Department of Chemistry, Universidade Federal de Viçosa, Viçosa 36570-900, Minas Gerais, Brazil.
Department of Chemistry, Universidade Federal de Viçosa, Viçosa 36570-900, Minas Gerais, Brazil.
Food Res Int. 2019 Nov;125:108626. doi: 10.1016/j.foodres.2019.108626. Epub 2019 Aug 20.
The efficiencies of two conventional domestic procedures (immersion in pure water and detergent solution at 0.25 and 1%) and two treatments using ozone (immersion in water with bubbling O and immersion in ozonated water, both at 1 and 3 mg L) were evaluated for the removal of residues of the fungicides azoxystrobin, chlorothalonil and difenoconazole in tomatoes. The fungicides were sprayed on the fruits at the recommended concentration for the crop. The residues in the tomatoes and in the washing solutions were determined by extraction with low-temperature partition techniques and analysis by gas chromatography. More concentrated solutions were more effective in removing pesticide residues. The water bubbled with ozone at 3 mg L was the most efficient treatment for the removal of fungicides, reaching a reduction of 70-90% of the residues. However, the treatments with the lowest concentration of ozone had lower loss of fruit mass during storage.
研究了两种传统的家庭处理方法（在纯水中和 0.25%和 1%的洗涤剂溶液中浸泡）和两种臭氧处理方法（在水中鼓泡 O 处理和在 1 和 3mg/L 的臭氧水中浸泡）对去除番茄中杀菌剂唑菌胺酯、百菌清和烯唑醇残留的效果。将杀菌剂以推荐的作物浓度喷洒在水果上。通过低温分配技术提取番茄和洗涤液中的残留物，并通过气相色谱进行分析。浓度较高的溶液更有效地去除农药残留。在 3mg/L 时用臭氧鼓泡的水是去除杀菌剂最有效的处理方法，可将残留量减少 70-90%。然而，浓度最低的臭氧处理在储存过程中对果实质量的损失较低。
