Dissipation Dynamic And Processing Factor Of Myclobutanil In Tomato

Abstract The effect of different processing factors on myclobutanil levels during canned tomato paste production was investigated. A validated residue analysis method was developed to identify myclobutanil by using QuEChERS extractionand UPLC-MS/MS analysis. To eliminate the matrix effect, a matrix-matched standard calibration curve was applied for accurate quantification. Myclobutanil miscible oil was sprayed under field conditions, and then tomato fruits were collected. The disspation of myclobutanil in tomato fruits followed a first-order dynamic equation with a half-life of 2.88 days. The result was similar to that in previous reports. The half-lives of myclobutanil in plants were short. The results of processing experiment indicated that the processing factors were all less than 1, showing that the processing procedure significantly decreased the residual level of myclobutanil canned tomato paste in comparison with the raw agricultural commodity. Washing, peeling, and homogenization played a critical role in reducing pesticide residues.