Accelerated removal of five pesticide residues in three vegetables with ozone microbubbles

Li, Xiaohan; Liu, Chengcheng; Liu, Fengmao; Zhang, Xianzhao; Peng, Qiyu; Ge, Wei; Lin, Jenshan; Zhao, Zhanping

doi:10.1016/j.foodchem.2022.134386

Cited by 11 publications

(4 citation statements)

References 32 publications

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“…These findings are in agreement with those of Li et al. (2023) who reported that acidic EW combined with MAP reduced WL of “Lingwu long” jujube stored for 40 days at 1 ± 0.5°C and 85%–90% RH. The reduction in WL in EW treated samples under MAP could be attributed to the increased in‐package vapor pressure and low produce transpiration rate (Amorós et al., 2008).…”

Section: Impacts Of Activated Water Systems On Fruits and Vegetables ...supporting

confidence: 93%

Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables

Malahlela,

Belay,

Mphahlele

et al. 2024

Comp Rev Food Sci Food Safe

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Over the last three decades, decontamination management of fresh fruits and vegetables (FFVs) in the packhouses and along the supply chains has been heavily dependent on chemical‐based wash. This has resulted in the emergence of resistant foodborne pathogens and often the deposition of disinfectant byproducts on FFVs, rendering them unacceptable to consumers. The management of foodborne pathogens, microbial contaminants, and quality of FFVs are a major concern for the horticultural industries and public health. Activated water systems (AWS), such as electrolyzed water, plasma‐activated water, and micro–nano bubbles, have gained significant attention from researchers over the last decade due to their nonthermal and nontoxic mode of action for microbial inactivation and preservation of FFVs quality. The aim of this review is to provide a comprehensive summary of recent progress on the application of AWS and their effects on quality attributes and microbial safety of FFVs. An overview of the different types of AWS and their properties is provided. Furthermore, the review highlights the chemistry behind generation of reactive species and the impact of AWS on the quality attributes of FFVs and on the inactivation/reduction of spoilage and pathogenic microbes (in vivo or in vitro). The mechanisms of action of microorganism inactivation are discussed. Finally, this work highlights challenges and limitations for commercialization and safety and regulation issues of AWS. The synergistic prospect on combining AWS for maximum microorganism inactivation effectiveness is also considered. AWS offers a potential alternative as nonchemical interventions to maintain quality attributes, inactivate spoilage and pathogenic microorganisms, and extend the shelf‐life for FFVs.

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Section: Impacts Of Activated Water Systems On Fruits and Vegetables ...supporting

confidence: 93%

Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables

Malahlela,

Belay,

Mphahlele

et al. 2024

Comp Rev Food Sci Food Safe

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“…Washing, heating, and drying are among the simple methods for removing pesticide residues [9,35,38]. The washing technique using ozone microbubble treatment as an eco-friendly method was applied on pakchoi, celery, and cowpea vegetables and showed up to 94% removal of emamectin benzoate [39]. Bai et al [38] reported that the steaming process reduced the residues of eighteen pesticides, including chlorantraniliprole, azoxystrobin, difenoconazole, and imidacloprid, by 32.0-75.3% through evaporation or thermal degradation.…”

Section: Discussionmentioning

confidence: 99%

Residue Analysis and Risk Exposure Assessment of Multiple Pesticides in Tomato and Strawberry and Their Products from Markets

El-Sheikh

Hamed

et al. 2023

Foods

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Pesticides are used on fruit and vegetable crops to obtain greater yield and quality. Residues can be detected in these crops or their products if applied pesticides do not degrade naturally. Therefore, this study aimed to estimate pesticide residues in some strawberry and tomato-based products available in the market for human consumption and associated dietary risks. Contamination with 3–15 pesticides in the tested samples was found. The total number of pesticides detected in the tested samples was 20, belonging to the group of insecticides (84%) and fungicides (16%). Pesticides of cypermethrin, thiamethoxam, chlorpyrifos, and lambda-cyhalothrin appeared at 100% in a number of samples, where the most detected was cypermethrin followed by thiamethoxam. The average values of pesticide residues detected in the tested samples ranged from 0.006 to 0.568 mg kg−1, where it was found that cypermethrin had the highest residue value and appeared in strawberry jam obtained from the market. The recovery rate of pesticides from fortified samples with pyrethroids ranged from 47.5% (fenvalerate) to 127% (lambda-cyhalothrin). Home processing of fortified tomato and strawberry samples had a significant effect on reducing residues in tomato sauce and strawberry jam, where the reduction reached 100%. The results of acute and chronic risk assessment showed that their values were much lower than 100%, indicating minimal risk of dietary intake.

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“…However, the effectiveness of traditional chemical pesticide spraying in controlling Z. cucurbitae is gradually weakening due to its stealthy nature of egg laying and high flight ability (Chen et al, 2023). In addition, with the enhancement of people's awareness of environmental protection and health, higher requirements have been put forward for the prevention and control of pests and diseases in agricultural production and planting (Guo et al, 2024;Lin, 2023). To cope with this challenge, people are actively exploring alternative methods, including biological, physical, and genetic control, to improve the effectiveness of Z. cucurbitae control and ensure the safety and sustainability of agricultural production (Li et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Preparation and indoor virulence determination of a temperature‐sensitive insecticide against Zeugodacus cucurbitae (Coquillett)

Wang,

Ni,

Peng

et al. 2024

Arch Insect Biochem Physiol

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Zeugodacus cucurbitae (Coquillett) is an important fruit and vegetable pest, especially in high‐temperature seasons. In our previous research, we developed a temperature‐sensitive sustained‐release attractant for Z. cucurbitae, that not only can control the release rate of cuelure according to the temperature change, but also shows an excellent trapping effect on Z. cucurbitae. To further enhance the killing effect of the temperature‐sensitive attractant on Z. cucurbitae, this study proposed using it in combination with an insecticide to prepare a temperature‐sensitive insecticide for Z. cucurbitae. Based on the controlled release technology of pesticides, a temperature‐sensitive Z. cucurbitae insecticide was developed by using PNIPAM gel as a temperature‐sensitive switch to carry both cuelure and insecticide at the same time. In addition, the lethal effect of different pesticides on Z. cucurbitae were tested by indoor toxicity test, and the best pesticide combination was screened out. The temperature‐sensitive insecticide prepared in this study not only had excellent thermal response and controlled release ability, but also enhanced its toxicological effects on Z. cucurbitae because it contained insecticides. Among them, combining thiamethoxam and clothianidin with the temperature‐sensitive attractants was the most effective, and their lethality reached more than 97% against Z. cucurbitae. This study is not only of great practical significance for the monitoring and controlling Z. cucurbitae, but also provides theoretical basis and reference value for the combination of temperature‐sensitive attractant and insecticide.

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Accelerated removal of five pesticide residues in three vegetables with ozone microbubbles

Cited by 11 publications

References 32 publications

Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables

Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables

Residue Analysis and Risk Exposure Assessment of Multiple Pesticides in Tomato and Strawberry and Their Products from Markets

Preparation and indoor virulence determination of a temperature‐sensitive insecticide against Zeugodacus cucurbitae (Coquillett)

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