Open AccessDecontamination of pesticide residues on tangerine fruit using non-thermal plasma technology
Author(s) -
Choncharoen Sawangrat,
Komgrit Leksakul,
D Bonyawan,
T Anantana,
S Jomjunyong
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/347/1/012048
Subject(s) - chemistry , pesticide residue , orange (colour) , orange juice , food science , flavor , pesticide , shelf life , residue (chemistry) , environmental chemistry , biochemistry , agronomy , biology
Plasma Technology is a well-known approach to decontaminated not only pesticide residues but also fungus on fruits and vegetables. In the present paper, Non-Thermal Plasma (NTP) were successful generated via plasma activated water technique, pin hole. NTP were applied to decontaminated pesticide residues named, cypermethrin, on “Sai Num Pueng”, tangerine fruit. A electrical power 125 watt and air flow rate 15L/min has been used. It was observed that cypermethrin concentration is significantly reduce from 1 ppm to 0.25 ppm which meet international food standard requirment (Codex standard). In particular, the NTP tangerine orange exhibits longer shelf-life as compared to the conventional tangerine orange. There are no significantly different related to appearance, acid flavor, sweetness and smell as also compared to conventional products.