The efficacy of washing strategies in the elimination of fungicide residues and the alterations on the quality of bell peppers.

Autor: Rodrigues AAZ; Department of Chemistry, Universidade Federal de Viçosa, Viçosa, MG, Brazil; Department of Agricultural Engineering, Universidade Federal de Viçosa, Viçosa, MG, Brazil., de Queiroz MELR; Department of Chemistry, Universidade Federal de Viçosa, Viçosa, MG, Brazil. Electronic address: meliana@ufv.br., Faroni LRD; Department of Agricultural Engineering, Universidade Federal de Viçosa, Viçosa, MG, Brazil., Prates LHF; Department of Agricultural Engineering, Universidade Federal de Viçosa, Viçosa, MG, Brazil; Department of Insect Biotechnology in Plant Protection, Justus-Liebig Universität Giessen, Germany., Neves AA; Department of Chemistry, Universidade Federal de Viçosa, Viçosa, MG, Brazil., de Oliveira AF; Department of Chemistry, Universidade Federal de Viçosa, Viçosa, MG, Brazil., de Freitas JF; Department of Chemistry, Universidade Federal de Viçosa, Viçosa, MG, Brazil., Heleno FF; Department of Agricultural Engineering, Universidade Federal de Viçosa, Viçosa, MG, Brazil; Serviço Autônomo de Água e Esgoto, Senador Firmino, Brazil., Zambolim L; Department of Phytopathology, Universidade Federal de Viçosa, Viçosa, MG, Brazil.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2021 Sep; Vol. 147, pp. 110579. Date of Electronic Publication: 2021 Jun 30.
DOI: 10.1016/j.foodres.2021.110579
Abstrakt: Food safety problems caused by pesticide residues in vegetables have become a top issue to raise public concern. In this study, bell peppers were grown in an experimental field and sprayed with two systemic (azoxystrobin and difenoconazole) and one contact (chlorothalonil) fungicides. Ozone (ozonated water and water continuously bubble with ozone) or conventional domestic (washing with distilled water, detergent, acetic acid, sodium bicarbonate, and sodium hypochlorite solutions) procedures were investigated to identify the most effective way to remove fungicide residues in bell peppers. The residues in the fruits and the washing solutions were determined by solid-liquid extraction with a low-temperature partition (SLE/LTP) and liquid-liquid extraction with a low-temperature partition (LLE/LTP), respectively, and analyzed by gas chromatography. Water continuously bubbled with ozone a concentration of 3 mg L -1 was the most efficient treatment with removal of fungicides residues ranging from 67% to 87%. However, similar treatment at a lower concentration (1 mg L -1 ) did not only efficiently removed fungicide residues (between 53% and 75%) but also preserving the quality of the fruit along a storage time of 13 days. Among the conventional solutions, sodium bicarbonate at 5% showed good efficiency removing between 60% and 81% of the fungicide residues from bell peppers, affecting the color quality of the fruit. Overall, the most affected physicochemical parameters in bell peppers after the treatments were weight loss, color, and vitamin C content.
(Copyright © 2021. Published by Elsevier Ltd.)
Databáze: MEDLINE
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