Dissipation of Triazole Residues and Their Impact on Quality Parameters and Nutrient Contents in Tomato Fruits and Products: From Farm to Table

Triazole fungicides are used to protect tomato yield from fungal infection. However, information regarding triazole residues and dissipation profiles is limited. This study aimed to evaluate the behavior, residue dissipation, and potential risks of penconazole (PCZ, 10% EC, 25 cm³/100 L water) and difenoconazole (DFZ, 25% EC, 50 cm³/100 L water) applied during the fruiting stage of tomatoes over 15 days in Mit Al-Qurashi village, Dakahlia Governorate, Egypt. The study also examined the residue levels of PCZ and DFZ in tomatoes following household preparation methods, as well as the health risks and residue intake associated with these pesticides. Additionally, the impact of PCZ and DFZ residues on macro- and micro-nutrient levels, as well as quality parameters in tomato fruits, was investigated. Our data showed that PCZ and DFZ exhibited dissipation rates recorded at 70.88% and 73.33% after 6 days of application, then increased to 99.74% and 98.25% after 15 days of application, respectively, corresponding to half-lives of 2.08 and 2.78 days. The pre-harvest intervals (PHIs) were determined to be 9 days for DFZ and 12 days for PCZ. Based on risk assessment and Health Risk Index (HRI) calculations, the withholding periods for using treated tomato fruits for human consumption were extended to 15 days for DFZ treatment and reduced to 9 days for PCZ. Notably, tomato fruits treated with PCZ or DFZ could be safely consumed one day after application if processed into paste. However, other forms of processing, including washing with water, acetic acid (5%), and sodium carbonate (5%) for 5 min, significantly reduced the residue levels of the tested fungicides. Moreover, the tested fungicides not only significantly reduced the levels of macro- and micronutrients in tomato fruits but also altered the quality parameters of the tomatoes. These findings could guide the safe and responsible use of PCZ and DFZ in tomatoes, helping to prevent potential health risks to consumers.