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.
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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].
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