The Effects Of Electrolyzed Functional Water On The Removal Of Pesticide Residues And Quality In Fresh-cut Vegetables

Most of the vegetables in Bashang of Zhangjiakou are directly sold in the field,which are not only of poor quality,but also of serious pollution and waste.This problem can be solved by the processing of fresh-cut vegetables.In the process of fresh-cut vegetables processing,mechanical damage,physiological aging,microbial pollution and other factors will reduce the quality of fresh-cut vegetables products.In addition,excessive pesticide residues,deterioration of texture and loss of nutrients are also important issues affecting the quality of fresh-cut vegetables products.In this experiment,taking 3 characteristic vegetables(cabbage,broccoli and color pepper)in Bashang of Zhangjiakou as the materials to explore the effects of electrolyzed functional water(EFW)on pesticide residues removal,texture and nutritional quality of vegetables.Firstly,the mixed liquids of organophosphorus(phorate and chlorpyrifos),pyrethroid(lambda-cyhalothrin and cyhalothrin)and fungicide(procymidone and chlorothalonil)were used to contaminate cabbage,broccoli and color pepper,then the above 3 kinds of vegetables were washed with different washing solutions.Gas chromatography-mass spectrometry(GC-MS)method based on the Qu ECh ERS procedure was used to determinate 6 kinds of pesticide residues in 3 kinds of vegetables after washing.The influence rules of different washing solutions,ratio of vegetable weight to EFW volume,washing temperature,washing method and washing time on the the removal rates of pesticide residues were investigated.The results showed that the alkaline electrolyzed water(Al EW)achieved the most efficient pesticide reduction for color pepper,while that was acidic electrolyzed water(Ac EW)for cabbage and broccoli comparing with other traditional washing solutions.Ac EW showed higher degradation efficiency for pyrethroid and organophosphorus,whereas Al EW was more sensitive for fungicides.The ratio of sample to washing solution influenced pesticide reduction significantly and the optimal rates of vegetables(cabbage,broccoli and color pepper)weight to EFW volume was 10:400,10:1 600 and 10:800,respectively.The removal effects of pesticides at 25? was not significantly different from that at 45?(P > 0.05),but it was significantly higher than that at 4?(P < 0.05).The optimal washing temperature of all 3 kinds of vegetables was 25?.The washing methods of soaking treatment,continuous oscillation and intermittent oscillation had significant effect on the removal of pesticide residues(P < 0.05).The best way to remove pesticide residues in cabbage was intermittent oscillation,and the best way to remove pesticide residues in broccoli and color pepper was continuous oscillation.The removal rates of pesticide residues for every kind of vegetable increased slowly and leveled off after 20 minutes,and the the average removal rates of pesticide residues in cabbage,broccoli and color pepper were 81.02%,81.57% and 79.70%,respectively.The under the condition of 25?,cabbage,broccoli and color pepper were washed based on the best condition of removing pesticide residues.The texture and the contents of vitamin C,soluble protein and total soluble sugar of 3 kinds of vegetables were measured at different washing time.The results showed that there was no significant difference in the texture of cabbage,broccoli and color pepper in different washing time(P > 0.05).After EFW washing for 20 minutes,the vitamin C in cabbage and soluble protein in broccoli decreased by 20.26% and 32.23%,respectively.The remaining losses are less than 20%.In this study,the influence rules of the removal of 6 pesticide residues in 3 kinds of vegetables by EFW and the different washing time of EFW on the texture and nutrients in 3 kinds of vegetables were obtained.It is proved that EFW treatment is an effective method to remove organophosphorus,pyrethroids and fungicides residues from fresh-cut vegetables,and has the excellent characteristics of maintaining the texture quality and most of the nutrients which provides theoretical basis and technical support for further study and promotion of EFW in washing process of fresh-cut vegetables processing.