Residue Behavior and Removal of Iprodione in Garlic, Green Garlic and Garlic Shoot.

BACKGROUND Iprodione has better control effect, but it is considered an endocrine disturbing chemical and it could inflict some serious damage to consumers. The garlic crop has three edible portions based on its growth stage, including the garlic, green garlic and garlic shoot. In this study, iprodione residue dissipation and distribution on these three edible portions were investigated, and dietary risk assessment was evaluated. RESULTS The order for iprodione residues on these samples was green garlic > garlic shoot > > garlic. The dissipation of iprodione in green garlic was slow with the half-lives of 5.82-19.25 days. A very high RQchronic value of 207.35-407.30% predicated that the residual iprodione for green garlic had unacceptable risk. Iprodione residue was significantly eliminated 59-90% by the alkaline solutions. The order for removing iprodione for soaking was the alkaline solution (0.5% and 2% NaHCO3 ) > the acidic solutions (5% and 10% of vinegar) ≈ the neutral solutions (the 1% and 2% of table salt) > tap water. Furthermore, processing factors (PFs) were < 1, indicating that processing could decrease the iprodione residue level. CONCLUSION This work could contribute to establish MRLs of iprodione for garlic, green garlic and garlic shoot and to provide guidance on the safe and proper use of iprodione in the garlic crop. This article is protected by copyright. All rights reserved.