Vinegar Solution Research Articles

Effects of a Mixture of Wood Charcoal Powder and Wood Vinegar Solution on Escherichia coli, Ammonia Nitrogen, Vitamin C and Productive Performance of Laying Hens

Effects of a Mixture of Wood Charcoal Powder and Wood Vinegar Solution on Escherichia coli, Ammonia Nitrogen, Vitamin C and Productive Performance of Laying Hens

Laser-Induced Carbon-Based Smart Flexible Sensor Array for Multiflavors Detection.

We report a flexible sensor array electronic tongue system that is fabricated on a polymer substrate by the laser direct writing process for multiflavor detection. Electronic tongue is a sensing system that is applied to detect different elements with the same sensor array. By analyzing responses from different measurement units, it enables a cross-sensitivity, namely, the ability of the system to responding to a range of different analytes in solution without specific functionalization of sensors. In this article, a six-unit sensing array system was fabricated by a laser direct writing process. Sensing units were introduced on a flexible polyamide surface. A high surface-volume ratio porous carbon structure was created by a laser-induced carbonization process, which provides stable conductive carbon electrodes with high sensitivity. Different surface treatments, such as gold plating, reduced-graphene oxide coating, and polyaniline coating, were accomplished for different measurement units. By applying principal component analysis, this sensing system shows a promising result for the detection of multiple flavors. The detection limit for each element is about 0.1 mM for NaCl and sugar solutions. Also, it is able to detect 10-4 times diluted commercial table vinegar solution, which originally contains 5% acetic acid. The detection limit is theoretically lower than the human threshold of 10 mM for NaCl and sugar. Besides, the sensing system shows a high sensitivity and selectivity for mixed elements. By mapping the data points, the sensor system could detect flavor combinations and provide a reliable prediction of analyte concentration ratios.

Sanitizing action of triple-strength vinegar against Escherichia coli on lettuce

ABSTRACT Vegetable sanitization protocols recommend the use of chlorine, which has adverse effects on the environment and carcinogenic effects on humans. Acetic acid is an interesting alternative to chlorine because it possesses no risk to human health and is widely available in the form of vinegar. This study aimed to evaluate the sanitizing action of vinegar, 130 g L-1 total titratable acidity expressed as acetic acid, on lettuce. Vinegar was chosen because it is a low-cost product widely available in the Brazilian market. The minimum inhibitory concentration and minimum bactericidal concentration of vinegar against Escherichia coli were 2.5 and 15 g L-1 total acidity, respectively. Lettuce leaves artificially contaminated with E. coli or naturally contaminated with total coliforms were washed with water and immersed in vinegar solution (15 g L-1 total acidity) for 15 min. This period was sufficient to reduce E. coli counts in artificially contaminated samples and total coliforms in naturally contaminated samples. There were no visual changes in lettuce leaves, which indicates that vinegar at 15 g L-1 total acidity can be used to sanitize vegetables without affecting their appearance.

Comparative Effect of Vinegar, Baking Soda and Sugar Solution on Stem End Rot of Mango

Comparative Effect of Vinegar, Baking Soda and Sugar Solution on Stem End Rot of Mango

Efektifitas Penggunaan Manitoba Trap dalam Surveilans penyakit Bersumber Lalat di Kabupaten Tanah Bumbu, Kalimantan Selatan

Flies-vector control programs are essential to prevent flies-borne diseases. These activities consist of surveillance to determine the multiplication and distribution patterns of flies, as well as efforts to control flies populations. Flies trap as a surveillance tool was vary according to the interests of the user. Manitoba trap and bottled trap have been widely used to control flies population. This study aimed to determine the effectiveness of both traps type and their modification form for the benefit of the survey, thus it can be a recommendation for flies surveillance program manager. This was a quasi-experimental study design conducted on January 2016 in twocattle farm in Kersik Putih and Segumbang Village, Tanah Bumbu District, South Kalimantan. There were 4 types of trap used in this study: 1) Manitoba trap with black cloth; 2) Manitoba trap with domestic waste or animal excreta as bait; 3) Bottled trap filled with sugar and vinegar solution; and 4) Bottled trap with domestic waste or food scraps. Each type of trap was doubled.Traps was put in pre-randomized spot around cattle cage and leftfor 4 days. The number of flies trapped ranged between 0-55, with Stomoxys calcitrans and Musca Linnaeus as the most species found trapped. Manitoba trap with domestic waste or animal excreta has the highest mean of density compared to the other three trap types. This study showed that Manitoba trap is fairly effective to be used as a surveillance tool in the open area offarm.

Survival of Salmonella on raw poultry exposed to 10% lemon juice and vinegar washes

The widespread practice of washing raw poultry has been the target of multiple consumer education campaigns in recent years. In addition to rinsing with plain water, a subset of consumers report using acidic solutions (diluted lemon/lime juice or vinegar) to wash raw poultry. While studies have demonstrated the ineffectiveness of acidic marinades to eliminate pathogens from raw meat, the effect of acidic washes on raw poultry has not previously been examined. The research reported here determined the fate of Salmonella enterica 19214 inoculated onto raw poultry and subsequently exposed to acidic washes. Chicken breasts were inoculated with approximately 5 × 108 CFU of Salmonella enterica 19214 (resistant to tetracycline, streptomycin and chloramphenicol). Inoculated breasts were then washed for 10 s, 30 s, 2 min or 5 min in control (tap water) or acidic (10% vinegar or 10% lemon juice) solutions to simulate consumer washing. Following washing, S. enterica 19214 levels were determined both in the wash water and on the chicken using media containing antibiotics. Washing with 10% vinegar (pH 3.1) resulted in the recovery of 7.23–7.46 log CFU/ml S. enterica from the chicken and 6.63 to 6.73 log CFU/ml S. enterica from the vinegar wash solution. Washing with 10% lemon juice (pH 2.6) resulted in the recovery of 7.26–7.42 log CFU/ml from the chicken and 6.28 to 7.06 log CFU/ml from the lemon juice wash. Results indicate that acidic washes result in live Salmonella both in the wash as well as remaining on the chicken. Washing raw poultry in a diluted lemon juice or vinegar solution is an inefficient method for removing pathogens and results in pathogens both in the wash water and on the chicken, increasing the risk for cross contamination and potential foodborne illness.

Is immersion in mint oil or apple vinegar solution a valid antifungal approach for acrylic soft liners?

ObjectivesIn-vitro assessment of the validity of immersion in mint oil or apple vinegar solutions as antifungal approach for acrylic soft liners. Materials and methodsSixty disc-shaped specimens: 9 mm in diameter and 2 mm in length, and sixty cylinders: 12.5 mm in diameter and 20 mm in length of Vertex-Dental Heat-cured acrylic soft liner were prepared for antifungal activity and resilience measurements respectively. Specimens were divided into three groups; twenty in each, for immersion in mint oil, apple vinegar and distilled water (control). The groups were divided into four subgroups, five in each, for the different immersion periods: one day, one week, three weeks and six weeks. For each group, the daily immersion protocol was 8 h of immersion in the testing solution followed by 16 h in artificial saliva. This was repeated for each immersion period. Antifungal activity was assessed using disc diffusion method by measuring the inhibition zone for each disc twice: after 24 and 48 h incubation. Modulus of resilience was determined using a universal testing machine, where a stress-strain curve was obtained for each specimen and the area under the elastic portion of the curve was calculated. ResultsA significantly higher antifungal activity was revealed following immersion in mint oil compared to apple vinegar solution. The immersion period was a significant variable for the antifungal activity measured after 24 h following immersion in either solution whereas it was an insignificant variable for the antifungal activity measured after 48 h following immersion in apple vinegar solution. A significant reduction in the antifungal activity was noted as the incubation period was increased from 24 to 48 h except after six weeks immersion in apple vinegar solution. Modulus of resilience of the acrylic soft liner was adversely affected by immersion in mint oil solution for more than one day and in apple vinegar solution for more than one week. ConclusionsMint oil and Apple vinegar represent possible natural antifungal immersion solutions for acrylic soft liner provided that the immersion protocol is implemented properly.

Anti-inflammatory Activities and Component Change of Processed and Fermented Gastrodiae Rhizoma

Abstract Gastrodiae Rhizoma (GR) is a traditional herbal medicine in Korea, China, and Japan, which has been used for the treatment of headaches, hypertension, oxidative stress, mental disorders, inflammation, and cardiovascular diseases. This study investigated the anti-infammatory activity and main component content of processed (PGR) and fermented Gastrodiae Rhizoma (FPGR). Processed method was soaked in vinegar solution until completely absorbed and steaming for 2 hours. Fermentation was carried out using Lactobacillus brevis and incubated at 37□ for 1~3 day. The anti-inflammatory activites were determine pro-inflammatory factors such as nuclear factor κB (NF-κB), nitric oxide (NO), prostaglandin E2 (PGE2), inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) in lipopolysaccharide (LPS)-induced RAW 264.7 cell line and major functional components (gastrodin, gastrodigenin, vanillylalcohol, p-hydroxybenzaldehyde) were also measured. The results showed that the FPGR reduced NO, PGE2, iNOS, COX-2, NF-κB production without cytotoxicity and improved major components. These results suggest that FPGR extracts may be a developed the functional food related to anti-inflammation due to the significant effects on inflammatory facters. Therefore, fermented and processed Gastrodiae Rhizoma can be useful methods which can help applied as functional resources in the industrial area.

Effect of Different Processing Conditions on Proximate and Bioactive Contents of Solanum aethiopicum (Shum) Powders, and Acceptability for Cottage Scale Production

The purpose of this study was to investigate the effects of different processing conditions for production of dried Solanum aethiopicum (S.) leaf powder by comparing solar drying and cabinet drying processing techniques. Four (4) pre-treatments were done on S. aethiopicum leaves to inhibit enzyme action and prolong storage life. Treatments included dipping in; 10% saline solution, 10% vinegar solution, water (as the control), and steam blanching; done for both whole and sliced S. aethiopicum leaves. Each of the resultant samples were dried in both solar and cabinet dryers for a period of 24 hours. The dried leaf samples were grounded into powder using a coffee grinder and subjected to different laboratory analyses including; catalase activity, moisture content, vitamin C retention capacity and phytate content analyses. The results obtained were analysed using MINITAB version 16.0 at 5% significance level. The results showed that there was a reduction in catalase activity after pre-treatment and drying from 5.0±0.0 cm3 for the fresh un-treated leaves to a range of 4.5±0.7 – 3.0±0.0 cm3 for whole solar dried; 4.5±0.7-4.0±0.0 cm3 for sliced solar dried; 4.0±0.0 - 3.0±0.0 cm3 for whole cabinet dried and 3.5±0.7-2.3±0.7 cm3 for sliced cabinet dried leaf powder. Solar dried S. aethiopicum leaf powder contained significantly high moisture content than hot air cabinet dried one (24.9±0.5 % for saline treated sliced leaves to 8.9±0.8 % for blanched sliced leaves, than hot air cabinet dried one with 9.3±0.0 % for sliced plain water treated leaves to 7.0±0.2 % for sliced vinegar treated leaves; respectively). Cabinet dried S. aethiopicum contained significantly more vitamin C content (1.1±0.2 mg for whole blanched leaves compared to 0.6±0.1 mg for sliced vinegar treated leaves) than the solar dried one (1.0±0.2 mg for sliced plain water treated leaves to 0.6±0.1 mg for sliced vinegar treated leaves). There was no significant difference in phytate content between the hot air cabinet dried and solar dried i.e. 0.7±0.1 - 0.2±0.1 mg for solar and 0.7±0.1 - 0.3±0.3 mg for cabinet dried. Solar dried S. aethiopicum powder contained significantly higher catalase than the hot air cabinet dried one (4.5±0.7 - 3.0±0.0 and 4.0±0.0 - 2.5±0.7 cm3; respectively). However, in terms of acceptability, there was high preference for saline treated leaf powder soups compared to other soups. It can be concluded that High activity of catalase, moisture retention and high loss of Vit.C occurs in the solar drier than in cabinet drier. Whole leaf saline pretreated leaf powder soup is rated high compared to other dried soups. Therefore, the best method for production of dried S. aethiopicum powder is by slicing, dipping it in plain water and drying using a cabinet dryer. Under circumstances where cabinet drying is not achievable, solar drying is recommended using whole leaf, pretreated with saline water to promote preservation and consumption of the vegetable.

The Effect of Various Preparation Methods on the Spoilage Rate of Roma Tomatoes (Solanum lycopersicum)

As levels of food waste continue to rise, it is essential to find improved techniques of prolonging the shelf life of produce. This study aimed to find a simple, yet effective, method of slowing down spoilage in tomatoes. Roma tomatoes were soaked in water, salt water, bleach solution, vinegar solution, or vegetable oil. One half of the tomatoes washed in each solution were dried, while the rest were not. The tomatoes were then stored in individual plastic containers for 14 days and scored each day on a semi-quantitative scale that measured spoilage. While we originally hypothesized that the bleach treatment with drying would perform the best, soaking the tomatoes in salt water and leaving them undried resulted in the least spoilage over time. The salt water undried group had an average spoilage score of 7 out of 20 by the end of the first iteration and 4.3 out of 20 by the end of the second. These scores were both the lowest in their respective rounds of the experiment, demonstrating significantly reduced spoilage compared to the control. Linear regression analysis revealed that the salt water undried tomatoes displayed the lowest correlation between time and spoilage, confirming that this preparation was the most effective. Additionally, bacterial counts from the second iteration revealed that higher bacterial levels did not correlate to more visible spoilage. In conclusion, application of a simple 1% salt water solution to tomatoes could significantly extend their shelf life and thus reduce waste.

Surface roughness of denture bases after immersion in fishcake vinegar solution

Fishcake is a common food in Palembang city and is usually eaten with fishcake vinegar sauce. Fishcake vinegar solution contains acetic acid and chloride and fluoride ions, all of which cause surface roughness on the denture base material. The objective of this study was to analyze the effect of fishcake vinegar solution on the surface roughness of heat-cured acrylic resin, thermoplastic nylon, and cobalt-chromium alloy denture bases. This laboratory-based experimental study was performed on heat-cured acrylic resins, thermoplastic nylon specimen plates formed in 15 × 10 × 1 mm shapes, and cobalt-chromium alloy specimens in cylinder forms with a 7.7 mm diameter and 17.5-mm height. Each group consisted of 10 pieces. Each specimen was immersed in a fishcake vinegar solution at 37 °C for 4 days. The surface roughness was measured using a profilometer before and after immersion. Statistical analyses showed significant (p < 0.05) changes in heat-cured acrylic resin, thermoplastic nylon, and the cobalt chromium alloy plates after immersion in a fishcake vinegar solution for 4 days. Fishcake vinegar solution affects the surface roughness of heat-cured acrylic resin, thermoplastic nylon, and cobalt-chromium alloy plates after a 4-day immersion period. The greatest surface roughness change occurred in the thermoplastic nylon plate, while the lowest change occurred in the cobalt-chromium alloy.

Leaching of arsenic and sixteen metallic elements from Amanita fulva mushrooms after food processing

The leaching of arsenic and fifteen metallic elements from freshly collected caps of Amanita fulva Fr. fruiting bodies as a result of food processing was investigated. The caps were respectively dried, deep frozen, blanched and pickled. No previous data were available on impact of pickling with vinegar on fate of heavy metals accumulated in flesh by mushrooms. Blanching highly (57–86%) decreased concentration of As, Cd, Co, Cu, Mn, Ni, Pb, Rb and Tl, and less (24–40%) of Ba, Cr, U and Zn, while it did not decrease the concentration of Ag and Sr. In comparison with the blanched caps, pickling of the caps of A. fulva in a solution of vinegar decreased by 60–87% the concentrations of Cd, Mn, Pb, Rb, Tl and Zn, and by 11–26% those of As, Cu and Ni. In parallel, pickling caused an increase in the level of Ag. Pickled caps of A. fulva, in comparison with fresh caps, showed very high (>80–99%) reductions of As, Cd, Mn, Pb, Rb, Tl and Zn, and also high (56–72%) reductions of Co, Cu and Ni, while Ba and Cr decreased at a smaller rate (7.5–14%). However, pickled caps were richer, at 90%, in Ag.

‘Naked-eye’ detection of biologically important anions in aqueous media by colorimetric receptor and its real life applications

A colorimetric receptor R 2-[(2-Hydroxy-naphthalen-1-ylmethylene)-hydrazonomethyl]-quinolin-8-ol has been designed and synthesized with good yield and characterized by the standard spectroscopic techniques such as FT-IR, UV–Visible, 1H NMR, 13C NMR and ESI-MS. The receptor R showed naked-eye detection and spectral change in the presence of F−, AcO− and H2PO4− over other anions. Interestingly, receptor R displaying high selective recognition towards F−, AcO− ion with a drastic color change from pale yellow to red in dry DMSO solvent and orange in mixed solvent DMSO/H2O (9:1, v/v). The behavior of receptor R towards F−, AcO− ion was investigated using UV–Vis and 1H NMR experiment. The detailed 1H NMR experiment result revealed that the receptor R is forming the hydrogen bonding between imine nitrogen and phenolic OH proton towards anions. The receptor R is able to detect sodium salts of flouride (NaF) and acetate (NaAcO) in aqueous medium and it exhibited dramatic color change from pale yellow to red. The receptor R demonstrated itself to be useful for real life application by detecting flouride and acetate ion in sea-water and commercially available product such as toothpaste, mouthwash and vinegar solution.

Preservation of gelatin-based phantom material using vinegar and its life-span study for application in microwave imaging

Gelatin-based material can be used in phantom modeling for microwave imaging applications, but unfortunately, this type of phantom has a short life span. Formaldehyde has been used previously to preserve gelatin-based material, but it might be hazardous. This paper presents a life-span study for gelatin-based material that has been preserved by vinegar in different amounts, observed through the conducted dielectric measurement from 1 GHz to 6 GHz. The Debye parameters are derived to define a Debye relaxation model of the acid contents in a solution of water and vinegar. The study is then focused on dielectric trends prior to and after the addition of different amounts of vinegar into a gelatin-based material. The life-span study concentrates on changes in the sample's dielectric properties over a storage period of six weeks. The obtained findings in this study are useful to validate the suitability of vinegar to be used as preservative in gelatin-based material for microwave imaging purposes.

Microbiological quality of lettuce (Lactuca sativa) irrigated with wastewater in Addis Ababa, Ethiopia and effect of green salads washing methods

BackgroundIn Addis Ababa, where irrigation water for vegetable production is commonly derived from the highly polluted Akaki river, information on microbial contamination of water and irrigated vegetable is scanty. An assessment was done to determine the microbiological quality of irrigation water and lettuce harvested from 10 urban farming sites of Addis Ababa. The efficacy of 5 lettuce washing methods were also assessed. A total of 210 lettuce and 90 irrigation water samples were analyzed for faecal coliform and helminth eggs population levels.ResultsThe mean faecal coliform levels of irrigation water ranged from 4.29-5.61 log10 MPN 100 ml−1, while on lettuce, the concentrations ranged from 3.46-5.03 log10 MPN 100 g−1. Helminth eggs and larvae were detected in 80% of irrigation water and 61% of lettuce samples. Numbers ranged from 0.9-3.1 eggs 1000 ml−1 and 0.8-3.7 eggs 100 g−1 wet weight for irrigation water and lettuce, respectively. The helminth eggs identified included those of Ascaris lumbricoides, Hookworm, Enterobius vermicularis, Trichuris trichiura, Taenia and Strongloyides larvae. Ascaris lumbricoides and Hookworm were most prevalent in both irrigation water and lettuce samples. Compared with the WHO recommendations and international standards, the faecal coliform and helminth eggs levels in irrigation water and lettuce samples exceeded the recommended levels. Irrespective of the tested washing methods, faecal coliform and helminth eggs levels were somehow reduced. Among the washing methods, potable tap water washing - rinsing (2 min) followed by dipping in 15 000 ppm vinegar solution for a minute supported the highest faecal coliorm reduction of 1.7 log10 units, whereas lowest reduction of 0.8 log10 units was achieved for the same procedure without vinegar.ConclusionCompared with international standards, both faecal coliform and helminth eggs levels exceeded recommended thresholds in water and lettuce, but still in a potential risk range which can be easily mitigated if farmers and households are aware of the potential risk. Aside preventing occupational exposure, potential risk reduction programs should target households which have so far no guidance on how best to wash vegetables. The result of the present study suggest that the vinegar based washing methods are able to reduce faecal coliform towards low level while the physical washing with running water may help to substantially decrease potential risk of helminth parasitic infections.

국내 자생 억새를 가해하는 이화명나방의 방제 처리 효과

Miscanthus are perennial rhizomatous grasses and considered as an ideal cellulosic bioenergy crop. Recently, it was reported that Miscanthus was damaged by the larvae of rice stem borer, Chilo suppressalis Walker, one of the most destructive pests of rice in Korea since the 1960s. This study was thus conducted to evaluate the insecticidal effects against rice stem borer in the Miscanthus cultivation fields for two years. The experiment consisted of four chemical agent plots, one environment-friendly agent plot, and untreated plot. Untreated plot showed significantly high damage of 50%, while Buprofezin·Tebufenozide and Carbosulfan·Methoxyfenozide treatment plots showed low damage rate of 2% with low larvae density of 1 and 2.3 larvae m−2, respectively. Damage rates of Tebufenozide, ChlorantraniliproleIndoxacarb, and environment-friendly agent(MatrineWood vinegar solution) were 15, 26, and 18%, respectively, which were lower than that of untreated plot but higher than those of Buprofezin·Tebufenozide and Carbosulfan·Methoxyfenozide. In conclusion, rice insecticides were effective against rice stem borer in Miscanthus field. In particular, the treatments with Buprofezin·Tebufenozide and Carbosulfan·Methoxyfenozide showed excellent control effects with control value of 93.3 and 95.2. However, further studies with different types of insecticides should be carried out for the selection of insecticides with more effective control of rice stem borer.

Identification of Microbial Contamination of Popular Fruits of Bangladesh and Assessment the Effects of Alternative Preservatives Instead of Formalin

The demand of fresh fruits is increasing as consumers are striving to eat healthy diets. Most of the fruits are generally eaten without further processing. During growth, harvest, transportation and handling, fruits become contaminated with pathogens from human or animal source. The study was aimed to isolate, identify the fruit surface microorganisms and to determine the microbial growth inhibitory effects of formalin, vinegar and salt. The fruits were washed with distilled water, vinegar, formalin and salt solution. These effluents were used as the sources of microbes. Results indicated the following bacterial growth pattern: Klebsiella pneumoniae (25%), Escherichia coli (21%), Serratia marcescens (12.5 %), Pseudomonas aeruginosa (17%), Bacillus cereus (16.5%) and Staphylococcus aureus (8%). Most of these isolated microorganisms are pathogenic to human. Due to increasing complications and health hazards for chemically synthesized preservative, consumers expect to get wholesome, fresh-like, and safe foods without addition of toxic preservatives (like formalin). A weak acid named acetic acid (vinegar) can be used to effectively reduce pathogenic and spoilage microorganisms present on fruit surfaces. From the study it might be concluded that the use of chemical decontaminants like vinegar (acetic acid) or salt might be an effective way to reduce the microbial load on fruit surfaces.

Efektifitas Penggunaan Manitoba Trap dalam Surveilans penyakit Bersumber Lalat di Kabupaten Tanah Bumbu, Kalimantan Selatan

Flies-vector control programs are essential to prevent flies-borne diseases. These activities consist of surveillance to determine the multiplication and distribution patterns of flies, as well as efforts to control flies populations. Flies trap as a surveillance tool was vary according to the interests of the user. Manitoba trap and bottled trap have been widely used to control flies population. This study aimed to determine the effectiveness of both traps type and their modification form for the benefit of the survey, thus it can be a recommendation for flies surveillance program manager. This was a quasi-experimental study design conducted on January 2016 in twocattle farm in Kersik Putih and Segumbang Village, Tanah Bumbu District, South Kalimantan. There were 4 types of trap used in this study: 1) Manitoba trap with black cloth; 2) Manitoba trap with domestic waste or animal excreta as bait; 3) Bottled trap filled with sugar and vinegar solution; and 4) Bottled trap with domestic waste or food scraps. Each type of trap was doubled.Traps was put in pre-randomized spot around cattle cage and leftfor 4 days. The number of flies trapped ranged between 0-55, with Stomoxys calcitrans and Musca Linnaeus as the most species found trapped. Manitoba trap with domestic waste or animal excreta has the highest mean of density compared to the other three trap types. This study showed that Manitoba trap is fairly effective to be used as a surveillance tool in the open area offarm.

Comparison of Removal Efficiencies of Different Household Cleaning Methods in Reducing Imidacloprid and Triabendazole Residues on Cherry Tomatoes

&lt;p&gt;People have paid much attention on the pesticide residues in agricultural products at present. However there are less concern on processed agricultural products or on final consumption of processed foods, even though most processed foods are being finally consumed. In this paper, pesticide residues such as imidacloprid and triabendazole on the cherry tomatoes were cleaned by conducting different household cleaning methods in the way of normal vegetable cleaning. Results showed that it can effectively remove the residual imidacloprid on cherry tomatoes by soaking first them in water and then rinsing them with running tap water, wherein the removal rates were 30.59%-65.24% and processing factor were 0.3476-0.6941. While to remove the residual triabendazole on cherry tomatoes, we first soaked them in 0.1% edible vinegar solution and then rinsed them with running tap water, which can also effectively remove the triabendazole residues on the cherry tomatoes, with removal rates reaching 29.31%-74.01% and processing factor reaching 0.2599-0.7069. Our research provides an inherent relationship between pesticide residues and cleaning approaches as well as important theoretical basis for risk assessments of agricultural food.&lt;/p&gt;

English

Nowadays, contents of pesticide residues in vegetables had become one of the hot topics closely related to human health. In order to investigate the effectiveness of several cleaning solutions in removing pesticide residues in vegetables, a polluted cauliflower was washed using five types of cleaning solutions which were soda-salt solution, vinegar solution, tamarind juice solution, filtered flour solution, and tap water. Chlorpyrifos was extracted from residues cleaning process and cauliflower itself. Gas chromatography-electron capture detector was used to identify content in residues cleaning process (RCP). Tamarind juice solution had the greatest removal effect, in relation to other of cleaning solutions, with 93.04% removal rate followed by filtered flour solution (17.03%) and vinegar solution (11.42%). However, soda-salt solution and tap water did not have any removal effect in removing chlorpyrifos in cauliflower. Tamarind juice solution was significantly higher than other types of cleaning solutions and tamarind juice solutions itself is a natural fruit juice and non-chemical substance with very easy preparation; therefore, the tamarind juice solution can be used as a general-purpose cleaning solution to remove chlorpyrifos residues in cauliflower. Key words: Pesticide residues, chlorpyrifos, cleaning solutions, removal effect.