Study on Degradation of Captan Residue in Apple by Ozone

Abstract

Abstract: The degradation efficiency of captan residue contained in apple was determined by using ozone in water. The results showed that with the concentration of ozone,ozone treatment time and temperature increasing,the captan residue in apples decreases gradually. The optimal technological conditions of degradation are: initial concentration of ozone 6 mg/L,pH 11,temperature 40 ℃,and time 30 min. The captan residue in apple is not found,which is treated by ozone under the above conditions.

Key words: ozone, captan, degradation

ZHAN Ping, TIAN Hong-Lei. Study on Degradation of Captan Residue in Apple by Ozone[J]. FOOD SCIENCE, 2008, 29(10): 183-186.

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Study on Degradation of Captan Residue in Apple by Ozone

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