Removal of residual pesticides in vegetables using ozone microbubbles

H Ikeura,F Kobayashi,M Tamaki

doi:10.1016/j.jhazmat.2010.11.094

H Ikeura, F Kobayashi + Show 1 more

Open Access

https://doi.org/10.1016/j.jhazmat.2010.11.094

Copy DOI

Abstract

The removal of fenitrothion (FT) pesticide residues from vegetables by immersion in ozone-microbubbled solution was demonstrated. FT-treated lettuce, cherry tomatoes, and strawberries were immersed in ozone-microbubbled, ozone-millibubbled, and dechlorinated water. After that the percentage of residual FT in the vegetables was determined. Residual FT was efficiently removed from lettuce by immersing it in ozone-microbubbled solution containing more than 1.0ppm dissolved ozone, or continuously generated ozone-microbubbled solution containing 2.0ppm dissolved ozone. Similarly, for cherry tomatoes and strawberries, the continuously generated ozone-microbubbled solution containing 2.0ppm dissolved ozone was highly effective. These results showed that ozone microbubbles effectively removed residual pesticides not only from leafy vegetables but also from fruity vegetables.

Highlights

The present agriculture has enabled mass and stable production by using of agricultural pesticides
Fenitrothion, in vegetables by using O3 MB (OMB) generated by different methods (Experiment 1)
Diameter amounted to several hundred per ml, which is less than that of the decompression type (Takahashi et al, 2003). These findings show that the decompression type had a strong pesticide-removing effect, which could be attributed to the larger number of small OMB that could more infiltrate into the vegetables than the gas-water circulation type

Summary

Introduction

The present agriculture has enabled mass and stable production by using of agricultural pesticides. Agricultural pesticides can have an adverse effect on the environment in addition to being harmful to humans, animals and fishes. The safety of crops including contamination with agricultural pesticides is a major concern to both the producer and consumer, and the development of a method to remove the pesticides before marketing has been eagerly awaited. O3 is changed to oxygen by autolysis and does not harm the flavor of vegetables and fruits (Li and Tsuge, 2006). O3 is considered to be most suitable for removing residual pesticides from vegetables and fruits and controlling microbes of food safety concern (Selma et al, 2008; Gabler et al, 2010).The threshold concentration of O3 for continuous human exposure is 0.075 μL/L (US Environmental Protection Agency, 2008). There are many studies on the removal of pesticides using O3 for water purifications in waste water, there are

Methods

Results

Conclusion