Volume 76, Issue 4 p. C520-C524

Reduction of Pesticide Residues on Fresh Vegetables with Electrolyzed Water Treatment

Jianxiong Hao

Jianxiong Hao

Authors Hao, Wuyundalai, Liu, Chen, Zhou, and Li are with College of Food Science and Nutritional Engineering, China Agricultural Univ., P. O. Box 40, No.17 Qinghuadonglu, Haidian, Beijing 100083, P. R. China. Author Hao is with College of Bio Science and Engineering, Hebei Univ. of Science and Technology, No.70 Yuhuadonglu, Shijiazhuang, Hebei 050018, P. R. China. Author Su is with Seafood Research and Education Center, Oregon State Univ., 2001 Marine Drive, Room 253, Astoria, OR 97103, U.S.A. Direct inquiries to author Li (E-mail: [email protected]).

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Wuyundalai

Wuyundalai

Authors Hao, Wuyundalai, Liu, Chen, Zhou, and Li are with College of Food Science and Nutritional Engineering, China Agricultural Univ., P. O. Box 40, No.17 Qinghuadonglu, Haidian, Beijing 100083, P. R. China. Author Hao is with College of Bio Science and Engineering, Hebei Univ. of Science and Technology, No.70 Yuhuadonglu, Shijiazhuang, Hebei 050018, P. R. China. Author Su is with Seafood Research and Education Center, Oregon State Univ., 2001 Marine Drive, Room 253, Astoria, OR 97103, U.S.A. Direct inquiries to author Li (E-mail: [email protected]).

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Haijie Liu

Haijie Liu

Authors Hao, Wuyundalai, Liu, Chen, Zhou, and Li are with College of Food Science and Nutritional Engineering, China Agricultural Univ., P. O. Box 40, No.17 Qinghuadonglu, Haidian, Beijing 100083, P. R. China. Author Hao is with College of Bio Science and Engineering, Hebei Univ. of Science and Technology, No.70 Yuhuadonglu, Shijiazhuang, Hebei 050018, P. R. China. Author Su is with Seafood Research and Education Center, Oregon State Univ., 2001 Marine Drive, Room 253, Astoria, OR 97103, U.S.A. Direct inquiries to author Li (E-mail: [email protected]).

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Tianpeng Chen

Tianpeng Chen

Authors Hao, Wuyundalai, Liu, Chen, Zhou, and Li are with College of Food Science and Nutritional Engineering, China Agricultural Univ., P. O. Box 40, No.17 Qinghuadonglu, Haidian, Beijing 100083, P. R. China. Author Hao is with College of Bio Science and Engineering, Hebei Univ. of Science and Technology, No.70 Yuhuadonglu, Shijiazhuang, Hebei 050018, P. R. China. Author Su is with Seafood Research and Education Center, Oregon State Univ., 2001 Marine Drive, Room 253, Astoria, OR 97103, U.S.A. Direct inquiries to author Li (E-mail: [email protected]).

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Yanxin Zhou

Yanxin Zhou

Authors Hao, Wuyundalai, Liu, Chen, Zhou, and Li are with College of Food Science and Nutritional Engineering, China Agricultural Univ., P. O. Box 40, No.17 Qinghuadonglu, Haidian, Beijing 100083, P. R. China. Author Hao is with College of Bio Science and Engineering, Hebei Univ. of Science and Technology, No.70 Yuhuadonglu, Shijiazhuang, Hebei 050018, P. R. China. Author Su is with Seafood Research and Education Center, Oregon State Univ., 2001 Marine Drive, Room 253, Astoria, OR 97103, U.S.A. Direct inquiries to author Li (E-mail: [email protected]).

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Yi-Cheng Su

Yi-Cheng Su

Authors Hao, Wuyundalai, Liu, Chen, Zhou, and Li are with College of Food Science and Nutritional Engineering, China Agricultural Univ., P. O. Box 40, No.17 Qinghuadonglu, Haidian, Beijing 100083, P. R. China. Author Hao is with College of Bio Science and Engineering, Hebei Univ. of Science and Technology, No.70 Yuhuadonglu, Shijiazhuang, Hebei 050018, P. R. China. Author Su is with Seafood Research and Education Center, Oregon State Univ., 2001 Marine Drive, Room 253, Astoria, OR 97103, U.S.A. Direct inquiries to author Li (E-mail: [email protected]).

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Lite Li

Lite Li

Authors Hao, Wuyundalai, Liu, Chen, Zhou, and Li are with College of Food Science and Nutritional Engineering, China Agricultural Univ., P. O. Box 40, No.17 Qinghuadonglu, Haidian, Beijing 100083, P. R. China. Author Hao is with College of Bio Science and Engineering, Hebei Univ. of Science and Technology, No.70 Yuhuadonglu, Shijiazhuang, Hebei 050018, P. R. China. Author Su is with Seafood Research and Education Center, Oregon State Univ., 2001 Marine Drive, Room 253, Astoria, OR 97103, U.S.A. Direct inquiries to author Li (E-mail: [email protected]).

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First published: 05 May 2011
Citations: 32

Authors Hao, Wuyundalai, and Liu contributed equally to this work.

Abstract

Abstract: Degradation of the 3 pesticides (acephate, omethoate, and dimethyl dichloroviny phosphate [DDVP]) by electrolyzed water was investigated. These pesticides were commonly used as broad-spectrum insecticides in pest control and high-residual levels had been detected in vegetables. Our research showed that the electrolyzed oxidizing (EO) water (pH 2.3, available chlorine concentration:70 ppm, oxidation-reduction potential [ORP]: 1170 mV) and the electrolyzed reducing (ER) water (pH 11.6, ORP: -860 mV) can reduce the pesticide residues effectively. Pesticide residues on fresh spinach after 30 min of immersion in electrolyzed water reduced acephate by 74% (EO) and 86% (ER), omethoate by 62% (EO) and 75% (ER), DDVP by 59% (EO) and 46% (ER), respectively. The efficacy of using EO water or ER water was found to be better than that of using tap water or detergent (both were reduced by more than 25%). Besides spinach, the cabbage and leek polluted by DDVP were also investigated and the degradation efficacies were similar to the spinach. Moreover, we found that the residual level of pesticide residue decreased with prolonged immersion time. Using EO or ER water to wash the vegetables did not affect the contents of Vitamin C, which inferred that the applications of EO or ER water to wash the vegetables would not result in loss of nutrition.

Practical Application: With increased consumption of fresh fruits and vegetables, presence of pesticide residues in fresh produce has become a health concern for consumers due to potential long-term adverse effects on human health. In an attempt to find a better method to reduce the pesticide residues, the efficacy of electrolyzed oxidizing water (EO water) and electrolyzed reducing water (ER water) treatments on eliminating 3 pesticides (acephate, omethoate, and DDVP) commonly used in growing vegetables was investigated. This study demonstrated that electrolyzed water could be used to reduce pesticide residues on fresh vegetable and have a positive impact on ensuring safety of fresh vegetables for consumption.