Effect of Ozone Treatment on the Reduction of Chlorpyrifos Residues in Fresh Lychee Fruits

Whangchai, Kanda; Uthaibutra, Jamnong; Phiyanalinmat, Satit; Pengphol, Sarunya; Nomura, Noboru

doi:10.1080/01919512.2011.554313

Cited by 26 publications

(5 citation statements)

References 12 publications

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“…Removal of chlorpyrifos in lychee fruits with aqueous ozone water concentrations of 2.2, 2.4, 3.2 and 3.4 mg L-1 for 10, 20, 30 and 60 min resulted in 0, 25.8, 29.7 and 67.4% reductions, respectively. Similarly, fumigation of O 3 at 80, 160, 200 and 240 mg L-1 for 10, 20, 30 and 60 min resulted in 10, 18, 30, 45% reductions, respectively [33]. Treating the citrus fruits with ozonated water (10 mg L-1) for 5 min reduced the chlorpyrifos by 94.2% [34].…”

Section: Effect Of Processing On the Level Of Pesticide Residues In V...mentioning

confidence: 95%

Perspective Chapter: Current Situation of Insecticide Residues in Food Commodities and Possible Strategies for Management of Residues

Kanda Kishore Reddy,

Maneesha,

Babu Naik

et al. 2023

Insecticides - Advances in Insect Control and Sustainable Pest Management

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Pesticides have evolved into a crucial instrument in agriculture’s evolution as a plant protection agent for increasing food output. Moreover, pesticides contribute significantly by preventing a number of terrible diseases. However, both occupational and environmental pesticide exposure can lead to a number of health issues in people. It has been noted that pesticide exposures are becoming more and more associated with immune system suppression, hormone disruption, lowered intellect, abnormalities in reproduction, and cancer. Because of the great demand for farm produce and their lack of awareness of the hazardous consequences of pesticide residues in food, some farmers do not wait long enough for the residues to wash off after spraying before harvesting. As a result, residues in food products have appeared as a result of increased pesticide use in agriculture. Some of the primary tactics for reducing human exposure to pesticides are pesticide safety, regulation of pesticide usage, appropriate application technology, and integrated pest management.

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Section: Effect Of Processing On the Level Of Pesticide Residues In V...mentioning

confidence: 95%

Perspective Chapter: Current Situation of Insecticide Residues in Food Commodities and Possible Strategies for Management of Residues

Kanda Kishore Reddy,

Maneesha,

Babu Naik

et al. 2023

Insecticides - Advances in Insect Control and Sustainable Pest Management

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“…Whangchai et al (Whangchai et al, 2011) suggested that gaseous ozone was more effective than aqueous ozone in degrading chlorpyrifos. Kusvuran et al (Kusvuran et al, 2012) treated the orange matrix with ozone for 5 minutes and were able to remove all chlorothalonil (a fungicide) residues.…”

Section: Other Applicationsmentioning

confidence: 99%

Application of Ozone Treatment in Agriculture and Food Industry. A Review

Wang

QIAO

WANG

2022

INMATEH

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Ozone is a strong oxidant and strong disinfectant that has a strong anti-pathogenic effect on bacteria, fungi, parasites, and viruses. Because of its high reactivity, strong permeability, low residue, and other advantages, the application of ozone is gaining more and more attention, and ozone has been widely used in water treatment, equipment disinfection, public scene disinfection, and other fields. The purpose of this review is to discuss the use of ozone technology for animal and plant protection that can be applied to agriculture, and to emphasize the need for further studies to determine the optimal concentration and application of ozone for different crops so that, in the future, ozone technology can be applied in agriculture to gain a significant competitive advantage and improve product safety.

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“…Some studies have noted the potential of ozone as a pesticide residue degradation agent in apples (Hwang et al., 2001, 2002; Ong et al., 1996), table grapes (Gabler et al., 2010; Heleno et al., 2015; Karaca et al., 2012), strawberries (Al-Dabbas et al., 2014; Heleno et al., 2014; Ikeura et al., 2011; Lozowicka et al., 2016), lettuces (Ikeura et al., 2011, 2013), tomatoes (Al-Dabbas et al., 2014; Ikeura et al., 2011, 2013), and lychee fruits (Whangchai et al., 2011), but the literature on ozone treatment of potatoes is limited.…”

Section: Introductionmentioning

confidence: 99%

Aqueous ozone solutions for pesticide removal from potatoes

Heleno

Queiroz

Faroni

et al. 2016

Food sci. technol. int.

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The presence of pesticide residues in potatoes is of concern because of the potential impact to human health due to the high consumption of this vegetable. In this study, aqueous solutions with and without ozone saturation as postharvest wash treatment at pH 4.0, 7.0, and 9.0 were tested to remove chlorothalonil from potatoes. The method used for pesticide analysis has been validated, presenting recovery values of 94-103%, with variations in the repeatability coefficients of ≤10.6%, and a quantification limit of 0.05 mg kg Regardless of pH, treatment with aqueous ozone solutions removed 70-76% of the pesticide present in the potato. In the no-ozone treatments, the percentage average removal of chlorothalonil residues in potatoes was only 36%. Over 24 days of storage, the quality of potatoes washed with aqueous ozone solutions was not significantly different from those washed with pure water.

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Effect of Ozone Treatment on the Reduction of Chlorpyrifos Residues in Fresh Lychee Fruits

Cited by 26 publications

References 12 publications

Perspective Chapter: Current Situation of Insecticide Residues in Food Commodities and Possible Strategies for Management of Residues

Perspective Chapter: Current Situation of Insecticide Residues in Food Commodities and Possible Strategies for Management of Residues

Application of Ozone Treatment in Agriculture and Food Industry. A Review

Aqueous ozone solutions for pesticide removal from potatoes

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