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dc.contributor.authorQi, Hang
dc.description.abstractPure solution of diazinon, cyprodinil, and phosmet were treated with electrolyzed oxidizing (EO) water and electrolyzed reduced (ER) water. Lower pH, higher available chlorine content (ACC), and longer treatment time of EO water resulted in higher reductions of the three pesticides. ER water was effective in degrading phosmet, slightly effective in reducing diazinon, and ineffective in degrading cyprodinil. Soaking grapes in 12 mg/L mixed pesticide solution for 10 min was found to be the appropriate method for pesticide inoculation. EO water at 500 mL combined with 100 rpm shaking was determined to be the most effective way to wash 200 g contaminated grapes. Then, fresh grapes, spinach, and snap peas contaminated with the three pesticides were washed with EO water at different ACC and treatment time. The results showed both ACC and treatment time were significant (P ≤ 0.05) factors for EO water in removing the three pesticide residues on produce samples. EO water was more effective than ER water, diluted bleach, Vegwash and DI water. Finally, the effect of EO water treatment on produce quality was evaluated. No significant (P > 0.05) color and texture degradation was found for EO water treated produce samples.
dc.rightsOn Campus Only Until 2017-12-01
dc.subjectElectrolyzed water
dc.subjectfresh produce
dc.titleEfficacy of electrolyzed water in degrading and removing pesticide residues on fresh produce
dc.description.departmentFood Science and Technology
dc.description.majorFood Science
dc.description.advisorYen-Con Hung
dc.description.committeeYen-Con Hung
dc.description.committeeQingguo Huang
dc.description.committeeKoushik Adhikari

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