Aqueous ozone solutions for pesticide removal from potatoes

Abstract

The presence of pesticide residues in potatoes is of concern because of the potential impact to human health due to the high consumption of this vegetable. In this study, aqueous solutions with and without ozone saturation as postharvest wash treatment at pH 4.0, 7.0, and 9.0 were tested to remove chlorothalonil from potatoes. The method used for pesticide analysis has been validated, presenting recovery values of 94-103%, with variations in the repeatability coefficients of ≤10.6%, and a quantification limit of 0.05 mg kg Regardless of pH, treatment with aqueous ozone solutions removed 70-76% of the pesticide present in the potato. In the no-ozone treatments, the percentage average removal of chlorothalonil residues in potatoes was only 36%. Over 24 days of storage, the quality of potatoes washed with aqueous ozone solutions was not significantly different from those washed with pure water.

Perlakuan ozon dan sonokimia untuk degradasi residu mankozeb pada cabe hijau (Capsicum annuum L.)

“…Seringkali sonokimia diusulkan dalam kombinasi dengan teknik lain seperti metode sonozolisis menggabungkan treatment gas ozon dan getaran ultrasonik secara bersamaan untuk meningkatkan efisiensi degradasi (Gligorovski et al, 2015). Berbagai penelitian tentang penerapan AOPs terhadap degradasi pestisida dan residu pestisida telah dilaporkan (Amelia et al, 2015;Heleno et al, 2016;Arfi et al, 2017;Tzortzakis and Chrysargyris, 2017;Cengiz et al, 2018;Zhu et al, 2019;Khoiriah et al, 2020;Khoiriah et al, 2020a;Khoiriah et al, 2020b) telah disajikan sebagai metode yang efektif untuk mengubah polutan yang tidak dapat terurai menjadi zat yang tidak berbahaya.…”

Degradation of malathion and carbosulfan by ozone water and analysis of their by‐products

“…Ozone has been widely used in food engineering, such as for cleaning fruits and vegetables, food storage applications, and tableware disinfection; [10][11][12] however, research into the degradation of pesticide residues in foods by ozone water is limited. Existing studies have focused mainly on the degradation of original pesticides, [13][14][15][16][17][18][19] and very limited information is available on the reaction kinetics during the degradation of pesticides, and on the possible by-products of ozonation. Thus, to comprehensively evaluate the effectiveness and safety of this technology, we need to consider not only the degradation of the pesticide itself, but also the by-products of this degradation process and their safety.…”

Interaction and multi‐objective effects of multiple non‐thermal treatments of sour cherry juice: pesticide removal, microbial inactivation, and quality preservation

“…Ozone is mostly used for surface decontamination and to extend the shelf life of fruit and vegetables: 4 μg L −1 dissolved ozone concentration in water was effective in removing the carbosulfan residue in processed tomato juice . The efficacy of ozone in pesticide removal was reported for lettuce, grape, apple, mustard, lemon, orange, grapefruit, corn, wheat, and lychee . Pulsed electric fields with 8–20 kV cm −1 electric field strength (EFS) and 6–26 pulses (P) achieved the removal of methamidophos and chlorpyrifos spiked in apple juice .…”