and Pepper in a Greenhouse

and Pepper in a Greenhouse. PLoS ONE 9(6): e100556. doi:10.1371/journal.pone.0100556 Persistence and Dissipation of Chlorpyrifos in Brassica Chinensis, Lettuce, Celery, Asparagus Lettuce, Eggplant, and Pepper in a Greenhouse Meng-Xiao Lu 0 Wayne W. Jiang 0 Jia-Lei Wang 0 Qiu Jian 0 Yan Shen 0 Xian-Jin Liu 0 Xiang-Yang Yu 0 Youjun Zhang, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Science, China 0 1 Pesticide Biology and Ecology Research Center , Nanjing, Jiangsu , China , 2 Key Laboratory of Food Safety Monitoring and Management of Ministry of Agriculture , Nanjing, Jiangsu , China , 3 Department of Entomology, Michigan State University , East Lansing, Michigan , United States of America, 4 Institute for the Control of Agrochemicals, Ministry of Agriculture , Beijing , China The residue behavior of chlorpyrifos, which is one of the extensively used insecticides all around the world, in six vegetable crops was assessed under greenhouse conditions. Each of the vegetables was subjected to a foliar treatment with chlorpyrifos. Two analytical methods were developed using gas chromatography equipped with a micro-ECD detector (LOQ = 0.05 mg kg21) and liquid chromatography with a tandem mass spectrometry (LOQ = 0.01 mg kg21). The initial foliar deposited concentration of chlorpyrifos (mg kg21) on the six vegetables followed the increasing order of brassica chinensis,lettuce,celery,asparagus lettuce,eggplant ,pepper. The initial deposition of chlorpyrifos showed differences among the six selected vegetable plants, ranging from 16.560.9 mg kg21 (brassica chinensis) to 74.065.9 mg kg21 (pepper plant). At pre-harvest interval 21 days, the chlorpyrifos residues in edible parts of the crops were ,0.01 (eggplant fruit), , 0.01 (pepper fruit), 0.56 (lettuce), 0.97 (brassica chinensis), 1.47 (asparagus lettuce), and 3.50 mg kg21 (celery), respectively. The half-lives of chlorpyrifos were found to be 7.79 (soil), 2.64 (pepper plants), 3.90 (asparagus lettuce), 3.92 (lettuce), 5.81 (brassica chinensis), 3.00 (eggplant plant), and 5.45 days (celery), respectively. The dissipation of chlorpyrifos in soil and the six selected plants was different, indicating that the persistence of chlorpyrifos residues strongly depends upon leaf characteristics of the selected vegetables. - Data Availability: The authors confirm that all data underlying the findings are fully available without restriction. All relevant data are within the paper and its Supporting Information files. Funding: This work was financially supported by the Independent Innovation Fund of Agricultural Sciences in Jiangsu Province (cx (12) 3090) and the Natural Science Foundation of China (31071719). The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript. Competing Interests: The authors have declared that no competing interests exist. Chlorpyrifos [O,O-diethyl O-(3,5,6-trichloro-2-pyridyl) phosphorothioate] is an organophosphorous insecticide, acaricide, and nematicide used to control a broad spectrum of foliage and soil-born insect pests on a variety of food and feed crops [12]. It is ranked as one of the most extensively used insecticides all around the world. In China, since the use of several highly-toxic organophosphorous insecticides was banned in 2006, chlorpyrifos has been recommended as one of the alternative insecticides and broadly used in agriculture. Extensive use of chlorpyrifos has led to a potential risk of residues in various crops. Chlorpyrifos is of great environmental concerns due to its widespread use in the past several decades and its potential toxic effects on human health. Thus, the degradation study of chlorpyrifos has become increasing important in recent years [35]. In a market monitoring study conducted between 2007 and 2010, chlorpyrifos was detected in approximately 22.8% of 2082 samples of 17 vegetable commodities collected from Zhejiang Province, China with a highest residue of 3.47 mg kg-1. The residue levels in 1.4% of vegetable samples were found to be higher than the maximum residue limits (MRLs) of China [3]. Although most pesticides are effective to control pests in agricultural industry, inappropriate uses of pesticides may lead to public concerns on food safety and human health [510], environmental contamination [1112], insect resistance and resurgence [1214], etc. In China, the use of agrochemicals is critical to provide food supplies for its growing population with its limited arable land. Ideally, control the harmful organism efficiently, having no or minimum pesticide residues in the harvested crops, or at least lower than the statutory MRLs [3,15]. Therefore, the field dissipation studies of pesticide persistence in foods and pesticide residue behavior is of particular importance in order to find out which pesticide application strategies are efficient to control insect pests while leaving minimum residues [16,17]. There (...truncated)


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Meng-Xiao Lu, Wayne W. Jiang, Jia-Lei Wang, Qiu Jian, Yan Shen, Xian-Jin Liu, Xiang-Yang Yu. Persistence and Dissipation of Chlorpyrifos in Brassica Chinensis, Lettuce, Celery, Asparagus Lettuce, Eggplant, and Pepper in a Greenhouse, PLOS ONE, 2014, Volume 9, Issue 6, DOI: 10.1371/journal.pone.0100556