Food and Fermentation Industries >

2022 , Vol. 48 >Issue 6: 125 - 133

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026502

The effects of electrolyzed functional water treatment on pesticides reduction in fresh cut vegetables

  • LIU Yuan ,
  • ZHU Xuran ,
  • WANG Jian ,
  • LIU Yang ,
  • WAN Yuping ,
  • WU Xiaosheng ,
  • LI Na ,
  • WANG Jiying ,
  • LIU Jia ,
  • MIAO Yutian
Expand
  • 1(Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food,Hebei North University, Zhangjiakou 075000, China)
    2(Chengde Academy of Agriculture and Forestry Sciences, Chengde 067000, China)
    3(Beijing Kwinbon Biotechnology Co.Ltd., Beijing 102206, China)
    4(Hebei Kingmoral Biotech Co.Ltd., Shijiazhuang 050000, China)
    5(National Non-staple Food Quality Supervision and Inspection Center, Beijing 102209, China)

Received date: 2020-12-18

  Revised date: 2021-05-11

  Online published: 2022-04-25

Fold

Abstract

The purpose of the research is to investigate the effects of electrolyzed functional water (EFW) treatment on the removal of organophosphorus (phorate and chlorpyrifos), pyrethroid (lambda-cyhalothrin and cyfluthrin) and fungicide (procymidone and chlorothalonil) from the surface of fresh-cut cabbage, broccoli and color pepper. The simulating pollution was carried out by soaking three fresh-cut vegetables in a mixture of pesticides. And the vegetable samples were washed by different treatments, and after which the pesticide removal rates were determined by QuEChERS combined with GC-MS. The effects of washing solution, the ratio of sample to washing solution, washing temperature, washing method and washing time on pesticide removal rates were studied. The results showed that acidic electrolyzed water (AcEW) could efficiently remove pesticide from cabbage and broccoli comparing with other traditional washing solutions, and alkaline electrolyzed water (AlEW) had a better removal effect on pesticides in color pepper. Besides, AcEW showed higher degradation efficiency for pyrethroid and organophosphorus, whereas AlEW was more sensitive to fungicides. The optimal ratio of sample to washing solution for fresh-cut cabbage, broccoli and color pepper was 10∶400, 10∶1 600 and 10∶800, respectively. The pesticide removal rates at 25 ℃ were not significantly different from those at 45 ℃ (P>0.05), but they were significantly higher than those at 4 ℃ (P<0.05). In general, the optimal washing method for fresh-cut cabbage was intermittent oscillation, and the corresponding method for broccoli and color pepper was continuous oscillation. With the treatment of these conditions for 20 minutes, the removal rates of 6 pesticides in fresh-cut cabbage, broccoli and color pepper were 72.28%-91.04%, 72.28%-90.11% and 72.24%-88.12%, respectively. The change patterns of pesticide reduction obtained in this study provide theoretical and technical support for the application of EFW in pesticide residues removal from postharvest leafy, flower and fruit vegetables.

Key words： electrolyzed functional water; fresh-cut vegetables; pesticide residues; washing treatment; gas chromatography-mass spectrometry

Cite this article

LIU Yuan , ZHU Xuran , WANG Jian , LIU Yang , WAN Yuping , WU Xiaosheng , LI Na , WANG Jiying , LIU Jia , MIAO Yutian . The effects of electrolyzed functional water treatment on pesticides reduction in fresh cut vegetables[J]. Food and Fermentation Industries, 2022 , 48(6) : 125 -133 . DOI: 10.13995/j.cnki.11-1802/ts.026502

References

[1] BAKıRCı G T, YAMAN ACAY D B, BAKıRCı F, et al. Pesticide residues in fruits and vegetables from the Aegean region, Turkey[J]. Food Chemistry, 2014, 160:379-392.
[2] CHIU Y H, WILLIAMS P L, GILLMAN M W, et al.Maternal intake of pesticide residues from fruits and vegetables in relation to fetal growth[J].Environment International, 2018, 119:421-428.
[3] MCHUGH T H, SENESI E.Apple wraps:A novel method to improve the quality and extend the shelf life of fresh-cut apples[J].Journal of Food Science, 2000, 65(3):480-485.
[4] RICO D, MARTÍN-DIANA A B, BARAT J M, et al.Extending and measuring the quality of fresh-cut fruit and vegetables:A review [J].Trends in Food Science & Technology, 2007, 18(7):373-386.
[5] NIEMIRA B A, FAN X. Fruits and Vegetables | Advances in Processing Technologies to Preserve and Enhance the Safety of Fresh and Fresh-Cut Fruits and Vegetables[M]//Encyclopedia of Food Microbiology. Amsterdam: Elsevier, 2014:983-991.
[6] YOUSUF B, QADRI O S, SRIVASTAVA A K.Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings:A review[J].LWT, 2018, 89:198-209.
[7] 祝文峰, 李太平.基于文献数据的我国蔬菜农药残留现状研究[J].经济问题, 2018 (11), 92-98.
ZHU W F, LI T P.Study on the status of vegetable pesticide residues in China based on literature data[J].On Economic Problems, 2018(11):92-98.
[8] MISRA N N.The contribution of non-thermal and advanced oxidation technologies towards dissipation of pesticide residues[J].Trends in Food Science & Technology, 2015, 45(2):229-244.
[9] KAUSHIK G, SATYA S, NAIK S N.Food processing a tool to pesticide residue dissipation—A review[J].Food Research International, 2009, 42(1):26-40.
[10] JIA G L, SHI J Y, SONG Z H, et al.Prevention of enzymatic browning of Chinese yam (Dioscorea spp.) using electrolyzed oxidizing water[J].Journal of Food Science, 2015, 80(4):C718-C728.
[11] WANG J J, LIN T, LI J B, et al.Effect of acidic electrolyzed water ice on quality of shrimp in dark condition[J].Food Control, 2014, 35(1):207-212.
[12] 小宫山宽机.电解水的安全性[J]. 食品开发, 1998(10): 8-10.
OMIYAMA H. The safety of acidic electrolyzed water[J]. Food & Development, 1998(10): 8-10.
[13] 刘洋. 电生功能水的制备贮藏及其对小鼠生理功能影响研究[D]. 张家口: 河北北方学院,2019.
LIU Y. Preparation and storage of electrolyzed functional water and its effect on physiological function of mice[D].Zhangjiakou:Hebei North University, 2019.
[14] AL-HAQ M I, SEO Y, OSHITA S, et al.Disinfection effects of electrolyzed oxidizing water on suppressing fruit rot of pear caused by Botryosphaeria berengeriana[J].Food Research International, 2002, 35(7), 657–664.
[15] 国家质量监督检验检疫总局, 中国国家标准化管理委员会. GB 28234—2011酸性氧化电位水生成器安全与卫生标准[S]. 北京: 中国标准出版社, 2012.
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China. GB 28234—2011 Safety and sanitation standard for acidic electrolyzed-oxidizing water generator[S]. Beijing: China Standards Press, 2012.
[16] LIU Y, WANG J, ZHU X R, et al.Effects of electrolyzed water treatment on pesticide removal and texture quality in fresh-cut cabbage, broccoli, and color pepper[J].Food Chemistry, 2021, 353:129408.
[17] AREVALOS-SÁNCHEZ M, REGALADO C, MARTIN S E, et al.Effect of neutral electrolyzed water on lux-tagged Listeria monocytogenes EGDe biofilms adhered to stainless steel and visualization with destructive and non-destructive microscopy techniques[J].Food Control, 2013, 34(2):472-477.
[18] MONNIN A, LEE J, PASCALL M A.Efficacy of neutral electrolyzed water for sanitization of cutting boards used in the preparation of foods[J].Journal of Food Engineering, 2012, 110(4):541-546.
[19] SAKURAI Y, NAKATSU M, SATO Y, et al.Endoscope contamination from hbv- and hcv-positive patients and evaluation of a cleaning/disinfecting method using strongly acidic electrolyzed water[J].Digestive Endoscopy, 2003, 15(1):19-24.
[20] SHARMA R R, DEMIRCI A.Treatment of Escherichia coli O157:H7 Inoculated alfalfa seeds and sprouts with electrolyzed oxidizing water[J].International Journal of Food Microbiology, 2003, 86(3):231-237.
[21] ZHOU Q Z, BIAN Y L, PENG Q R, et al.The effects and mechanism of using ultrasonic dishwasher to remove five pesticides from rape and grape[J].Food Chemistry, 2019, 298(15):125007.1-125007.8.
[22] LIN C S, TSAI P J, WU C, et al.Evaluation of electrolysed water as an agent for reducing methamidophos and dimethoate concentrations in vegetables[J].International Journal of Food science & Technology, 2006, 41(9):1 099-1 104.
[23] DEBORDE M, VONGUNTEN U.Reactions of chlorine with inorganic and organic compounds during water treatment — Kinetics and mechanisms:A critical review[J].Water Research, 2008, 42(1-2):13-51.
[24] QI H, HUANG Q G, HUNG Y C.Effectiveness of electrolyzed oxidizing water treatment in removing pesticide residues and its effect on produce quality[J].Food Chemistry, 2018, 239(jan.15):561-568.
[25] BAUR P, BUCHHOLZ A, SCHONHERR J.Diffusion in plant cuticles as affected by temperature and size of organic solutes:Similarity and diversity among species[J].Plant, Cell and Environment, 1997, 20(8):982-994.
[26] AGUILERA A, VALVERDE A, CAMACHO F, et al.Household processing factors of acrinathrin, fipronil, kresoxim-methyl and pyridaben residues in green beans[J].Food Control, 2014, 35(1):146-152.
[27] HAN Y T, SONG L, AN Q S, et al.Removal of six pesticide residues in cowpea with alkaline electrolysed water[J].Journal of the Science of Food & Agriculture, 2017, 97(8):2 333-2 338.
[28] KROL W J, ARSENAULT T L, PYLYPIW H M Jr, et al.Reduction of pesticide residues on produce by rinsing[J].Journal of Agricultural & Food Chemistry, 2000, 48(10):4 666-4 670.
[29] SATPATHY G, TYAGI Y K, GUPTA R K.Removal of organophosphorus (OP) pesticide residues from vegetables using washing solutions and boiling[J].Journal of Agrcultural Science,2021,4(2):69.
[30] CALVO H, REDONDO D, REMÓN S, et al.Efficacy of electrolyzed water, chlorine dioxide and photocatalysis for disinfection and removal of pesticide residues from stone fruit[J].Postharvest Biology & Technology, 2019, 148:22-31.
[31] CHEN L, LI X S, WANG Z Q, et al.Residue dynamics of procymidone in leeks and soil in greenhouses by smoke generator application[J].Ecotoxicology & Environmental Safety, 2010, 73(1):73-77.
[32] KAUSHIK G, SATYA S, NAIK S N.Food processing a tool to pesticide residue dissipation—A review[J].Food Research International, 2009, 42(1):26-40.
[33] LIN Y B, XU X.Development and utilization of natural detergent of pesticide residues in vegetables[J].Advanced Materials Research, 2011, 183-185:1 446-1 450.
[34] 胡朝晖, 吴彤娇, 万阳芳, 等. 微酸性电解水对韭菜中乐果和毒死蜱去除效果的研究[J]. 食品工业科技, 2016, 37(1):49-52.
HU Z H, WU T J, WAN Y F, et al. Study on the removal of dimethoate and chlorpyrifos in leek by slightly acidic electrolyzed water(SAEW)[J]. Science and Technology of Food Industry, 2016, 37(1): 49-52.
[35] SUNG J M, KWON K H, KIM J H, et al.Effect of washing treatments on pesticide residues and antioxidant compounds in Yuja (Citrus junos Sieb ex Tanaka)[J].Food science and biotechnology, 2011, 20(3):767-773.
[36] 罗琴, 祖云鸿, 石开琼, 等. 微酸性电解水去除蔬菜农药残留效果的研究[J]. 食品安全质量检测学报, 2014, 5(11):3 657-3 663.
LUO Q, ZU Y H, SHI K Q, et al. Study on the reduction effect of pesticide residues of vegetables with slightly acidic electrolyzed water[J]. Journal of Food Safety & Quality, 2014, 5(11): 3 657-3 663.
[37] LIANG Y, WANG W, SHEN Y, et al.Effects of home preparation on organophosphorus pesticide residues in raw cucumber[J].Food Chemistry, 2012, 133(3):636-640.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.