PMID- 34399550
OWN - NLM
STAT- MEDLINE
DCOM- 20210906
LR  - 20210906
IS  - 1873-7145 (Electronic)
IS  - 0963-9969 (Linking)
VI  - 147
DP  - 2021 Sep
TI  - The efficacy of washing strategies in the elimination of fungicide residues and 
      the alterations on the quality of bell peppers.
PG  - 110579
LID - S0963-9969(21)00478-6 [pii]
LID - 10.1016/j.foodres.2021.110579 [doi]
AB  - Food safety problems caused by pesticide residues in vegetables have become a top 
      issue to raise public concern. In this study, bell peppers were grown in an 
      experimental field and sprayed with two systemic (azoxystrobin and 
      difenoconazole) and one contact (chlorothalonil) fungicides. Ozone (ozonated 
      water and water continuously bubble with ozone) or conventional domestic (washing 
      with distilled water, detergent, acetic acid, sodium bicarbonate, and sodium 
      hypochlorite solutions) procedures were investigated to identify the most 
      effective way to remove fungicide residues in bell peppers. The residues in the 
      fruits and the washing solutions were determined by solid-liquid extraction with 
      a low-temperature partition (SLE/LTP) and liquid-liquid extraction with a 
      low-temperature partition (LLE/LTP), respectively, and analyzed by gas 
      chromatography. Water continuously bubbled with ozone a concentration of 3 mg 
      L(-1) was the most efficient treatment with removal of fungicides residues 
      ranging from 67% to 87%. However, similar treatment at a lower concentration 
      (1 mg L(-1)) did not only efficiently removed fungicide residues (between 53% and 
      75%) but also preserving the quality of the fruit along a storage time of 
      13 days. Among the conventional solutions, sodium bicarbonate at 5% showed good 
      efficiency removing between 60% and 81% of the fungicide residues from bell 
      peppers, affecting the color quality of the fruit. Overall, the most affected 
      physicochemical parameters in bell peppers after the treatments were weight loss, 
      color, and vitamin C content.
CI  - Copyright (c) 2021. Published by Elsevier Ltd.
FAU - Rodrigues, Alessandra Aparecida Zinato
AU  - Rodrigues AAZ
AD  - Department of Chemistry, Universidade Federal de Vicosa, Vicosa, MG, Brazil; 
      Department of Agricultural Engineering, Universidade Federal de Vicosa, Vicosa, 
      MG, Brazil.
FAU - de Queiroz, Maria Eliana Lopes Ribeiro
AU  - de Queiroz MELR
AD  - Department of Chemistry, Universidade Federal de Vicosa, Vicosa, MG, Brazil. 
      Electronic address: meliana@ufv.br.
FAU - Faroni, Leda Rita D'Antonino
AU  - Faroni LRD
AD  - Department of Agricultural Engineering, Universidade Federal de Vicosa, Vicosa, 
      MG, Brazil.
FAU - Prates, Lucas Henrique Figueiredo
AU  - Prates LHF
AD  - Department of Agricultural Engineering, Universidade Federal de Vicosa, Vicosa, 
      MG, Brazil; Department of Insect Biotechnology in Plant Protection, Justus-Liebig 
      Universitat Giessen, Germany.
FAU - Neves, Antonio Augusto
AU  - Neves AA
AD  - Department of Chemistry, Universidade Federal de Vicosa, Vicosa, MG, Brazil.
FAU - de Oliveira, Andre Fernando
AU  - de Oliveira AF
AD  - Department of Chemistry, Universidade Federal de Vicosa, Vicosa, MG, Brazil.
FAU - de Freitas, Jessika Faeda
AU  - de Freitas JF
AD  - Department of Chemistry, Universidade Federal de Vicosa, Vicosa, MG, Brazil.
FAU - Heleno, Fernanda Fernandes
AU  - Heleno FF
AD  - Department of Agricultural Engineering, Universidade Federal de Vicosa, Vicosa, 
      MG, Brazil; Servico Autonomo de Agua e Esgoto, Senador Firmino, Brazil.
FAU - Zambolim, Laercio
AU  - Zambolim L
AD  - Department of Phytopathology, Universidade Federal de Vicosa, Vicosa, MG, Brazil.
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20210630
PL  - Canada
TA  - Food Res Int
JT  - Food research international (Ottawa, Ont.)
JID - 9210143
RN  - 0 (Fungicides, Industrial)
RN  - 0 (Pesticide Residues)
SB  - IM
MH  - *Capsicum
MH  - Chromatography, Gas
MH  - Food Contamination/analysis
MH  - *Fungicides, Industrial/analysis
MH  - *Pesticide Residues/analysis
OTO - NOTNLM
OT  - Capsicum annuum L
OT  - Fungicide residue
OT  - Ozone, chromatographic analysis, food safety
OT  - Washing process
EDAT- 2021/08/18 06:00
MHDA- 2021/09/07 06:00
CRDT- 2021/08/17 01:00
PHST- 2020/12/01 00:00 [received]
PHST- 2021/06/22 00:00 [revised]
PHST- 2021/06/27 00:00 [accepted]
PHST- 2021/08/17 01:00 [entrez]
PHST- 2021/08/18 06:00 [pubmed]
PHST- 2021/09/07 06:00 [medline]
AID - S0963-9969(21)00478-6 [pii]
AID - 10.1016/j.foodres.2021.110579 [doi]
PST - ppublish
SO  - Food Res Int. 2021 Sep;147:110579. doi: 10.1016/j.foodres.2021.110579. Epub 2021 
      Jun 30.