Vol. 7, Issue 3 (2019)
Effect of plasma activated water (PAW) on chlorpyrifos reduction in tomatoes
Author(s): Ranjitha Gracy TK, Vidhi Gupta and Mahendran R
Abstract: This study investigated the effect of plasma activated water (PAW) on chlorpyrifos reduction in tomatoes considering the changes in their color and texture. Oxidative species present in the PAW react with chlorpyrifos and degrade it. Tomatoes with different initial pesticide concentrations (0.6-0.8 mg/kg) were treated with PAW and distilled water (DW) at varying input voltages (100-200 V), treatment times (5-15 minutes) and flow rate (5 & 10 l/h). The concentration of chlorpyrifos, color, and the texture was assessed before and after treatments. Maximum of 51.97% reduction in the pesticide concentration was attained at 200 V, 15 minutes and 10 l/h with 0.8 mg/kg initial pesticide concentration while with DW for 15 minutes gave a maximum of 0.64% reduction. Tomato color index was increased significantly (p
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How to cite this article:
Ranjitha Gracy TK, Vidhi Gupta, Mahendran R. Effect of plasma activated water (PAW) on chlorpyrifos reduction in tomatoes. Int J Chem Stud 2019;7(3):5000-5006.
