Impact of fungicides mepanipyrim and tetraconazole on phenolic profile and colour of Mencía red wines

Research on risk factor filtering and rating of cold chain logistics from the perspective of root-state risk identification

The natural attributes of perishable and vulnerable cold chain products make the cold chain have more risks than the general supply chain. The attribute characteristics and internal relations of various risks increase the complexity of risk analysis. The purpose of this paper is to study the horizontal and vertical assessment of various risk factors. The multi-dimensional risk measurement model is used to integrate the assessment of multiple risk factors of human, machine, environment, and management, and the cold chain risk management is discussed from the perspective of risk factor classification. The root-state risk identification (RSRI) method was used to identify potential risks. Based on the double standard filtering and multiple criteria, the filtering of irrelevant risks and screening of uncontrollable risks were evaluated, and the triangular fuzzy number method was used to quantitatively evaluate the controllable risk factors. A total of 223 potential risks, 18 important risks, and 6 key risks were identified, followed by inspection and quarantine reports, pesticide residues, improper loading and unloading operations, unqualified centralized environment, unqualified pre-cooling technology of carriages, and unreasonable storage temperature. According to the analysis results, targeted control measures are proposed to better prevent risks and reduce the probability of cold chain accidents. The traditional risk assessment method can only assess the impact of a single risk factor on the system. This assessment method overcomes this limitation and provides a new perspective for cold chain risk management. PRACTICAL APPLICATION: This study laid the foundation for further risk safety management of cold chain logistics.

Occurrence and impact of fungicides residues on fermentation during wine production- A review

Continuous fungicide spraying is required to eliminate fungal pathogens on grapes. However, this practice is associated with several risks, including contamination and environmental imbalance, as well as toxicity to operators and the induction of resistance in pathogens. In addition, a strong correlation has been reported between the presence of fungicides and the occurrence of issues during alcoholic fermentation, resulting in negative impacts on the sensory quality of the final products. Numerous studies have evaluated residue concentrations of phytosanitary products in grapes, juices, and wines, and a significant number of studies have assessed the impact of different agrochemicals on bioprocesses. However, a review compiling the key results of these studies is currently lacking. This review incorporates results obtained in the last decade from research on the presence of fungicide residues, including azoxystrobin, boscalid, captan, copper, fenhexamid, folpet, pyraclostrobin, pyrimethanil and tebuconazole, and their effects on fermentation kinetics. Practical solutions to mitigate these problems, both in vineyards and industry, are also presented and discussed. This review highlights the constant high fungicidal agent concentrations (greater than 1 or 2 mg L^-1) used throughout the winemaking process, with the impact of residues being of particular concern, especially with regard to their effect on yeast activity and the fermentation process. Thus, the adoption of methodologies that allow winemakers to control and trace these residues is an important step in avoiding or reducing fermentation problems throughout the winemaking process.[Figure: see text].

Multiple toxic effects of tetraconazole in Allium cepa L. meristematic cells

The application of pesticides to get more agricultural products is increasing day by day. The use of a huge amount of pesticides raises public concerns about safety. Tetraconazole is a widely used and successful fungicide. Possible toxic, cytotoxic, and genotoxic effects of different doses of tetraconazole (1.00 mg/L, 5.00 mg/L, and 10.00 mg/L) were evaluated on the meristematic cells of Allium cepa L. root tips by means of physiological, cytogenetic, biochemical, and anatomical parameters. EC₅₀ value for tetraconazole in terms of growth inhibition was calculated as 6.7 mg/L. Increasing doses of tetraconazole resulted in reduced germination ratio, root length, and weight gain. Total activities of superoxide dismutase (SOD) and catalase (CAT) enzymes as well as malondialdehyde (MDA) content were increased as a result of oxidative stress. As an evidence of genotoxicity, mitotic index (MI) level decreased, while scores for micronucleus (MN) and chromosomal aberrations (CAs) rose. In addition, various meristematic cell damages were detected in root tips of tetraconazole applied bulbs. As a result, the multiple toxic, cytotoxic, and genotoxic effects of tetraconazole fungicide were demonstrated through a wide range of parameters on A. cepa, which was found to be a versatile tool for testing hazardous pesticides.

Influence of tetraconazole on the proteome profile of Saccharomyces cerevisiae Lalvin T73™ strain

This work aimed to evaluate the modifications on the proteome profile of Saccharomyces cerevisiae T73™ strain as a consequence of its adaptive response to the presence of tetraconazole molecules in the fermentation medium. Pasteurised grape juices were separately supplemented with tetraconazole or a commercial formulation containing 12.5% w/v of tetraconazole at two concentration levels. In addition, experiments without fungicides were developed for comparative purposes. Proteome profiles of yeasts cultured in the presence or absence of fungicide molecules were different. Independently of the fungicide treatment applied, the highest variations concerning the control sample were observed for those proteins involved in metabolic processes, especially in the metabolism of nitrogen compounds. Tetraconazole molecules altered the abundance of several enzymes involved in the biosynthesis of amino acids, purines, and ergosterol. Moreover, differences in the abundance of several enzymes of the TCA cycle were found. Changes observed were different between the active substance and the commercial formulation. SIGNIFICANCE: The presence of fungicide residues in grape juice has direct implications on the development of the aromatic profile of the wine. These alterations could be related to changes in the secondary metabolism of yeasts. However, the molecular mechanisms involved in the response of yeasts to fungicide residues remains quite unexplored. Through this exhaustive proteomic study, alterations in the amino acids biosynthesis pathways due to the presence of the tetraconazole molecules were observed. Amino acids are precursors of some important higher alcohols and ethyl acetates (such as methionol, 2-phenylethanol, isoamyl alcohol or 2-phenylacetate). Besides, the effect of tetraconazole on the ergosterol biosynthesis pathway could be related to a higher production of medium-chain fatty acids and their corresponding ethyl acetates.

Dissipation of Three Fungicides and Their Effects on Anthocyanins and Color of Monastrell Red Wines

The effect of fungicides on fermentation is of paramount importance to control the quality and safety of wines. In this work, the quality (enological parameters, color, phenolic content, antioxidant activity, and fungicide residues) of wines from Monastrell grapes fortified with iprovalicarb, mepanipyrim, and tetraconazole fungicides was evaluated. Along the winemaking process, initial residues of mepanipyrim and tetraconazole were removed in more than 90% while the dissipation of iprovalicarb was around 73%. Significant statistical differences were found in the presence of iprovalicarb and mepanipyrim residues, especially at the highest concentration assayed. For both fungicides, increases in the volatile acidity (between 4 and 8.6 times), the lactic acid content (between 8.6 and 20.5 times), the percentage of polymeric anthocyanins (between 1.3 and 1.7 times), and also a slight increase of the total phenolic index and the total anthocyanin content determined by spectrophotometry were observed. On the contrary, the total monomeric anthocyanins content decreased about 16.3% and 28.6% in the presence of iprovalicarb and mepanipyrim, respectively. These results could be related to a higher development of acetic acid or lactic bacteria in the presence of these fungicides. The color of the final wines was also different in comparison with the control, with a higher yellow component, color intensity, tonality, and hue angle because of pH changes in the medium. Tetraconazole fermentations had a more similar trend to the control wine, probably due to the lower concentration of this fungicide in the grape must at the initial time. No effects on the antioxidant activity was observed for any of the target fungicides. A multivariate statistical analysis was done to view the interrelationships between different variables (color and anthocyanins profile). The obtained model allowed the wines to be separated according to the fungicide treatment applied.