a Department of Chemistry , Federal University of Viçosa , Viçosa , Brazil.
J Environ Sci Health B. 2014;49(2):94-101. doi: 10.1080/03601234.2014.846736.
The effect of ozone fumigation on the reduction of difenoconazole residue on strawberries was studied. Strawberries were immersed in 1.0 L of aqueous solution containing 400 μL of the commercial product (250 g L(-1) of difenoconazole) for 1 min. Then, they were dried and exposed to ozone gas (O3) at concentrations of 0.3, 0.6 and 0.8 mg L(-1) for 1 h. The ozone fumigation treatments reduced the difenoconazole residue on strawberries to concentrations below 0.5 mg kg(-1), which corresponds to a 95% reduction. The strawberries treated with ozone and the control group, which was not treated with ozone, were stored at 4°C for 10 days. Some characteristics of the fruit were monitored throughout this period. Among these, pH, weight loss and total color difference did not change significantly (P > 0.05). The fumigation with ozone significantly affected the soluble solids, titratable acidity and ascorbic acid content (vitamin C) of the strawberries preventing a sharp reduction of these parameters during storage.
研究了臭氧熏蒸对草莓上烯唑醇残留减少的影响。草莓浸泡在含有 400μL 商品溶液（250g/L 烯唑醇）的 1.0L 水溶液中 1 分钟。然后，将其干燥并暴露于浓度为 0.3、0.6 和 0.8mg/L 的臭氧气体中 1 小时。臭氧熏蒸处理将草莓上的烯唑醇残留降低至 0.5mgkg(-1)以下，减少了 95%。臭氧处理的草莓和未经臭氧处理的对照组在 4°C 下储存 10 天。在此期间监测了水果的一些特性。其中，pH 值、失重和总色差没有明显变化（P＞0.05）。臭氧熏蒸显著影响草莓的可溶性固形物、可滴定酸度和抗坏血酸含量（维生素 C），防止这些参数在储存过程中急剧下降。
