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Dissipation and Residue of Forchlorfenuron in Citrus Fruits |
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| Authors: | Weijun Chen Bining Jiao Xuesu Su Qiyang Zhao Dongmei Qin Chengqiu Wang |
| Affiliation: | 1. Citrus Research Institute, Southwest University/Laboratory of Citrus Quality and Safety Risk Assessment, Ministry of Agriculture, Chongqing, 400712, China 2. College of Food Science, Southwest University, Chongqing, 400716, China 3. School of Chemistry and Chemical Engineering, Southwest University, Chongqing, 400716, China 4. Institute for the Control of Agrochemicals, Ministry of Agriculture, Beijing, 10026, China |
| Abstract: | Field trials were carried out in three provinces of China to study the dissipation and residue of forchlorfenuron in citrus fruits. The results had shown that the degradation rate of forchlorfenuron in citrus fruits followed the first-order kinetics equation C = A·eBt. The half-lives of forchlorfenuron were 15.8–23.0 days, the final residues of forchlorfenuron in pulp were all ≤0.002 mg/kg, and most of the residues were concentrated in the peel. The risk assessment revealed that no significant potential health risk would be induced by forchlorfenuron in citrus fruits. Therefore, it could be safe to apply forchlorfenuron in citrus fruits, and the results of this study could also be regarded as a reference to the setting of maximum residue limit for forchlorfenuron in citrus fruits in China. |
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