Hiromi Ikeura

Removal of residual pesticides in vegetables using ozone microbubbles

The removal of fenitrothion (FT) pesticide residues from vegetables by immersion in ozone-microbubbled solution was demonstrated. FT-treated lettuce, cherry tomatoes, and strawberries were immersed in ozone-microbubbled, ozone-millibubbled, and dechlorinated water. After that the percentage of residual FT in the vegetables was determined. Residual FT was efficiently removed from lettuce by immersing it in ozone-microbubbled solution containing more than 1.0 ppm dissolved ozone, or continuously generated ozone-microbubbled solution containing 2.0 ppm dissolved ozone. Similarly, for cherry tomatoes and strawberries, the continuously generated ozone-microbubbled solution containing 2.0 ppm dissolved ozone was highly effective. These results showed that ozone microbubbles effectively removed residual pesticides not only from leafy vegetables but also from fruity vegetables.

Effects of ozone microbubble treatment on removal of residual pesticides and quality of persimmon leaves

This study investigated the effects of ozone microbubble (OMCB) treatment on the removal of residual fenitrothion (FT) and benomyl pesticides from red and green persimmon leaves, and also the treatment effect on the leaf colours, physical properties and flavour. The continuous bubbling OMCB treatment was more effective than the non-bubbling OMCB treatments at reducing the FT and benomyl agricultural pesticide residues from both the red and green persimmon leaves. Moreover, the bubbling OMCB treatment had no effect on the colour and pulling strength of the leaves. These results indicate that the treatment by bubbling OMCB is an extremely effective method for removing the residues of FT and benomyl in persimmon leaves and has relatively little effect on leaf quality characteristics.

INACTIVATION OF ESCHERICHIA COLI BY CO2 MICROBUBBLES AT A LOWER PRESSURE AND NEAR ROOM TEMPERATURE

The ability of CO2 microbubbles (MB-CO2) to inactivate Escherichia coli suspended in a saline solution at a pressure lower than 2.0 MPa was investigated. A 6-log reduction in E. coli population occurred with MB-CO2 at 40°C and 2.0 MPa after 60 min treatment, and a slight reduction occurred with low-pressurized CO2 under the same conditions. The dissolved CO2 concentration in the solution with MB-CO2 was much higher than that with low-pressurized CO2. On the other hand, E. coli could not be inactivated with N2 microbubbles instead of CO2 under the same conditions. The ability of MB-CO2 to inactivate E. coli increased concomitant with increasing the CO2 feeding rate, pressure, and temperature. These results demonstrate that, with the experimental conditions and apparatus used in this study, MB-CO2 could very effectively inactivate E. coli at a temperature of 30°C to 40°C and at a pressure of 0.5 to 2.0 MPa.

Ozone Microbubble Treatment at Various Water Temperatures for the Removal of Residual Pesticides with Negligible Effects on the Physical Properties of Lettuce and Cherry Tomatoes

UNLABELLED In this study, the effects of ozone microbubbles (OMCB) treatment at various water temperatures on the removal of residual fenitrothion (FT) pesticides and on the physical properties of lettuce and cherry tomatoes was examined. The residual FT percentage in lettuce and cherry tomatoes was shown decreased by using higher water temperatures, particularly at 30 °C, resulting in a decrease within the range of 32% to 52%, after the 20-min treatment. In addition, bubbling OMCB treatment did not alter the color and pulling strength of lettuce and cherry tomatoes. These results indicate that bubbling OMCB treatment at 30 °C is a highly effective method for the removal of FT residues in lettuce and cherry tomatoes, with relatively little effect on crop quality. PRACTICAL APPLICATION The bubbling OMCB has a potential of reducing the FT reduces on vegetables with no adverse effect on the sensory quality of vegetables.

Identification of (E,E)-2,4-Undecadienal from Coriander (Coriandrum sativum L.) as a Highly Effective Deodorant Compound against the Offensive Odor of Porcine Large Intestine

The leaves of coriander ( Coriandrum sativum L.) exhibited a strong deodorizing effect against porcine internal organs (large intestine). The effective deodorizing compounds of coriander were identified by separating the volatile component of coriander, testing the effectiveness of each fraction against the offensive odor of porcine large intestine, and then identifying the compounds by GC-MS. The volatile component of coriander was first separated into six fractions (A-F) by preparative gas chromatography, and the deodorizing activity of each of these fractions against the offensive odor was measured. Fraction D, which showed the strongest deodorizing effect, was then separated into 12 subfractions by preparative GC. The deodorant activity of each subfraction was evaluated, and the deodorant compounds were identified by GC-MS. It was discovered that (E,E)-2,4-undecadienal was the most effective deodorizing compound. The deodorizing activity of (E,E)-2,4-undecadienal on the porcine large intestine increased as with concentration, reaching almost complete deodorizing ability at 10 ppb.

Screening of plants for phytoremediation of oil-contaminated soil

Several species of ornamental flowering plants were evaluated regarding their phytoremediation ability for the cleanup of oil-contaminated soil in Japanese environmental conditions. Thirty-three species of plants were grown in oil-contaminated soil, and Mimosa, Zinnia, Gazania, and cypress vine were selected for further assessment on the basis of their favorable initial growth. No significant difference was observed in the above-ground and under-ground dry matter weight of Gazania 180 days after sowing between contaminated and non-contaminated plots. However, the other 3 species of plants died by the 180th day, indicating that Gazania has an especially strong tolerance for oil-contaminated soil. The total petroleum hydrocarbon concentration of the soils in which the 4 species of plants were grown decreased by 45-49% by the 180th day. Compared to an irrigated plot, the dehydrogenase activity of the contaminated soil also increased significantly, indicating a phytoremediation effect by the 4 tested plants. Mimosa, Zinnia, and cypress vine all died by the 180th day after seeding, but the roots themselves became a source of nutrients for the soil microorganisms, which led to a phytoremediation effect by increase in the oil degradation activity. It has been indicated that Gazania is most appropriate for phytoremediation of oil-contaminated soil.

Effects of Adding a Chelator After Ozone Microbubble Generation on Nutrient Composition, Medium Sterility, and Plant Growth

The generation of ozone microbubbles (O3MB) is an effective means of sterilizing plant culture media against bacteria and pathogens; however, the use of O3MB can induce precipitation of metal ions from the medium, such as iron (Fe) and manganese (Mn), that are important to plant growth. Here, we evaluated whether addition of a chelator, either ethylenediaminetetraacetic acid (EDTA) or diethylenetriaminepentaacetic acid (DTPA), could prevent this side effect of O3MB sterilization. We compared nutrient composition, medium sterility, and plant growth after various treatments (0, 0.1, 0.01, 0.001, or 0.0001% (w/v) of EDTA and DTPA addition after O3MB generation). Metal chelators (EDTA and DTPA) are widely used in algal and plant growth solutions to maintain iron (Fe) solubility in hydroponic solutions, EDTA is used in agriculture to remove heavy metals from heavily contaminated soils and also as a plant fertilizer, and DTPA has a wide range of applications including removal of heavy metals from agricultural soils. Thus, the available evidence indicates that addition of a chelator after O3MB generation may prevent precipitation of oxidized Fe or Mn in a culture medium. The addition of a chelator resulted in a concentration-dependent reduction in precipitates and the maintenance of Fe and Mn concentrations in the medium. Although O3MB sterilization did not affect plant growth, the addition of a chelator at concentrations of 0.1, 0.01, or 0.001% (w/v) had a significant deleterious effect. However, at a concentration of 0.0001%, the chelator had no significant effect on plant growth but did result in the maintenance of a higher Fe and Mn concentration compared to the O3MB treated control. The addition of a chelator did not alter the sterilizing effects of O3MB. These results indicate that the addition of a chelator at a concentration of 0.0001% to an O3MB-sterilized culture medium enabled the retention of dissolved Fe and Mn without affecting plant growth. The use of O3MB, plus a chelator, is an effective disinfection method in hydroponic culture.

Chlorophenoxyacetic acid and chloropyridylphenylurea accelerate translocation of photoassimilates to parthenocarpic and seeded fruits of muskmelon (Cucumis melo).

We compared the effect of p-chlorophenoxyacetic acid (p-CPA) and 1-(2-chloro-4-pyridyl)-3-phenylurea (CPPU) on parthenocarpic and seeded muskmelon (Cucumis melo) fruits in regards to fruit development and the transport of photoassimilates from leaves exposed to ¹⁴CO₂ to the developing fruits. Ten days after anthesis (DAA), the fresh weight, total ¹⁴C-radioactivity and contents of ¹⁴C-sucrose and ¹⁴C-fructose were higher in the CPPU-induced parthenocarpic fruits than in seeded fruits. However, at 35 DAA, fresh weight and sucrose content in mesocarp, placenta and empty seeds of the parthenocarpic fruits were lower than in seeded fruits. Also, total ¹⁴C-radioactivity and ¹⁴C-sugar content of the parthenocarpic fruits were lower as well as the translocation rate of ¹⁴C-photoassimilates into these fruits. Application of p-CPA to the parthenocarpic fruits at 10 and 25 DAA increased fresh weight and sugar content. Moreover, these treatments elevated the total ¹⁴C-radioactivity, ¹⁴C-sucrose content and the translocation rate of ¹⁴C-photoassimilates. The ¹⁴C-radioactivity along the translocation pathway from leaf to petiole, stem, lateral shoot and peduncle showed a declining pattern but dramatically increased again in the fruits. These results suggest that the fruits sink strength was regulated by the seed and enhanced by the application of p-CPA.

Effect of jasmonates on ethylene biosynthesis and aroma volatile emission in Japanese apricot infected by a pathogen (Colletotrichum gloeosporioides).

The effects of the application of the jasmonic acid derivative n-propyl dihydrojasmonate (PDJ) on ethylene biosynthesis, volatile compounds, and endogenous jasmonic acid (JA) and methyl jasmonate (MeJA) were examined in Japanese apricot (Prunus mume Sieb.) infected by a pathogen (Colletotrichum gloeosporioides). The fruit were dipped into 0.4 mM PDJ solution before inoculation with the pathogen and stored at 25 °C for 6 days. The inoculation induced an increase in 1-aminocyclopropane-1-carboxylic acid (ACC), ethylene, JA, and MeJA. In contrast, PDJ application reduced the endogenous JA, MeJA, and ethylene production and expression of the ACC oxidase gene (PmACO1) caused by the pathogen infection. The lesion diameter with C. gloeosporioides decreased upon PDJ application. The alcohol, ester, ketone, and lactone concentrations and alcohol acyltransferase (AAT) activity increased in the pathogen-infected fruit, but were decreased by PDJ application. These results suggest that PDJ application might influence ethylene production through PmACO1 and that aroma volatile emissions affected by pathogen infection can be correlated with the ethylene production, which is mediated by the levels of jasmonates.

Quality evaluation of sake treated with a two-stage system of low pressure carbon dioxide microbubbles.

To determine optimal temperature of a two-stage system of low pressure carbon dioxide microbubbles (MB-CO2) for inactivating enzymes in unpasteurized sake (UPS), the effect of two-stage MB-CO2 containing a heating coil at various temperatures on the inactivation of the α-glucosidase in UPS was investigated, and the quality of the sake treated by two-stage MB-CO2 was estimated by sensory evaluation and component analysis. α-Glucosidase activity in the UPS was completely inactivated by two-stage MB-CO2 with a heating coil at 45 °C for 50 min, 55 °C for 5 min, 65 °C for 10 s (MB65), and 75 °C for 1 s, respectively. The quality of the MB65s sake was determined to be significantly excellent by the sensory evaluation. The reason was suggested to be due to relatively low contents of free amino acids, change in organic acid balance, and less damage to volatile compounds.