Climate warming inhibits neonicotinoid photodegradation on vegetable leaves: Important role of the olefin group in leaf wax

Abstract

Neonicotinoid photodegradation is seldom considered in different vegetable leaves after spraying under climate warming. This study investigated the effect of elevated cultivated temperature from 15/10 °C to 21/16 °C on the photodegradation of dinotefuran, thiamethoxam, acetamiprid, and thiacloprid on four vegetable leaves under simulated sunlight irradiation. The photodegradation rates of neonicotinoids on spinach leaves were 1.1–1.6, 1.1–2.0, and 1.4–2.4 times higher than those on pak choi, Chinese cabbage, and radish leaves, respectively. The higher production concentrations of hydroxyl radicals (•OH) and superoxide radicals in spinach leaf wax may contribute to the fastest photodegradation among four vegetables. When the cultivated temperature increased from 15/10 °C to 21/16 °C, neonicotinoid photodegradation rates decreased by 1.4–2.8 times on the four vegetables. Elevated cultivated temperature decreased the polarity of wax, which reduced the contact probability of neonicotinoids with reactive species on vegetable leaves and photodegradation rates. A positive linear correlation was found between the content of CHCH groups in wax determining •OH generation and the neonicotinoid photodegradation rates on four vegetable leaves cultivated at three temperatures (R2 = 0.67–0.94). Insights into neonicotinoid photodegradation on edible vegetables under climate warming are of great significance for better evaluating human exposure to neonicotinoids through the dietary pathway.