Effects of Cleaning Procedures on the Concentration of Pesticide Residues on Crisp Fresh-Cut Lettuce (cv. Vera)

Decontamination procedures are needed for ready-to-eat foods, especially vegetables. In this work, we focused on the effects of four cleaning solutions and ultrasound baths on the amount of pesticide residue left on lettuces. Five pesticides were applied to lettuces grown in controlled conditions. T...

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Autors principals:	Noel Alonzo, Hugo do Carmo, Ana Paula Paullier, Inés Santos, Brian de Mattos, Magdalena Irazoqui, Lucía Pareja
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2021-10-01
Col·lecció:	Biology and Life Sciences Forum
Matèries:	pesticide residues lettuce QuEChERS decontamination processes
Accés en línia:	https://www.mdpi.com/2673-9976/6/1/53
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