Dissipation behavior and risk assessment of four pesticides in shiitake mushrooms from cultivation to processing
- 1Institute of Agricultural Products Quality Safety and Standards, Shandong Academy of Agricultural Sciences, Jinan, China
- 2College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin, China
Abstract
Through field trials, this study comprehensively investigated the dissipation, metabolism, processing factors (PFs), and risk assessment of dinotefuran, imidacloprid, pyraclostrobin, thiamethoxam, and their metabolites in shiitake mushrooms from cultivation to postharvest processing. In the laboratory, common postharvest industrial and household processing methods were simulated, including washing, boiling, pickling, stir-frying, sauce processing, hot-air processing, and crisp processing. Understanding the fate of residues is crucial for ensuring food safety and safeguarding human health. The limit of quantification (LOQ) for 6-chloronicotinic acid, thiamethoxam and clothianidin was 10 μg/kg, while the LOQs for other analytes were 2 μg/kg. Field trials showed that the degradation of the four pesticides followed first-order kinetics, with half-lives ranging from 1.1 to 1.8 days. After washing, boiling, pickling, stir-frying, and sauce processing, the concentrations of all pesticides—except for a metabolite of pyraclostrobin (BF-500-3)—were reduced to varying degrees (PF < 1). Hot air processing led to 4.3- and 4.6-fold increases in the concentrations of dinotefuran and 6-chloronicotinic acid, respectively, while the concentrations of all other pesticides decreased (PF < 1). Crisp processing increased the concentration of all pesticide residues by a factor of 2.0 to 4.0. Additionally, the content of BF-500-3 increased significantly by 2.9–4.9 times after washing, boiling, pickling, and stir-frying. However, it decreased after hot air processing and sauce processing. The risk quotient values of all pesticides were below 1, indicating that both chronic and acute dietary risks were acceptable. This study provides valuable data for the control of pesticide residues in processed products, which has both theoretical and practical significance in ensuring the quality and safety of shiitake mushrooms and protecting human health.
Related
- From orchard to table: Insight into the dissipation, metabolism, processing and risk assessment of 14 pesticides in sweet cherry
- Wood Ear Mushrooms (Auricularia spp.): From Biology and Cultivation to Nutritional Value and Future Opportunities
- Pure Mycelium Sheets from Edible Mushrooms for Sustainable Packaging: A Comparative Assessment of Glycerol and ZnONPs Treatment
- Silicon and Water Deficit Assessment on the Cultivation of Mini Watermelon cv. Sugar Baby in Greenhouse Cultivation
- Physicochemical Assessment of Plant-Derived Residues as Potential Components of Substrates for Pleurotus ostreatus Cultivation
BibTeX
@article{liang2026dissipation,
title = {{Dissipation behavior and risk assessment of four pesticides in shiitake mushrooms from cultivation to processing}},
author = {Jingyun Liang and Shuai Guan and Mengmeng Yan and Junhua Liu and Liping Fang and Jiangsheng Mao and Zhan Dong and Kai Cui and Changhan Zhang},
journal = {NPJ Science of Food},
year = {2026},
month = jul,
doi = {10.1038/s41538-026-00975-5},
url = {https://doi.org/10.1038/s41538-026-00975-5},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - Dissipation behavior and risk assessment of four pesticides in shiitake mushrooms from cultivation to processing
AU - Jingyun Liang
AU - Shuai Guan
AU - Mengmeng Yan
AU - Junhua Liu
AU - Liping Fang
AU - Jiangsheng Mao
AU - Zhan Dong
AU - Kai Cui
AU - Changhan Zhang
PY - 2026
DA - 2026/07/06
JO - NPJ Science of Food
DO - 10.1038/s41538-026-00975-5
UR - https://doi.org/10.1038/s41538-026-00975-5
AB - Through field trials, this study comprehensively investigated the dissipation, metabolism, processing factors (PFs), and risk assessment of dinotefuran, imidacloprid, pyraclostrobin, thiamethoxam, and their metabolites in shiitake mushrooms from cultivation to postharvest processing. In the laboratory, common postharvest industrial and household processing methods were simulated, including washing, boiling, pickling, stir-frying, sauce processing, hot-air processing, and crisp processing. Understanding the fate of residues is crucial for ensuring food safety and safeguarding human health. The limit of quantification (LOQ) for 6-chloronicotinic acid, thiamethoxam and clothianidin was 10 μg/kg, while the LOQs for other analytes were 2 μg/kg. Field trials showed that the degradation of the four pesticides followed first-order kinetics, with half-lives ranging from 1.1 to 1.8 days. After washing, boiling, pickling, stir-frying, and sauce processing, the concentrations of all pesticides—except for a metabolite of pyraclostrobin (BF-500-3)—were reduced to varying degrees (PF < 1). Hot air processing led to 4.3- and 4.6-fold increases in the concentrations of dinotefuran and 6-chloronicotinic acid, respectively, while the concentrations of all other pesticides decreased (PF < 1). Crisp processing increased the concentration of all pesticide residues by a factor of 2.0 to 4.0. Additionally, the content of BF-500-3 increased significantly by 2.9–4.9 times after washing, boiling, pickling, and stir-frying. However, it decreased after hot air processing and sauce processing. The risk quotient values of all pesticides were below 1, indicating that both chronic and acute dietary risks were acceptable. This study provides valuable data for the control of pesticide residues in processed products, which has both theoretical and practical significance in ensuring the quality and safety of shiitake mushrooms and protecting human health.
SN - 2396-8370
ER -