title: Aqueous ozone solutions for pesticide removal from potatoes.
abstract: The presence of pesticide residues in potatoes is of concern because of the potential impact to human health due to the high consumption of this vegetable. In this study, aqueous solutions with and without ozone saturation as postharvest wash treatment at pH 4.0, 7.0, and 9.0 were tested to remove chlorothalonil from potatoes. The method used for pesticide analysis has been validated, presenting recovery values of 94-103%, with variations in the repeatability coefficients of ≤10.6%, and a quantification limit of 0.05 mg kg-1Regardless of pH, treatment with aqueous ozone solutions removed 70-76% of the pesticide present in the potato. In the no-ozone treatments, the percentage average removal of chlorothalonil residues in potatoes was only 36%. Over 24 days of storage, the quality of potatoes washed with aqueous ozone solutions was not significantly different from those washed with pure water.
authors.affiliation: Departamento de Engenharia Agrícola, Universidade Federal de Viçosa, Viçosa, Brazil.
authors.forename: Fernanda F
authors.initials: FF
authors.lastname: Heleno
authors.affiliation: Departamento de Química, Universidade Federal de Viçosa, Viçosa, Brazil meliana@ufv.br.
authors.forename: Maria Eliana Lr
authors.initials: ME
authors.lastname: de Queiroz
authors.affiliation: Departamento de Engenharia Agrícola, Universidade Federal de Viçosa, Viçosa, Brazil.
authors.forename: Lêda Ra
authors.initials: LR
authors.lastname: Faroni
authors.affiliation: Departamento de Química, Universidade Federal de Viçosa, Viçosa, Brazil.
authors.forename: Antônio A
authors.initials: AA
authors.lastname: Neves
authors.affiliation: Departamento de Química, Universidade Federal de Viçosa, Viçosa, Brazil.
authors.forename: André F
authors.initials: AF
authors.lastname: de Oliveira
authors.affiliation: Departamento de Química, Universidade Federal de Viçosa, Viçosa, Brazil.
authors.forename: Luiz Pl
authors.initials: LP
authors.lastname: Costa
authors.affiliation: Departamento de Química, Universidade Federal de Viçosa, Viçosa, Brazil.
authors.forename: Gustavo G
authors.initials: GG
authors.lastname: Pimenta
mesh_terms: D005504:Food Analysis; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling; D061353:Food Storage; D009570:Nitriles / Q000302:isolation & purification; D010126:Ozone / Q000737:chemistry*; D010573:Pesticide Residues / Q000032:analysis; D010575:Pesticides / Q000302:isolation & purification*; D015203:Reproducibility of Results; D011198:Solanum tuberosum / Q000737:chemistry*
chemical_list: D009570:Nitriles; D010573:Pesticide Residues; D010575:Pesticides; D010126:Ozone; C005806:tetrachloroisophthalonitrile
keywords: Potatoes; Solanum tuberosum; chlorothalonil; degradation; ozonated water; quality