Reduction of Pesticide Residues on Fresh Vegetables with Chemical Germicidal Water Treatment

Abstract:

In this study, we researched the degradation of the 2 pesticides (phorate and chlorpyrifos) by Chemical Germicidal Water (CGW). Degradation effect of CGW on the 2 pesticides in spinach was related with reaction time and available chlorine concentrations (ACC). Our research showed that fresh CGW with different ACC had different abilities to reduce the 2 pesticides (phorate and chlorpyrifos). The degradation effect would be strengthened following with the increase of reaction time and ACC. Compared with tap water treatment, the concentration of phorate has significant decrease (P<0.05), which reach above to 92.5% ,8.8%,4.0% and 2.2% after treated with 5 mg/L,10 mg/L,20 mg/L and 50 mg/L ACC, respectively. What’s more, pesticide residues on fresh spinach after 20 minutes of immersion in 5 mg/L,10 mg/L,20 mg/L and 50 mg/L ACC of CGW reduced chlorpyrifos by 86.5% ,21.7% ,9.8% and 7.4%. Further, the best soaking time for CGW was 20 minutes for reduce the degradation of the phorate and chlorpyrifos . These results indicate that CGW is an ideal candidate for reducing the pesticide residues in the field of food processing industry.

• Periodical: Applied Mechanics and Materials (Volumes 651-653)
• Pages: 289-292
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.651-653.289
• Online since: September 2014
• Authors: Ying Wang, Chokto Harnoode*
• Keywords: Chemical Germicidal Water, Pesticide Residues, Soaking, Vegetables

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