Ozone Microbubble Treatment at Various Water Temperatures for the Removal of Residual Pesticides with Negligible Effects on the Physical Properties of Lettuce and Cherry Tomatoes

In this study, the effects of ozone microbubbles (OMCB) treatment at various water temperatures on the removal of residual fenitrothion (FT) pesticides and on the physical properties of lettuce and cherry tomatoes was examined. The residual FT percentage in lettuce and cherry tomatoes was shown decr...

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Veröffentlicht in:	Journal of food science 2013-02, Vol.78 (2), p.T350-T355
Hauptverfasser:	Ikeura, H., Kobayashi, F., Tamaki, M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Bubbling Cherries cherry tomato Crop residues Disinfection & disinfectants Fenitrothion - analysis Food Contamination - analysis Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Lactuca Lettuce Lettuces microbubble Microbubbles Microorganisms Nutrient removal Ozone - chemistry Pesticides Pesticides - isolation & purification Physical properties residual pesticide Solanum lycopersicum Taste Temperature Tomatoes Vegetables Water Water temperature
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