Removal effects of washing treatments on pesticide residues and microorganisms in leafy vegetables

O.S.hYoung; Choi SunTay; Kim JiGang; Lim ChaeIl

Korean Journal of Horticultural Science and Technology 23(3): 250-255


Accession: 004299566

Download citation:  

Article/Abstract emailed within 1 workday
Payments are secure & encrypted
Powered by Stripe
Powered by PayPal

An experiment was conducted to develop washing methods which can remove pesticides and microorganisms in leafy vegetables. Lettuce, sesame leaf, pak choi, and leafy kale were washed with tap water, chlorinated or ozonated water, and ultrasonic treated water. The leafy vegetables were placed in plastic trays and stored at 5 degrees C. Pesticide and microorganism residues in the leafy vegetables between treatments were determined. The pesticide residues were reduced below 5 ppm when leafy vegetables were washed by ultrasonic treatment, and water containing chlorine or ozone radical. Population levels of total aerobic mesophilic and total coliforms were also reduced by ultrasonic treatment, chlorine and ozone water, but were either increased or not affected by tap water washing. Antioxidative activity (DPPH) and ascorbic acid content were also studied as indicators of quality change by washing treatments. The antioxidative activity of leafy vegetables were similar between the control and each washing methods at 45-52%. Ascorbic acid content was not affected by washing methods at 20.9+or-3.9 to 23.2+or-1.0 mg/100 g. The influence of treatments on DPPH and ascorbic acid during storage at 5 degrees C after washing were not significantly different. Furthermore, ultrasonic treatment, chlorine, and ozone water washing were effective in eliminating pesticide and microbial contamination without affecting the quality of the vegetables.