Abstract
The load of pesticide residues in fresh produce poses risks to food safety and human health. The reduction of pesticide residues on 'Super Hot' red chilis was determined using various washing agents. Freshly-harvested red chilis were exogenously applied with 100 μL L–1 chlorpyrifos for 5 min and air-dried overnight. Fresh chilis were washed with distilled water, 0.1% CH3COOH, 0.001% KMnO4, 1.0% NaCl, 0.1% NaHCO3, or 0.02% NaOCl for 20 min and stored in ambient room conditions (31 ± 1 °C and 65 ± 11% RH) for 4 d. In another experiment, chilis were washed with distilled water, 0.001% KMnO4 or 0.1% NaHCO3, and dried in a hot air oven at 50 °C for 24 h. Thereafter, the pesticide residues and quality of fresh and dried chilis were evaluated. The fruit washed with 0.001% KMnO4 had the lowest toxicity of chlorpyrifos. In terms of quality, fresh chili washed with NaOCl, NaHCO3, and KMnO4 had lower weight loss, better visual quality, and less shriveling. The use of 1% NaCl promoted decay. All washing agents did not affect the firmness and surface color of fresh chili. Drying itself reduced the degree of toxicity of pesticide residues whether it was washed with the washing agents or unwashed. Chilis washed with either distilled water or NaHCO3 and then dried resulted in a higher extractable color and lower occurrence of non-enzymatic browning. The use of 0.001% KMnO4 as a washing agent for 20 min can best reduce residues from chlorpyrifos applied 4 d earlier in fresh chili, and hot air oven-drying was able to reduce the residues further.
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Claims 10
Claim · model-written summary
KMnO4 washing gave fruit the lowest chlorpyrifos toxicity.
Not reportedComparator
Verbatim
t0“'Super Hot' Chili (Capsicum annuum L.)”
e0“The fruit washed with 0.001% KMnO4 had the lowest toxicity of chlorpyrifos”
Claim · model-written summary
NaOCl washing lowered weight loss and improved visual quality and shriveling.
- Taxon
- 'Super Hot' Chilit0
- Treatment
- NaOCle0
- Outcome
- weight loss, better visual quality, and less shrivelinge0
- Direction
- lowere0
Not reportedComparator
Verbatim
t0“'Super Hot' Chili (Capsicum annuum L.)”
e0“fresh chili washed with NaOCl, NaHCO3, and KMnO4 had lower weight loss, better visual quality, and less shriveling”
Claim · model-written summary
NaHCO3 washing lowered weight loss and improved visual quality and shriveling.
- Taxon
- 'Super Hot' Chilit0
- Treatment
- NaHCO3e0
- Outcome
- weight loss, better visual quality, and less shrivelinge0
- Direction
- lowere0
Not reportedComparator
Verbatim
t0“'Super Hot' Chili (Capsicum annuum L.)”
e0“fresh chili washed with NaOCl, NaHCO3, and KMnO4 had lower weight loss, better visual quality, and less shriveling”
Claim · model-written summary
KMnO4 washing lowered weight loss and improved visual quality and shriveling.
- Taxon
- 'Super Hot' Chilit0
- Treatment
- KMnO4e0
- Outcome
- weight loss, better visual quality, and less shrivelinge0
- Direction
- lowere0
Not reportedComparator
Verbatim
t0“'Super Hot' Chili (Capsicum annuum L.)”
e0“fresh chili washed with NaOCl, NaHCO3, and KMnO4 had lower weight loss, better visual quality, and less shriveling”
Claim · model-written summary
NaCl washing promoted chili decay.
Not reportedComparator
Verbatim
t0“'Super Hot' Chili (Capsicum annuum L.)”
e0“The use of 1% NaCl promoted decay”
Claim · model-written summary
Washing agents did not change fresh chili firmness or surface color.
Not reportedComparator
Verbatim
e0“All washing agents did not affect the firmness and surface color of fresh chili”
Claim · model-written summary
Drying reduced pesticide residue toxicity in washed and unwashed chilis.
Verbatim
e0“Drying itself reduced the degree of toxicity of pesticide residues whether it was washed with the washing agents or unwashed”
t0“'Super Hot' Chili (Capsicum annuum L.)”
Claim · model-written summary
Water washing followed by drying increased extractable color and lowered non-enzymatic browning.
Not reportedComparator
Verbatim
e0“Chilis washed with either distilled water or NaHCO3 and then dried resulted in a higher extractable color and lower occurrence of non-enzymatic browning”
Claim · model-written summary
NaHCO3 washing followed by drying increased extractable color and lowered non-enzymatic browning.
Not reportedComparator
Verbatim
e0“Chilis washed with either distilled water or NaHCO3 and then dried resulted in a higher extractable color and lower occurrence of non-enzymatic browning”
Claim · model-written summary
The authors recommend KMnO4 washing for reducing chlorpyrifos residues in fresh chili.
Verbatim
e0“The use of 0.001% KMnO4 as a washing agent for 20 min can best reduce residues from chlorpyrifos applied 4 d earlier in fresh chili”
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