Effectiveness of Electrolyzed Oxidizing Water Treatment in Removing Pesticide Residues and Its Effect on Produce Quality

Food Chem. 2018 Jan 15;239:561-568. doi: 10.1016/j.foodchem.2017.06.144. Epub 2017 Jun 28.

Abstract

This study evaluated the effects of electrolyzed oxidizing (EO) water treatment on the removal of pesticide residues (diazinon, cyprodinil and phosmet) from spinach, snap beans and grapes, and the effect on produce quality. High available chlorine content (ACC) and long treatment time of EO water resulted in high pesticide removals. Up to 59.2, 66.5 and 37.1% of diazinon; 43.8, 50.0 and 31.5% of cyprodinil; 85.7, 73.0 and 49.4% of phosmet; were removed from spinach, snap beans and grapes, respectively, after 15min EO water treatment at 120mg/l ACC. EO water was also more effective than electrolyzed reduced water, bleach, VegWash and DI water on pesticide removal. In addition, no significant colour or texture deterioration were found on produce samples treated with EO water. It was concluded, EO water can be very effective in pesticide residue removal from fresh produce without affecting the produce quality.

Keywords: Chlorine; Cyprodinil (PubChemCID: 86367); Diazinon (PubChemCID: 3017); Electrolyzed water; Fresh produce; Pesticide residue; Phosmet (PubChemCID: 12901); Produce quality.

MeSH terms

  • Chlorine
  • Colony Count, Microbial
  • Electrolysis
  • Hydrogen-Ion Concentration
  • Oxidation-Reduction
  • Pesticide Residues / analysis*
  • Water
  • Water Purification

Substances

  • Pesticide Residues
  • Water
  • Chlorine