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Dissipation and Residue of Forchlorfenuron in Citrus Fruits

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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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Acknowledgments

This work was supported by the The National Key Technology R&D Program (No. 2009BADB7B04) and China Agriculture Research System (No. CARS-27).

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Authors and Affiliations

  1. Citrus Research Institute, Southwest University/Laboratory of Citrus Quality and Safety Risk Assessment, Ministry of Agriculture, Chongqing, 400712, China

    Weijun Chen, Bining Jiao, Qiyang Zhao & Chengqiu Wang

  2. College of Food Science, Southwest University, Chongqing, 400716, China

    Weijun Chen & Bining Jiao

  3. School of Chemistry and Chemical Engineering, Southwest University, Chongqing, 400716, China

    Xuesu Su

  4. Institute for the Control of Agrochemicals, Ministry of Agriculture, Beijing, 10026, China

    Dongmei Qin

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  1. Weijun Chen
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  2. Bining Jiao
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  3. Xuesu Su
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  4. Qiyang Zhao
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  5. Dongmei Qin
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  6. Chengqiu Wang
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Correspondence to Bining Jiao.

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Chen, W., Jiao, B., Su, X. et al. Dissipation and Residue of Forchlorfenuron in Citrus Fruits. Bull Environ Contam Toxicol 90, 756–760 (2013). https://doi.org/10.1007/s00128-013-0979-6

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  • DOI: https://doi.org/10.1007/s00128-013-0979-6

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