Qi Hang, Huang Qingguo, Hung Yen-Con
Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223, USA.
Department of Crop and Soil Sciences, University of Georgia, 1109 Experiment Street, Griffin, GA 30223, USA.
Food Chem. 2018 Jan 15;239:561-568. doi: 10.1016/j.foodchem.2017.06.144. Epub 2017 Jun 28.
This study evaluated the effects of electrolyzed oxidizing (EO) water treatment on the removal of pesticide residues (diazinon, cyprodinil and phosmet) from spinach, snap beans and grapes, and the effect on produce quality. High available chlorine content (ACC) and long treatment time of EO water resulted in high pesticide removals. Up to 59.2, 66.5 and 37.1% of diazinon; 43.8, 50.0 and 31.5% of cyprodinil; 85.7, 73.0 and 49.4% of phosmet; were removed from spinach, snap beans and grapes, respectively, after 15min EO water treatment at 120mg/l ACC. EO water was also more effective than electrolyzed reduced water, bleach, VegWash and DI water on pesticide removal. In addition, no significant colour or texture deterioration were found on produce samples treated with EO water. It was concluded, EO water can be very effective in pesticide residue removal from fresh produce without affecting the produce quality.
本研究评估了电解氧化（EO）水处理对去除菠菜、四季豆和葡萄中农药残留（二嗪农、嘧菌环胺和亚胺硫磷）的效果以及对农产品品质的影响。EO水的高有效氯含量（ACC）和较长处理时间导致农药去除率较高。在120mg/l ACC下用EO水处理15分钟后，菠菜、四季豆和葡萄中分别有高达59.2%、66.5%和37.1%的二嗪农；43.8%、50.0%和31.5%的嘧菌环胺；85.7%、73.0%和49.4%的亚胺硫磷被去除。在去除农药方面，EO水也比电解还原水、漂白剂、果蔬清洗剂和去离子水更有效。此外，用EO水处理的农产品样品未发现明显的颜色或质地变差。得出的结论是，EO水在去除新鲜农产品中的农药残留方面非常有效，且不会影响农产品品质。
