Effect of Acid Electrolyzed Functional Water-Ultrasonic Cleaning on the Removal of 4 Pesticide Residues in Fresh-cut Potatoes

LIU Yuan; CHENG Ming; WANG Jian; ZHU Xuran; LIU Yang; WAN Yuping; WU Xiaosheng; LI Na; WANG Jiying

doi:10.13386/j.issn1002-0306.2021050073

Volume 43 Issue 5

Feb. 2022

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Science and Technology of Food Industry > 2022 > 43(5): 262-269. > DOI: 10.13386/j.issn1002-0306.2021050073

LIU Yuan, CHENG Ming, WANG Jian, et al. Effect of Acid Electrolyzed Functional Water-Ultrasonic Cleaning on the Removal of 4 Pesticide Residues in Fresh-cut Potatoes[J]. Science and Technology of Food Industry, 2022, 43(5): 262−269. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050073.

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Effect of Acid Electrolyzed Functional Water-Ultrasonic Cleaning on the Removal of 4 Pesticide Residues in Fresh-cut Potatoes

1.
Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Hebei North University, Zhangjiakou 075000, China
2.
Chengde Academy of Agricultural and Forestry Sciences, Chengde 067000, China
3.
Beijing Kwinbon Biotechnology Co., Ltd., Beijing 102206, China
4.
Hebei Kingmoral Biotech Co., Ltd., Shijiazhuang 050000, China

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Received Date: May 11, 2021
Available Online: December 30, 2021

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Abstract

Abstract

In order to study the removal effect of pesticide residues in fresh-cut potatoes by electrolyzed functional water combined with ultrasonic cleaning, the simulating pollution of procymidone, phorate, chlorothalonil and chlorpyrifos in fresh-cut potatoes with different cutting methods was carried out. After the detection of these samples by gas chromatography-mass spectrometry (GC-MS), the removal rates of four pesticide residues in fresh-cut potatoes treated with acid electrolyzed functional water (AcEW)-ultrasonic cleaning were obtained. The effects of washing solution, the ratio of sample to washing solution, ultrasonic power and washing time on pesticide removal rates were investigated. The results showed that the suitable washing solution for fresh-cut potato was AcEW; there was no significant difference (P>0.05) on pesticide removal rates under the conditions of different ratios of sample to washing solution. The optimal ultrasonic power of potato strip, chips, slices and diced potato were 200, 400, 400 and 400 W, respectively. Under these conditions, the mean removal rate of chlorpyrifos and phorate were 78.79%, 75.05%, 70.56% and 68.46%, respectively; and the mean removal rate of procymidone and chlorothalonil were 45.96%, 45.91%, 37.5% and 36.92%, respectively. And the optimal washing time of them were 10, 10, 20 and 20 minutes, respectively. Under these conditions, the mean removal rate of chlorpyrifos and phorate were 78.03%, 75.52%, 71.85% and 69.18%, respectively; and the mean removal rate of procymidone and chlorothalonil were 47.27%, 45.05%, 40.65% and 41.33%, respectively. The results obtained in this study provide theoretical and technical support for improving the pesticide residue control levels in cleaning process of fresh-cut potato.
- potato,
- fresh-cut vegetable,
- pesticide residue,
- electrolyzed functional water,
- ultrasonic,
- gas chromatography-mass spectrometry (GC-MS)

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References

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