Disinfection by‐products in baby lettuce irrigated with electrolysed water. (2nd January 2018)

• Record Type: Journal Article
• Authors: López‐Gálvez, Francisco; Andújar, Silvia; Marín, Alicia; Tudela, Juan A; Allende, Ana; Gil, María I
• Is Part Of: Journal of the science of food and agriculture. Volume 98:Number 8(2018)
• Page Start: 2981
• Page End: 2988
• Publication Date: 2018-01-02
• Subjects: fresh produce -- agricultural water -- disinfection by‐products -- chemical risk -- water disinfection -- food safety; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.8796
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: Irrigation water disinfection reduces the microbial load but it might lead to the formation and accumulation of disinfection by‐products (DBPs) in the crop. If DBPs are present in the irrigation water, they can accumulate in the crop, particularly after the regrowth, and be affected by the postharvest handling such as washing and storage. To evaluate the potential accumulation of DBPs, baby lettuce was grown using irrigation water treated with electrolysed water (EW) in a commercial greenhouse over three consecutive harvests and regrowths. The impact of postharvest practices such as washing and storage on DBP content was also assessed. RESULTS: Use of EW caused the accumulation of chlorates in irrigation water (0.02–0.14 mg L −1 ), and in the fresh produce (0.05–0.10 mg kg −1 ). On the other hand, the disinfection treatment had minor impact regarding the presence of trihalomethanes (THMs) in water (0.3–8.7 μg L −1 max), and in baby lettuce (0.3–2.9 μg kg −1 max). CONCLUSIONS: Disinfection of irrigation water with EW caused the accumulation of chlorates in the crop reaching levels higher than the current maximum residual limit established in the EU legislation for leafy greens. © 2017 Society of Chemical Industry