Research progress in microbial degradation of dicarboximide fungicides

Abstract:

Dicarboximide fungicides with high efficacy and a broad antifungal spectrum have strong control effects on a variety of fungal diseases attacking fruits and vegetables. However, they have long half-lives and the effects of endocrine disruptors, with the residues bringing serious harm to ecosystems and food safety. Degrading fungicide residues in agricultural products and the environment by microorganisms and their enzymes is an effective method. This paper summarizes the basic properties, hazards, and residue status in agricultural products of dicarboximide fungicides. Furthermore, this paper reviews the research progress in microbial degradation of dicarboximide fungicides, with focuses on the microbial species and pathways of degradation. Finally, this paper prospects the research directions of the application of enzyme and genetic engineering to remove dicarboximide fungicides from food products, aiming to provide research ideas for the pollution prevention and control of dicarboximide fungicides.