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, 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, 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. 2022 Mar 1;371:131162. doi: 10.1016/j.foodchem.2021.131162. Epub 2021 Sep 17.
The effects of combined treatment (PAL-U) of plasma-activated liquid (PAL) including plasma-activated water (PAW) and plasma-activated buffer solution (PABS) and ultrasound (U) for the degradation of chlorothalonil fungicide on tomato fruit was investigated. Distilled water and buffer solution were activated by radiofrequency plasma jet for durations of 1, 3, 5, and 10 min to obtain PAL to PAL. Fruits were immersed in PAL for 15 min and also in distilled water with sonication for 15 min for individual treatments, and in PAL with sonication for 15 min for combined treatments. The maximum chlorothalonil fungicide residues were reduced by 89.28 and 80.23% for PAW-U and PABS-U, respectively. HPLC-MS characterization revealed chlorothalonil degradation pathway and formation of 2,4,5-trichloroisophthalonitrile, 2,4-dichloroisophthalonitrile, 4-chloroisophthalonitrile, isophthalonitrile and phenylacetonitrile as degradation products. Treatments also showed no negative effects on tomato quality. Therefore, PAL and PAL-U treatments could serve as effective methods for degrading pesticides on tomatoes.
研究了包括等离子体激活水（PAW）和等离子体激活缓冲溶液（PABS）在内的等离子体激活液（PAL）与超声波（U）联合处理（PAL-U）对番茄果实上百菌清杀菌剂的降解效果。将蒸馏水和缓冲溶液通过射频等离子体射流处理 1、3、5 和 10 分钟以获得 PAL 至 PAL。将果实分别浸泡在 PAL 中 15 分钟，在蒸馏水中超声处理 15 分钟，以及在 PAL 中超声处理 15 分钟进行单独处理，在 PAL-U 中进行联合处理。PAW-U 和 PABS-U 对百菌清杀菌剂的最大残留量分别减少了 89.28%和 80.23%。HPLC-MS 分析表明，百菌清的降解途径是生成 2,4,5-三氯异邻苯二腈、2,4-二氯异邻苯二腈、4-氯异邻苯二腈、异邻苯二腈和苯乙腈等降解产物。这些处理方法也未对番茄质量产生负面影响。因此，PAL 和 PAL-U 处理可以作为降解番茄上农药的有效方法。
