Transformation of fluopyram during enzymatic hydrolysis of apple and its effect on polygalacturonase and apple juice yield

Abstract

China is one of the largest apple-growing areas in the world. Fluopyram (FLP) is a novel pesticide that has been widely used in agriculture. This work investigated the behavior of pesticides during enzymatic hydrolysis of apple juice and its effect on polygalacturonase (PG), apple juice yield, and flavor. The study findings revealed that 27.5% to 34.2% FLP was degraded during the enzymatic hydrolysis of apple. The three degradation products (P1, P2, and P3) were identified by a hybrid ion trap-orbitrap mass spectrometer. Based on toxicity assessment, it was found that carcinogenicity was higher for P2 and P3 than for FLP. Furthermore, FLP affected the yield and flavor of apple juice. FLP reduced yield by 4.8%, because FLP inhibited the activity of PG. Through molecular docking, it was found that there was an interaction between the active center of PG and FLP, resulting in a reduction in catalytic ability.

Keywords: Apple juice; Flavor compounds; Molecular docking; Pesticide residue.