文章基本信息

标题：Effects of Ozonated Water Washing on Pesticide Removal, Ascorbic Acid and Colour of Tomatoes
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作者：Y. Sedat Velioğlu ; Ergün Cönger ; Pelin Aksu 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2016
卷号：41
期号：5
页码：337-344
DOI：10.15237/gida.GD16026
出版社：Association of Food Technology, Turkey
摘要：Tomatoes were treated with two different pesticides (azoxystrobin and chlorpyrifos) in a lab scale study followed by washing in water and ozone bubbled water. The effects of these treatments on pesticide removal, color (a/b values) and ascorbic acid losses were evaluated. Chlorpyrifos was degraded more easily compared to azoxystrobin regardless of treatments. Water and nitrogen or ozone bubbled water treatments resulted in 4.4, 13 and 39% reduction in azoxystrobin content after 5 min treatment time while same treatments resulted in 74, 77 and 86% chlorpyrifos reduction in 30 s of treatment time, respectively. The given treatments had no significant effect on ascorbic acid losses and color changes. The ascorbic acid losses and color changes were 7 to 13 and 2 to 5%, respectively. Ascorbic acid losses were assumed to be due to the higher water solubility of it other than the applied treatments.
关键词：Tomatoes; ozone; pesticide; washing; removal; ascorbic acid; colour