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Efficacy of Electrolyzed Water in Degrading and Removing

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Efficacy of Electrolyzed Water in Degrading and Removing EFFICACY OF ELECTROLYZED WATER IN DEGRADING AND REMOVING PESTICIDE RESIDUES ON FRESH PRODUCE By HANG QI (Under the Direction of Yen-Con Hung) ABSTRACT Pure solution of diazinon, cyprodinil, and phosmet were treated with electrolyzed oxidizing (EO) water and electrolyzed reduced (ER) water. Lower pH, higher available chlorine content (ACC), and longer treatment time of EO water resulted in higher reductions of the three pesticides. ER water was effective in degrading phosmet, slightly effective in reducing diazinon, and ineffective in degrading cyprodinil. Soaking grapes in 12 mg/L mixed pesticide solution for 10 min was found to be the appropriate method for pesticide inoculation. EO water at 500 mL combined with 100 rpm shaking was determined to be the most effective way to wash 200 g contaminated grapes. Then, fresh grapes, spinach, and snap peas contaminated with the three pesticides were washed with EO water at different ACC and treatment time. The results showed both ACC and treatment time were significant (P ≤ 0.05) factors for EO water in removing the three pesticide residues on produce samples. EO water was more effective than ER water, diluted bleach, Vegwash and DI water. Finally, the effect of EO water treatment on produce quality was evaluated. No significant (P > 0.05) color and texture degradation was found for EO water treated produce samples. INDEX WORDS: Electrolyzed water, fresh produce, diazinon, cyprodinil, phosmet EFFICACY OF ELECTROLYZED WATER IN DEGRADING AND REMOVING PESTICIDE RESIDUES ON FRESH PRODUCE by HANG QI BS, Jiangnan University, China, 2013. BS, University of Maryland, USA, 2013. A Thesis Submitted to the Graduate Faculty of the University of Georgia in Partial Fulfillment of the Requirements for the Degree MASTER OF SCIENCE ATHENS, GEORGIA 2015 © 2015 Hang Qi All Rights Reserved EFFICACY OF ELECTROLYZED WATER IN DEGRADING AND REMOVING PESTICIDE RESIDUES ON FRESH PRODUCE by HANG QI Major Professor: Yen-Con Hung Committee: Koushik Adhikari Qingguo Huang Electronic Version Approved: Suzanne Barbour Dean of the Graduate School The University of Georgia December 2015 ACKNOWLEDGEMENTS I would like to express my sincere gratitude to my major professor Dr. Yen-Con Hung for his valuable guidance and continuous support on my MS study and the related research work. His help is deeply appreciated. My sincere thanks also go to my committee members Dr. Qingguo Huang and Dr. Koushik Adhikari for their help and advice. I would also like to thank Dr. Qi Luo for her technique help on LC-MS/MS and Mr. Jerry Davis for his statistic suggestions on data analysis. Last but not the least, I would like to thank members of my research group, Dr. Veerachandra K. Yemmireddy, Dr. Prashant Singh, Jessica Tatum, Glenn Farrell, Xi Chen, and Chunling Zhang for their help on this project. iv TABLE OF CONTENTS Page ACKNOWLEDGEMENTS ........................................................................................................... iv LIST OF TABLES ........................................................................................................................ vii LIST OF FIGURES ....................................................................................................................... ix CHAPTER 1 INTRODUCTION .........................................................................................................1 References ................................................................................................................4 2 LITERATURE REVIEW ..............................................................................................6 Pesticide ...................................................................................................................6 Pesticide residues ...................................................................................................10 Pesticide poisoning ................................................................................................12 Electrolyzed water .................................................................................................22 EO water application in the food industry .............................................................30 Color and texture of fresh produce ........................................................................32 References ..............................................................................................................37 3 EVALUATION OF ELECTROLYZED WATER EFFICACY IN DEGRADING PESTICIDES AND DEVELOPMENT OF METHODS FOR PESTICIDE REMOVAL CHALLENGE STUDY ON GRAPES ...................................................45 Abstract ..................................................................................................................46 Introduction ............................................................................................................47 v Materials and methods ...........................................................................................49 Results and discussion ...........................................................................................55 Conclusions ............................................................................................................62 References ..............................................................................................................63 4 EFFICACY OF ELECTROLYZED OXIDIZING WATER IN REMOVING PESTICIDE RESIDUES ON FRESH PRODUCE......................................................71 Abstract ..................................................................................................................72 Introduction ............................................................................................................73 Materials and methods ...........................................................................................75 Results and discussion ...........................................................................................81 Conclusions ............................................................................................................91 References ..............................................................................................................92 5 EFFECT OF ELECTROLYZED OXIDIZING WATER TREATMENT ON THE COLOR AND TEXTURE OF GRAPES, SPINACH, AND SNAP PEAS ...............104 Abstract ................................................................................................................105 Introduction ..........................................................................................................106 Materials and methods .........................................................................................107 Results and discussion .........................................................................................111 Conclusions ..........................................................................................................115 References ............................................................................................................116 6 SUMMARY AND CONCLUSIONS ........................................................................120 vi LIST OF TABLES Page Table 3.1: UPLC-MS/MS parameters for each pesticide analyzed ...............................................65 Table 3.2: Effect of EO water pH and the efficacy of ER water in degrading diazinon, cyprodinil, and phosmet .......................................................................................................................65 Table 3.3: Effect of EO water ACC in degrading diazinon, cyprodinil and phosmet ...................66 Table 3.4: Effect of EO water treatment time in degrading diazinon, cyprodinil and phosmet ....66 Table 3.5: Reductions of pesticides by EO water treatment on grapes prepared with mixed pesticide solution and individual pesticide solution ..........................................................67 Table 3.6: Concentration of pesticide residues on grapes after soaking in pesticide solution for different times ....................................................................................................................68 Table 3.7: Reductions of each pesticide on grapes after EO water washing treatment at different conditions ...........................................................................................................................69 Table 4.1: Mean recoveries (%) and RSD (%) of diazinon, cyprodinil and phosmet on grapes, spinach and snap peas ........................................................................................................95 Table 4.2: Mean reductions of diazinon, cyprodinil, and phosmet on grapes after EO water treatment ............................................................................................................................96 Table 4.3: Mean reductions of diazinon, cyprodinil, and phosmet on spinach after EO water treatment ............................................................................................................................97 Table 4.4: Mean reductions of diazinon, cyprodinil, and phosmet on snap peas after EO water treatment ............................................................................................................................98 vii Table 4.5: Comparison of mean reductions of diazinon, cyprodinil, and phosmet on grapes after treatment with different washing solutions ........................................................................99 Table 4.6: Comparison
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