Y Sedat VELİOĞLU, Ergün CÖNGER, Pelin AKSU

OZONLU SUYLA YIKAMANIN DOMATESLERDE PESTİSİT GİDERİMİ, ASKORBİK ASİT VE RENK ÜZERİNE ETKİLERİ

Domateslere laboratuvar koşullarında iki farklı pestisit (azoxystrobin ve chlorpyrifos) uygulanmıştır. Budomatesler daha sonra suda veya ozon uygulanan suda yıkanmıştır. Uygulamaların pestisit giderimi,askorbik asit düzeyi ve renk üzerine olan etkileri incelenmiştir. Yapılan uygulamaya bakılmaksızınchlorpyrifosun azoxystrobine göre çok daha kolay giderildiği görülmüştür. Azoxystrobinde su, çalkalamalısu ve ozonlu su ile yapılan 5 dakikalık yıkama işlemi sırasıyla %4.4, %13 ve %39 oranında giderim sağlarkenaynı uygulamalar 30 saniye süreli chlorpyrifos uygulamasında sırasıyla %74, %77 ve %86 oranında giderimsağlamıştır. Renk ve askorbik asit içerikleri açısından suyla ve ozonlu suyla yapılan yıkama uygulamalarıarasında önemli bir fark görülmemiştir. Yıkama işlemleri askorbik asitte %7-13’lük, a/b değerinde %2-5’likbir azalmaya yol açmıştır. Askorbik asitte görülen kayıp yapılan uygulamadan çok vitaminin sudakiçözünürlüğü ile ilgilidir

Anahtar Kelimeler:

Domates, ozon, pestisit, yıkama, giderim, askorbik asit, renk

EFFECTS OF OZONATED WATER WASHING ON PESTICIDE REMOVAL, ASCORBIC ACID AND COLOUR OF TOMATOES

Tomatoes were treated with two different pesticides (azoxystrobin and chlorpyrifos) in a lab scalestudy followed by washing in water and ozone bubbled water. The effects of these treatments onpesticide removal, color (a/b values) and ascorbic acid losses were evaluated. Chlorpyrifos was degraded more easily compared to azoxystrobin regardless of treatments.Water and nitrogen or ozone bubbled water treatments resulted in 4.4, 13 and 39% reduction inazoxystrobin content after 5 min treatment time while same treatments resulted in 74, 77 and 86% chlorpyrifos reduction in 30 s of treatment time, respectively. The giventreatments had no significant effect on ascorbic acid losses and color changes. The ascorbic acid lossesand color changes were 7 to 13 and 2 to 5%, respectively. Ascorbic acid losses were assumed to be dueto the higher water solubility of it other than the applied treatments

Keywords:

Tomatoes, ozone, pesticide, washing, removal, ascorbic acid, colour,

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Çizelge 4. Ozonlama işleminin domateslerde askorbik asit üzerine etkileri
Table 4. Effects of ozonation on ascorbic acid contents in tomatoes Askorbik asit (mg/kg) Ascorbic acid (mg/kg) (mg/kg DM) Azoxystrobin
İlaçsız domates Untreated tomatoes
Suda 5 dakika ozon uygulaması 5 min ozone treatmnt in water
Suda 5 dakika azot uygulaması 5 min nitrogen treatment in water
dakika suda bekletme uygulaması 5 min soaking
İlaçlı kontrol Pesticide applied control 121.9±1.41 112.7±0.33 113.4±0.97 111.7±1.39 1110±4.57 2093.9±86.36 8.94±3.76A Chlorpyrifos
İlaçsız domates Untreated tomatoes
Suda 30 saniye ozon uygulaması 30 sec ozone treatment in water
Suda 30 saniye azot uygulaması 30 sec nitrogen treatment in water
saniye suda bekletme uygulaması30 sec soaking
İlaçlı kontrol Pesticide applied control 162.8±4.02 147.3±3.96 151.0±2.43 148.1±0.57 141.4±2.22 2667.9±41.78 13.14±1.36C
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