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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Lin S,Han Y,Jiangyuan C,Luo Y,Xu W,Luo H,Pang Gdoi
10.1016/j.foodchem.2019.01.094subject
Has Abstractpub_date
2019-06-30 00:00:00pages
73-79eissn
0308-8146issn
1873-7072pii
S0308-8146(19)30162-1journal_volume
284pub_type
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