School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland.
Food Chem. 2021 Jul 15;350:129195. doi: 10.1016/j.foodchem.2021.129195. Epub 2021 Feb 6.
This study investigated the effect of plasma-activated liquid (PAL) including plasma-activated water (PAW) and plasma-activated buffer solution (PABS) for the reduction of chlorothalonil (CTL) and thiram (THM) pesticide residues on tomato fruit. Results revealed that the PAL obtained by using atmospheric air as the feed gas, CTL residues were decreased to 85.3% and 74.2% and THM residues decreased to 79.47 and 72.21% after treatments with PAW and PABS, respectively, and increasing the activation time caused a significant reduction in fungicide residues. In addition, CTL and THM residues were also decreased while increasing the activation time of PAL using Ar/O as the feed gas, the concentrations of the CTL residues were decreased to 75.07 and 69.89% for PAW and PABS, respectively and THM residues decreased to 65.89 and 61.91% for PAW and PABS, respectively. Oxidation-reduction potential (ORP) and electrical conductivity (EC) were increased significantly after plasma treatment, while pH values of both solutions were decreased significantly with activation time. NO and NO concentrations of PAW increased significantly, while for PABS, NO concentration decreased but NO, with increasing the plasma activation time. Additionally, washing with PAW and PABS caused no notable negative impact on tomato fruit. Results confirmed that PAL treatments showed a significant reduction of CTL and THM fungicide residues (p < 0.05) in tomato without affecting the quality.
本研究考察了等离子体激活液（包括等离子体激活水和等离子体激活缓冲溶液）对番茄果实上氯氰菊酯（CTL）和代森锰锌（THM）农药残留的降低效果。结果表明，以空气为气源获得的 PAL，经 PAW 和 PABS 处理后，CTL 残留分别降低了 85.3%和 74.2%，THM 残留分别降低了 79.47%和 72.21%，且随着激活时间的增加，杀菌剂残留显著降低。此外，在用 Ar/O 作为气源的 PAL 中，随着激活时间的增加，CTL 和 THM 的残留也有所降低，PAW 和 PABS 中的 CTL 残留浓度分别降低至 75.07%和 69.89%，THM 残留浓度分别降低至 65.89%和 61.91%。等离子体处理后氧化还原电位（ORP）和电导率（EC）显著升高，而两种溶液的 pH 值随激活时间显著降低。PAW 的 NO 和 NO 浓度显著增加，而 PABS 的 NO 浓度降低，但随着等离子体激活时间的增加，NO 浓度增加。此外，用 PAW 和 PABS 清洗对番茄果实没有明显的负面影响。结果证实，PAL 处理可显著降低番茄中的 CTL 和 THM 杀菌剂残留（p < 0.05），而不影响其质量。
