Affiliation:
1. Hebei Key Laboratory of Quality & Safety Analysis‐Testing for Agro‐Products and Food Hebei North University Zhangjiakou China
2. Zhangjiakou Key Laboratory of Quality & Safety for Characteristics Agro‐Products Hebei North University Zhangjiakou China
3. College of Resources and Environmental Science Hebei University of Science and Technology Shijiazhuang China
4. Chengde Academy of Agriculture and Forestry Sciences Chengde China
5. State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers Chinese Academy of Agricultural Sciences, Key Laboratory of Vegetables Quality and Safety Control, Ministry of Agriculture and Rural Affairs of China Beijing China
6. Beijing Kwinbon Biotechnology Co., Ltd. Beijing China
7. Hebei Kingmoral Biotech Co., Ltd. Shijiazhuang China
Abstract
AbstractElectrolyzed water (EW) and ultrasound (US) treatment are emerging effective means of reducing pesticides in fresh‐cut vegetables. However, their synergetic efficacy of degrading pesticides in fresh‐cut potatoes has not yet been revealed. Therefore, in this study, the effects of the combination of EW and US treatment on the removal of pesticides (chlorpyrifos, phorate, chlorothalonil, and procymidone) in fresh‐cut potato silks, strips, slices, and dices were investigated. Acidic electrolyzed water (AcEW) was selected as the optimum washing solution for pesticide removal on fresh‐cut potatoes. For the same type of fresh‐cut potato, the AcEW treatment with different sample‐to‐washing solution ratios showed no significant difference in the removal effect of different pesticides. The combined application of AcEW and US could efficiently reduce pesticides for different fresh‐cut potatoes. Furthermore, the optimal effects obtained varied greatly within the range of ultrasonic power 200–400 W and washing time 10–20 min. These results indicated that combining AcEW with US could serve as a promising method for pesticide reduction in fresh‐cut potatoes under respective appropriate process parameters.Practical ApplicationsPotato silks, strips, slices, and dices are the most common application form of fresh‐cut potatoes in Chinese dishes. Electrolyzed water (EW) and ultrasound (US) treatment have recently been used in reducing pesticides on fresh‐cut vegetables. However, their synergetic efficacy of degrading pesticides in fresh‐cut potatoes has not yet been revealed. This research provides a simple and novel method for pesticide removal on fresh‐cut potatoes. These steps combine Acidic electrolyzed water (AcEW) and US treatments to explore and improve the process parameters (sample‐to‐washing solution ratios, ultrasonic power, and washing time) of degrading pesticides for different fresh‐cut potatoes, including potato silks, strips, slices, and dices. Besides, the effect mechanism of different treatments on the degradation of pesticide residues was also discussed. The novel cleaning technology is expected to be popularized in vegetable processing plants.
Subject
General Chemical Engineering,Food Science