Forchlorfenuron (CPPU), as a plant growth regulator, is widely applied to promote fruits and vegetables yield. The degradation of CPPU in model kiwifruit juice by sonication was investigated in the present study. Results showed that bath sonication was effective in eliminating CPPU in model kiwifruit juice, and the ultrasonic power, time and temperature significantly influenced the degradation of phorate (p < .05). The maximum degradations were achieved 72.01% after the ultrasonic treatment at 600 W, 45°C for 40 min. The primary and secondary factor order of the key factors of ultrasonic treatment was temperature > treatment time > power through analysis of variance for response surface quadratic model. Furthermore, 3‐hydroxyphenyl‐forchlorfenuron and 4‐hydroxyphenyl‐forchlorfenuron were identified as the degradation products of CPPU by UPCL‐Q‐TOF‐MS.
Practical applications
Kiwifruit had grown throughout the world owing to its good taste, flavor, and significant nutritional. Forchlorfenuron (1‐(2‐chloro‐4‐pyridyl)‐3‐phenylurea) is the most widely used plant growth regulators (PGR) for kiwifruit cultivation and protection. Ultrasonic treatment may effectively degrade PGR residues and mostly retain the sensory and nutritional quality of the product. Compared to other thermal treatments, forchlorfenuron subjected to ultrasonic treatment maybe show better removal efficiency. Thus, as an easy operation and low‐cost processing technology, ultrasonic technique may be commercially useful to develop forchlorfenuron residues in Kiwifruit juice and other PGR residues.
Catalogue Number of Chemicals
Forchlorfenuron (purity > 99%) (PubChem CID: 93379); N‐propyl Ethylenediamine (PubChem CID: 15659); Citric Acid (PubChem CID: 311); Trisodium Citrate (PubChem CID: 6224); Saccharose (PubChem CID: 5988); Hydrochloric Acid (PubChem CID: 313); Acetonitrile (PubChem CID: 6342); Glacial Acetic Acid (PubChem CID: 176); Anhydrous Magnesium Sulfate (PubChem CID: 24083); Anhydrous Sodium Acetate (PubChem CID: 517045).