Effect of Acid Electrolyzed Functional Water-Ultrasonic Cleaning on the Removal of 4 Pesticide Residues in Fresh-cut Potatoes
2022
Yuan LIU | Ming CHENG | Jian WANG | ZHU Xuran | Yang LIU | Yuping WAN | Xiaosheng WU | Na LI | Jiying WANG
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.
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