Effects Of Ozonated Water Treatment On The Degradation Of Cabendazim And Chlorothalonil From Strawberries And On Their Quality

In recent years, ozone as a broad-spectrum bactericide have been used in many fields,there has been reported that ozonated water have good effect on the degredation of pesticides residues, and can improve the quality in postharvest fruits and vegetables preservation and prolong the shelf life. In this paper, the strawberry ‘Benihoppe’ was taken to be the research object, four different concentrations of ozonated water(0, 2, 4, 8 mg/L)were used to treat the growing strawberry plants, and the purpose was to determine an optium ozonated water concentration through the investigation of carbendazim and chlorothalonil residues degradations and quality indicators. The pricinpal results are as follows:1. The experiment was determined the effects of diffirent concentrations of ozonaed water treatments on the removal efficiency of carbendazim in strawberry fruit by UPLC-MS.It was found that 8mg/L ozonated water treatment had the best effect on the degradation rate of carbendazim residual in strawberry fruit, and the degradation rate was above 75%.2. The experiment was determined the effects of diffirent concentrations of ozonaed water treatments on the removal efficiency of chlorothalonil in strawberry fruit by GC. It was showed that 8mg/L ozonated water treatment could quickly degrade chlorothalonil residues in strawberry fruit, and the degradation rate reached more than 85%. With the increase of times of ozonated water treatment, 2mg/L and 4mg/L ozonated water treatment could also degrade chlorothalonil residues in strawberry fruit and the degradation rate reached more than 85%, too.3. It can effectively improve the quality of strawberry fruit by different concentrations of ozonated water treatments. The soluble sugar, titratable acid, VC, pelargonidin and cyanidin content was the highest level in strawberry fruit by 4mg/L ozonated water treatment, and 8mg/L ozonated water treatment contributed to improve soluble solids, total phenolics, total flavonoid content and antioxidant capacity in strawberry fruit. There was no significant difference betreen the ozonated water treatment group and control about SOD and CAT activity in strawberry friut.