title: Effects of ozone fumigation treatment on the removal of residual difenoconazole from strawberries and on their quality.
abstract: The effect of ozone fumigation on the reduction of difenoconazole residue on strawberries was studied. Strawberries were immersed in 1.0 L of aqueous solution containing 400 μL of the commercial product (250 g L(-1) of difenoconazole) for 1 min. Then, they were dried and exposed to ozone gas (O3) at concentrations of 0.3, 0.6 and 0.8 mg L(-1) for 1 h. The ozone fumigation treatments reduced the difenoconazole residue on strawberries to concentrations below 0.5 mg kg(-1), which corresponds to a 95% reduction. The strawberries treated with ozone and the control group, which was not treated with ozone, were stored at 4°C for 10 days. Some characteristics of the fruit were monitored throughout this period. Among these, pH, weight loss and total color difference did not change significantly (P > 0.05). The fumigation with ozone significantly affected the soluble solids, titratable acidity and ascorbic acid content (vitamin C) of the strawberries preventing a sharp reduction of these parameters during storage.
authors: a Department of Chemistry , Federal University of Viçosa , Viçosa , Brazil.
authors: Fernanda F
authors: FF
authors: Heleno
authors: Maria Eliana L R
authors: ME
authors: de Queiroz
authors: Antônio Augusto
authors: AA
authors: Neves
authors: Romenique S
authors: RS
authors: Freitas
authors: Lêda Rita A
authors: LR
authors: Faroni
authors: André Fernando
authors: AF
authors: De Oliveira
mesh_terms: D002849:Chromatography, Gas; D004148:Dioxolanes / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D031985:Fragaria / Q000187:drug effects*; D005651:Fumigation / Q000379:methods*; D005659:Fungicides, Industrial / Q000737:chemistry*; D010126:Ozone / Q000737:chemistry*; D013696:Temperature; D014230:Triazoles / Q000737:chemistry*
chemical_list: D004148:Dioxolanes; D005659:Fungicides, Industrial; D014230:Triazoles; D010126:Ozone; C115058:difenoconazole