000167840 001__ 167840
000167840 005__ 20260121151417.0
000167840 0247_ $$2doi$$a10.1016/j.postharvbio.2018.10.009
000167840 0248_ $$2sideral$$a108742
000167840 037__ $$aART-2019-108742
000167840 041__ $$aeng
000167840 100__ $$0(orcid)0000-0003-1053-2556$$aCalvo, H.$$uUniversidad de Zaragoza
000167840 245__ $$aEfficacy of electrolyzed water, chlorine dioxide and photocatalysis for disinfection and removal of pesticide residues from stone fruit
000167840 260__ $$c2019
000167840 5203_ $$aConcerns about chemicals and pesticides in food plants have increased dramatically during the last decade. Following stricter legislation and studies about toxicity and human health risks, new ways of reducing toxic residues are urgently required. In this study, oxidizing agents such as electrolyzed water (EW), chlorine dioxide (ClO2) and photocatalysis have been used during the postharvest phase in order to remove the residues of cyprodinil, tebuconazole and iprodione from the surface of peaches, nectarines and apricots. Moreover, the disinfection capability of these agents has also been tested as an alternative to sodium hypochlorite. Our results show that pesticide removal from stone fruits by oxidizing technologies significantly varies depending on the treatment used and the target substance. ClO2 significantly reduced tebuconazole residues from all the fruits (by more than 60%) and photocatalysis similarly reduced iprodione residues (between 50 and 70%). However, EW achieved a percentage of residue reduction similar to that of tap water, never exceeded 40%. In contrast, EW reduced the superficial microbiota to undetectable counts, also decreasing the percentage of rotted fruit from 32 to 7%. Photocatalysis produced similar results since it was able to decrease the microorganisms present on the fruit surface by nearly 2 log units and the incidence of disease by 50%. It was concluded that a strategy combining photocatalysis treatment during cold storage to reduce pesticide residues and spoilage microorganisms with electrolyzed water washing to reduce any remaining microbial contamination prior to commercialization will substantially reduce disease and ensure the safety of stone fruits for human consumption.
000167840 536__ $$9info:eu-repo/grantAgreement/EUR/LIFE/12 ENV/ES/000902-ZERO RESIDUES
000167840 540__ $$9info:eu-repo/semantics/closedAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000167840 590__ $$a4.303$$b2019
000167840 591__ $$aAGRONOMY$$b7 / 91 = 0.077$$c2019$$dQ1$$eT1
000167840 591__ $$aHORTICULTURE$$b3 / 36 = 0.083$$c2019$$dQ1$$eT1
000167840 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b18 / 138 = 0.13$$c2019$$dQ1$$eT1
000167840 592__ $$a1.548$$b2019
000167840 593__ $$aAgronomy and Crop Science$$c2019$$dQ1
000167840 593__ $$aHorticulture$$c2019$$dQ1
000167840 593__ $$aFood Science$$c2019$$dQ1
000167840 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000167840 700__ $$aRedondo, D.
000167840 700__ $$0(orcid)0000-0002-2147-9263$$aRemón, S.$$uUniversidad de Zaragoza
000167840 700__ $$0(orcid)0000-0001-6316-385X$$aVenturini, M.E.$$uUniversidad de Zaragoza
000167840 700__ $$0(orcid)0000-0002-4843-2561$$aArias, E.$$uUniversidad de Zaragoza
000167840 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000167840 773__ $$g148 (2019), 22-31$$pPostharvest biol. technol.$$tPostharvest Biology and Technology$$x0925-5214
000167840 8564_ $$s686805$$uhttps://zaguan.unizar.es/record/167840/files/texto_completo.pdf$$yVersión publicada
000167840 8564_ $$s2624368$$uhttps://zaguan.unizar.es/record/167840/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000167840 909CO $$ooai:zaguan.unizar.es:167840$$particulos$$pdriver
000167840 951__ $$a2026-01-21-14:54:39
000167840 980__ $$aARTICLE