Degradation of pesticide residues by gaseous chlorine dioxide on table grapes

Jia, Wei; Chen, Yan; Tiemur, Atawula; Wang, Jide; Wu, Bin

doi:10.1016/j.postharvbio.2017.12.001

Cited by 45 publications

(17 citation statements)

References 28 publications

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“…A similar result was obtained for blueberries treated with a combination of ClO 2 and UV-C (Xu et al 2016). The increase in concentration of total soluble solids (TSS) in grapes treated with ClO 2 gas was retained for 7 days and the highest content was observed after 21 days (Wei et al 2018). Treatment with ClO 2 solution maintains reducing sugar concentrations in the treated products.…”

Section: Fruitssupporting

confidence: 73%

“…ClO 2 degrades pesticides (tebuconazole) by damaging the C-C bond linked to the tertiary OH group and producing the tertiary butyl cation and p-chlorobenzyl, thereby distorting the structure of the compound completely. The removal of E and Z isomers of dimethomorph was reported by Wei et al (2018). Similarly, Tian et al (2014) noted that phenylurea herbicides (chlortoluron, isoproturon, and diuron) were degraded by ClO 2 -mediated oxidation followed by electron transfer, chemical bond cleavage, and atomic substitution.…”

Section: Toxins Degradation Mechanismsmentioning

confidence: 85%

“…Many authors have shown that ClO 2 can remove or significantly degrade pesticides, including insecticides and herbicides on fresh agricultural products and in water (Table 1), including diclofenac, deltamethrin (Wang et al 2014), chlortoluron, isoproturon, diuron (Tian et al 2014), and dimethomorph. ClO 2 degraded these compounds mainly through the oxidation reaction rather than the chlorine substitution reaction without producing any chlorinated by-products (Tian et al 2014;Wei et al 2018).…”

Section: Toxic Substances Degradationmentioning

confidence: 99%

See 2 more Smart Citations

Chlorine Dioxide Generation Method and Its Action Mechanism for Removing Harmful Substances and Maintaining Quality Attributes of Agricultural Products

Yan

Chen²,

2019

Food Bioprocess Technol

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Agricultural products are perishable and easily contaminated by spoilage microorganisms or foodborne pathogens, causing decay of food and illness in consumers. Chlorine dioxide (ClO 2) has many advantages as a fungicide in comparison to chlorine, NaClO, and ozone, and it can be used for sterilization and preservation due to its strong oxidizing properties. ClO 2 gas is more widely used in food safety and food preservation than its aqueous solutions. However, the ClO 2 gas produced on a large scale from a chemical reactor cannot be applied to food in small packages. Several recent reports have discussed the use of ClO 2 self-releasing packaging. This article highlights the systematic evaluation of the performance of ClO 2 alone and in combination with other treatments, such as 1-MCP, chitosan, and UV irradiation, in maintaining food safety and freshness of agricultural products. This article also focuses on the biological functions and mechanisms of ClO 2-mediated preservation of plant or animal food, including damage to the cell wall and the membrane of pathogens, inhibition of ethylene biosynthesis, restoration of redox balance, and change of the compound structure of toxins, such as pesticides, insecticides, and mycotoxins.

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Section: Fruitssupporting

confidence: 73%

Section: Toxins Degradation Mechanismsmentioning

confidence: 85%

Section: Toxic Substances Degradationmentioning

confidence: 99%

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Chlorine Dioxide Generation Method and Its Action Mechanism for Removing Harmful Substances and Maintaining Quality Attributes of Agricultural Products

Yan

Chen²,

2019

Food Bioprocess Technol

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“…It has been reported to have higher biocidal activity than other chlorine-based compounds (Du, Han, & Linton, 2003). Recently, chlorine dioxide gas was reported to success-fully remove 35% to 60% pesticide residues such as azoxystrobin, tebuconazole, dimethomorph (Z), and dimethomorph (E) from table grapes, and the residues of ClO 2 after 27 days of storage were found to be below the MRL (Wei, Chen, Tiemur, Wang, & Wu, 2018). The presence of unstable phosphoric acid ester linkage in organophosphorus pesticides make it more susceptible to oxidation, and it is easy to breakdown using ClO 2 (Ong, Cash, Zabik, Siddiq, & Jones, 1996).…”

Section: Chemical Treatmentsmentioning

confidence: 99%

Decontamination of Microorganisms and Pesticides from Fresh Fruits and Vegetables: A Comprehensive Review from Common Household Processes to Modern Techniques

Bhilwadikar

Pounraj

Manivannan

et al. 2019

Comp Rev Food Sci Food Safe

112

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Fresh fruits and vegetables are a rich source of micronutrients. However, many foodborne illnesses have been linked to the consumption of fresh fruits and vegetables as they are reported to harbor contaminants such as microorganisms and pesticides. Recently reported foodborne outbreaks have been linked to a diverse group of fruits and vegetables due to the presence of various pathogens including Salmonella, Escherichia coli, and Listeria monocytogenes. Also, the increased use of pesticides has resulted in the deposition of chemical residues on the surface of fruits and vegetables, which has led to the adverse health conditions such as cancer, birth defects, and neurodevelopmental disorders. Fresh commodities are subjected to various treatments to prevent or minimize these outbreaks, and the main targets of such treatments have been the elimination of pathogens and degradation of toxic chemical residues. Here, we have discussed various decontamination methods including simple household washing, chemical treatments, and modern technologies with their mode of action for microbial and pesticide removal. The simple household processes are not very effective in the removal of pathogenic organisms and pesticides. The use of modern techniques like cold plasma, ozone, high hydrostatic pressure, and so on, showed better efficacy in the removal of microorganisms and pesticides. However, their industrial use is limited considering high installation and maintenance cost. In this review, we suggest combined methods based on their mode of decontamination and suitability for a selected fruit or vegetable for effective decontamination of microbes and pesticide together to reduce the treatment cost and enhance food safety.

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“…where S is the release area (cm 2 ), t is the release time (days), G is the quality of released ClO2 gas at a certain time (μg). The determination of G used the Malonic acid-iodometry method (Wei et al 2018). The release rate P is the ratio of the released ClO2 gas quality (G) at unit time and the initial quality (G0) of the effective ClO2 was calculated using Eq.…”

Section: Definition Of Release Characteristic Parametersmentioning

confidence: 99%

Kinetic model of a carboxymethylcellulose-agar hydrogel for long-acting and slow-release of chlorine dioxide with a modification of Fick’s diffusion law

Huang

Zhao

et al. 2019

BioRes

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A long-acting and slow-release material for chlorine dioxide, based on bagasse pulp (BP) was prepared with a superabsorbent resin as the slow-release substrate and agar as the cross-linking agent. The stable ClO2 solution and the acidic activator were locked into the network structure of the superabsorbent resin, which was prepared with a carboxymethyl cellulose made from bagasse pulp. Because of the network structure of the resin, the diffusion resistance was greatly increased, and the effective release time was up to 2 months. The mechanism for the release process of the ClO2 was explored, and a kinetic model was established based on modified Fick’s diffusion law. The results showed that the release process was a diffusion-controlled process. When compared with a zero-order kinetic model and a Higuchi model, the new established model had better fitting results, and it more fully reflected the release patterns and characteristics of the ClO2.

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Degradation of pesticide residues by gaseous chlorine dioxide on table grapes

Cited by 45 publications

References 28 publications

Chlorine Dioxide Generation Method and Its Action Mechanism for Removing Harmful Substances and Maintaining Quality Attributes of Agricultural Products

Chlorine Dioxide Generation Method and Its Action Mechanism for Removing Harmful Substances and Maintaining Quality Attributes of Agricultural Products

Decontamination of Microorganisms and Pesticides from Fresh Fruits and Vegetables: A Comprehensive Review from Common Household Processes to Modern Techniques

Kinetic model of a carboxymethylcellulose-agar hydrogel for long-acting and slow-release of chlorine dioxide with a modification of Fick’s diffusion law

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