DOI QR코드

DOI QR Code

Effect of Aqueous Chlorine Dioxide Treatment on the Decomposition of Pesticide Residues

이산화염소수 처리에 의한 잔류농약 분해 효과

  • Kim, Kyu-Ri (Dept. of Food Science and Technology, Chungnam National University) ;
  • Song, Kyung-Bin (Dept. of Food Science and Technology, Chungnam National University)
  • Published : 2009.05.29

Abstract

This study was conducted to examine the effect of aqueous chlorine dioxide treatment as a washing method on removal of pesticide residues. Three pesticides of chlorpyrifos, diazinon, and metalaxyl, which are commonly used in vegetable crops, were treated with 10, 50, and 100 ppm of aqueous chlorine dioxide and decomposition of the pesticides was determined using gas chromatography. Three pesticides used in this study were decomposed by aqueous chlorine dioxide treatment and removal rate was proportional to treatment time as well as concentration of aqueous chlorine dioxide. In particular, 100 ppm of aqueous chlorine dioxide treatment decreased the pesticides efficiently. In addition, lettuce was treated by dipping in distilled water and 100 ppm aqueous chlorine dioxide, respectively, and was compared regarding removal efficiency of the pesticides. The results revealed that washing with 100 ppm aqueous chlorine dioxide for 10 min was the most effective for removing the pesticides. These results suggest that aqueous chlorine dioxide can be used as a washing method of fresh produce to remove the residual of pesticides.

본 연구는 이산화염소수 처리가 식품에서의 잔류농약 제거에 효과가 있는지 조사하기 위해서 수행되었다. 10, 50, 100 ppm 이산화염소수로 채소류에 흔히 쓰이는 농약인chlrpyrifos, diazinon, metalaxyl을 처리하여 GC를 이용하여 농약의 분해율을 측정하였다. 상기 세 가지 농약 성분은 이산화염소수 처리 농도뿐만 아니라 처리시간에 비례하여 분해되었으며 특히 100 ppm 이산화염소수 처리가 가장 효과적이었다. 또한, 인위적으로 농약을 오염시킨 상추를 증류수, 100 ppm 이산화염소수에 각각 침지하여 농약의 제거율을 비교해 보았을 때, 100 ppm 이산화염소수에 10분 동안 침지하였을 때가 가장 효과가 좋았다. 본 연구 결과, 이산화염소수 처리는 신선농산물에서의 잔류농약을 제거하기 위한 세척수로 이용될 수 있을 것으로 판단된다.

Keywords

References

  1. Rural Development Administration. 1999. Integrated Pest Management: Basic concepts and practices. Rural Development Administration, Korea. p 153-179
  2. Lee JM, Lee HR, Nam SM. 2003. Removal rate of residual pesticides in perilla leaves with various washing methods. Korean J Food Sci Technol 35: 586-590
  3. Choi KI, Seong KY, Jeong TG, Lee JH, Hur JH, Ko KY, Lee KS. 2002. Cof dichlofluanid and iprodione residues on greenhouse cherry tomato. Korean J Environ Agric 21: 231-236 https://doi.org/10.5338/KJEA.2002.21.4.231
  4. Nam SM, Lee HR, Lee JM. 2003. Removal efficiency of residual pesticides during processing of Perilla Jangachi preparation. Korean J Food Culture 18: 562-568
  5. Li PK, Li QZ, Liu F, Ma LN, Li HW, Shao YL. 2004. Study on cleaning out residue of organophosphorous insecticides in peach. Pesticide Sci Admin 25: 16-20
  6. Yu X-Y, Chen F, Xu D-M, Liu X-J, Zhang X. 2005. Removal of 3 organophosphorous insecticide residues with ozone and its influence on the content of Vc and carotenoid in vegetable. J Northwest Sci Tech Univ Agric Forestry 33: 150-154
  7. Zhang CZ, Luo AL, Wang DL, Liu XJ. 2004. Degradation method of beta-cypermethrin residue on green grocery. J Agro-Environ Sci 24: 196-200
  8. Wu VCH, Kim B. 2007. Effect of a simple chlorine dioxide method for controlling five foodborne pathogens, yeasts and molds on blueberries. Food Microbiol 24: 794-800 https://doi.org/10.1016/j.fm.2007.03.010
  9. Chun H, Song KB. 2007. Aqueous chlorine dioxide treatment improves the shelf life of Panax ginseng C.A. Meyer. J Food Sci Nutr 12: 284-288 https://doi.org/10.3746/JFN.2007.12.4.284
  10. Hong Y, Ku K, Kim M, Won M, Chung K, Song KB. 2008. Survival of Eschechia coli O157:H7 and Salmonella typhimurium, inoculated on chicken by aqueous chlorine dioxide treatment. J Microbiol Biotechnol 18: 742-745
  11. Food and Drug Administration. 2007. Guidance for industry-guide to minimize microbial food safety hazards for fresh fruits and vegetables. Available from: http://www.cfsan.fda.gov Accessed Fed. 27
  12. Youm HJ, Ko JK, Kim MR, Song KB. 2004. Inhibitory effect of aqueous chlorine dioxide on survival of Eschechia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes in pure cell culture. Korea J Food Sci Technol 36: 514-517
  13. APHA. 1995. Standard methods for the examination of water and wastewater. 19th ed. American Public Health Association. Method 4-54. Washinhton DC, USA
  14. SAS Institute. 2001. SAS system for windows. Version 8.2. SAS Institute, Inc., Cary, NC, USA
  15. Kim SD, Kim ID, Park MZ, Lee YG. 2000. Effect of ozone water on pesticide-residual contents of soybean sprouts during cultivation. Korean J Food Sci Technol 32: 277-283
  16. Laplaneche GM, Tonnard F. 1984. Ozonation schemes of organophosphorous pesticides-application in drinking water treatment. Ozone Sci Eng 6: 207-219 https://doi.org/10.1080/01919518408551022
  17. Rice RG, Browning ME. 1981. Ozone treatment of industrial waste water. Noyes Data corporation, Park Ridge, NJ, USA. p 85-99
  18. Benoit-Guyod JL, Crosby DG, Browers JB. 1986. Degradation of MCP by ozone and light. Water Res 20: 67-72 https://doi.org/10.1016/0043-1354(86)90215-0
  19. Krieger RI, Brutsche-Keiper P, Crosby HR, Krieger AD. 2003. Reduction of pesticide residues of fruit using water only or plus fit fruit and vegetable wash. Bull Environ Contam Toxicol 70: 213-218 https://doi.org/10.1007/s00128-002-0179-2
  20. Cabras P, Angioni A. 2000. Pesticide residues in grapes, wine, and their processing products. J Agric Food Chem 48: 967-973 https://doi.org/10.1021/jf990727a
  21. Krol WJ, Arsenault TL. 2000. Reduction of pesticide residues on produce by rinsing. J Agric Food Chem 48: 4666-4670 https://doi.org/10.1021/jf0002894
  22. Lee HD, You OJ, Ihm YB, Kwon HY, Jin YD, Kim JB, Kim YH, Park SS, Oh KS, Ko SL, Kim TH. 2006. Residual characteristics of some pesticides in/on pepper fruits and leaves by different types, growing and processing conditions. Korean J Environ Agric 10: 99-106
  23. Seo JM, Kim JP, Yang YS, Oh MS, Chung JK, Shin HW, Kim SJ, Kim ES. 2007. The degradation patterns of three pesticides in perilla leaf by cultivation, storage and washing. J Food Hygiene Safety 22: 199-208

Cited by

  1. Effect of washing treatments on pesticide residues and antioxidant compounds in Yuja (Citrus junos Sieb ex Tanaka) vol.20, pp.3, 2011, https://doi.org/10.1007/s10068-011-0107-5
  2. Removal Effects of Microorganism and Pesticide Residues on Chinese Cabbages by Electrolyzed Water Washing vol.44, pp.5, 2012, https://doi.org/10.9721/KJFST.2012.44.5.628
  3. How effective are common household preparations on removing pesticide residues from fruit and vegetables? A review pp.00225142, 2018, https://doi.org/10.1002/jsfa.8821