Effects of chlorine, hydrogen peroxide, and ozone on the reduction of mancozeb residues on tomatoes

Cengiz, Mehmet Fatih; Certel, Muharrem

doi:10.3906/tar-1307-14

Cited by 28 publications

(15 citation statements)

References 21 publications

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“…The reductions of 40% to 80% of imazalil and diphenylamine from surfaces of oranges, lemons, and apples were observed when chlorinated water was used as dipping solution (Al‐Taher et al., ). The use of chlorine water effectively removed 52% to 71% of mancozeb residues from tomatoes dipped for 20 min in 10 to 100 ppm chlorine solutions (Cengiz & Certel, ). The 5 min chlorinated tap water (0.1 mg Cl 2 /L) washing reduced systemic and nonsystemic pesticides; and removal of more than 40% pesticide level of alpha‐cypermethrin, azoxystrobin, boscalid, chlorpyrifos, fludioxonil, iprodione from strawberry, broccoli, black currant, strawberry, and tomatoes was reported (Lozowicka & Jankowska, ).…”

Section: Methods Of Decontamination Of Fresh Fruits and Vegetablesmentioning

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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Section: Methods Of Decontamination Of Fresh Fruits and Vegetablesmentioning

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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“…H 2 O 2 possesses a bactericidal, sporicidal and inhibitory ability, owing to its property as an oxidant and being able to generate other cytotoxic oxidizing species, such as hydroxyl radicals [20]. Treatment with H 2 O 2 can extend the shelf life and reduce natural and pathogenic microbial populations in melons, oranges, apples, prunes, tomatoes, whole grapes and fresh-cut produce [26]. However, H 2 O 2 treatment requires a long duration of application and can cause injury on some produce.…”

Section: Chemical Treatments (A) Antimicrobial and Anti-browning Agentsmentioning

confidence: 99%

Postharvest treatments of fresh produce

Mahajan

Caleb

Singh

et al. 2014

Phil. Trans. R. Soc. A.

260

166

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Postharvest technologies have allowed horticultural industries to meet the global demands of local and large-scale production and intercontinental distribution of fresh produce that have high nutritional and sensory quality. Harvested products are metabolically active, undergoing ripening and senescence processes that must be controlled to prolong postharvest quality. Inadequate management of these processes can result in major losses in nutritional and quality attributes, outbreaks of foodborne pathogens and financial loss for all players along the supply chain, from growers to consumers. Optimal postharvest treatments for fresh produce seek to slow down physiological processes of senescence and maturation, reduce/inhibit development of physiological disorders and minimize the risk of microbial growth and contamination. In addition to basic postharvest technologies of temperature management, an array of others have been developed including various physical (heat, irradiation and edible coatings), chemical (antimicrobials, antioxidants and anti-browning) and gaseous treatments. This article examines the current status on postharvest treatments of fresh produce and emerging technologies, such as plasma and ozone, that can be used to maintain quality, reduce losses and waste of fresh produce. It also highlights further research needed to increase our understanding of the dynamic response of fresh produce to various postharvest treatments.

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“…This suggest that the HCHO emitted from jimandaisen was produced not only from HMT but also from the active component of the pesticide (mancozeb). by Decomposition of Mancozeb by O 3 has been investigated but these previous reports did not detail the identity of the products of this decomposition [32][33][34][35][36][37]. HCHO could be a product of O 3 decomposition of mancozeb.…”

Section: Chamber Experimentsmentioning

confidence: 94%

Formaldehyde vapor produced from hexamethylenetetramine and pesticide: Simultaneous monitoring of formaldehyde and ozone in chamber experiments by flow-based hybrid micro-gas analyzer

Yanaga

Hozumi

Ohira

et al. 2016

Talanta

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Effects of chlorine, hydrogen peroxide, and ozone on the reduction of mancozeb residues on tomatoes

Cited by 28 publications

References 21 publications

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

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

Postharvest treatments of fresh produce

Formaldehyde vapor produced from hexamethylenetetramine and pesticide: Simultaneous monitoring of formaldehyde and ozone in chamber experiments by flow-based hybrid micro-gas analyzer

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