AbstractBACKGROUNDFluopyram is a pesticide widely used in tomato and cucumber crops cultivation to control fungal diseases that develop especially in environments with moderate temperatures and high humidity, such as in a greenhouse. The pathway of fluopyram dissipation has been monitored in cucumber and cherry tomato under greenhouse conditions.RESULTSIn the greenhouse trials, cherry tomato and cucumber were treated by irrigation water with the commercial product at the manufacturer’s recommended dose and double dose. High‐resolution mass spectrometry (HRMS) coupled to ultra‐high‐performance liquid chromatography (UHPLC) has been selected as the technique to obtain the identification of fluopyram and metabolites. The fate of fluopyram in greenhouse tomato and cucumber was investigated over 44 days. The metabolic pathway of fluopyram was: in a first step there was a primary transformation to fluopyram‐7‐hydroxy and fluopyram‐8‐hydroxy, isomeric compounds, and in a second phase to fluopyram‐benzamide and fluopyram‐pyridyl‐carboxylic acid. The behavior of fluopyram does not fit any type of kinetic classical model of degradation.CONCLUSIONSGreenhouse trials revealed that the fluopyram is a very persistent compound, and their terminal residues do not exceed maximum residue level (MRL) at the end of the study. © 2020 Society of Chemical Industry