{"doi":"10.1111/j.1365-2621.2006.01192.x","title":"Evaluation of electrolysed water as an agent for reducing methamidophos and dimethoate concentrations in vegetables","abstract":"<jats:title>Summary</jats:title><jats:p>In a model system, mixing strong acidic electrolysed oxidising (AC) water with either methamidophos or dimethoate reduced the initial concentrations by more than 99%. Using NaOH solution (pH 11.24) or strong alkaline electrolysed (AK) water resulted in a 98% of methamidophos in 10 min. In contrast, the alkaline solutions only reduced dimethoate concentrations by 35–40%. In food systems, vegetables were soaked in tested pesticide solutions and air‐dried. They were then shaken or ultrasonicated in deionised water, AC water and/or AK water for specified time periods. AK water reduced methamidophos and dimethoate concentrations in leafy cabbage by 33.8% and 31.6%, respectively, and in green pepper by 17.0% and 28.7%, respectively. Continuously changing electrolysed water further decreased the methamidophos and dimethoate concentrations in leafy cabbage by 79.3% and 89.3%, respectively. Electrolysed water was more effective in leafy vegetables than in fruit vegetables because of the pH and the oxidation effect as well as the continuous changing of test solutions.</jats:p>","journal":"International Journal of Food Science &amp; Technology","year":2006,"id":675908,"datarank":1.1984816931785152,"base_score":2.70805020110221,"endowment":2.70805020110221,"self_citation_contribution":0.40620753016533157,"citation_network_contribution":0.7922741630131835,"self_endowment_contribution":0.40620753016533157,"citer_contribution":0.7922741630131835,"corpus_percentile":null,"corpus_rank":null,"citation_count":14,"citer_count":14,"citers_with_citation_signal":13,"citers_with_endowment":13,"datacite_reuse_total":0,"is_dataset":false,"is_dataset_confidence":null,"is_data_producer":false,"deposit_databanks":null,"is_oa":false,"file_count":0,"downloads":0,"has_version_chain":false,"published_date":null,"fair_score":null,"fair_percentile":null,"algorithm_id":"datarank_citation_only_1hop_v6","ranking_scope":"data_only","authors":[{"id":1766054,"name":"Pi‐Jen Tsai","orcid":null,"position":1,"is_corresponding":false},{"id":1766055,"name":"Christ Wu","orcid":null,"position":2,"is_corresponding":false},{"id":1766056,"name":"Jui‐Yueh Yeh","orcid":null,"position":3,"is_corresponding":false},{"id":1766057,"name":"Firibu K. Saalia","orcid":null,"position":4,"is_corresponding":false},{"id":1766053,"name":"Chyi‐Shen Lin","orcid":null,"position":0,"is_corresponding":false}],"reference_count":0,"raw_metadata":{"has_enrichment":true,"resolved":true,"title":"Evaluation of electrolysed water as an agent for reducing methamidophos and dimethoate concentrations in vegetables","abstract":"<jats:title>Summary</jats:title><jats:p>In a model system, mixing strong acidic electrolysed oxidising (AC) water with either methamidophos or dimethoate reduced the initial concentrations by more than 99%. Using NaOH solution (pH 11.24) or strong alkaline electrolysed (AK) water resulted in a 98% of methamidophos in 10 min. In contrast, the alkaline solutions only reduced dimethoate concentrations by 35–40%. In food systems, vegetables were soaked in tested pesticide solutions and air‐dried. They were then shaken or ultrasonicated in deionised water, AC water and/or AK water for specified time periods. AK water reduced methamidophos and dimethoate concentrations in leafy cabbage by 33.8% and 31.6%, respectively, and in green pepper by 17.0% and 28.7%, respectively. Continuously changing electrolysed water further decreased the methamidophos and dimethoate concentrations in leafy cabbage by 79.3% and 89.3%, respectively. Electrolysed water was more effective in leafy vegetables than in fruit vegetables because of the pH and the oxidation effect as well as the continuous changing of test solutions.</jats:p>","is_dataset_classified":null,"base_score":2.70805020110221,"endowment":2.70805020110221,"datacite_reuse_total":0,"file_count":0,"downloads":0,"views":0,"has_version_chain":false,"is_dataset":false,"is_oa":false,"pmid":"26207759","pmcid":null,"openalex_id":"https://openalex.org/W2152275683","authors":[],"funders":[],"total_grants":0,"fwci":0.0,"citation_percentile":0.14776497,"influential_citations":0,"citation_trend":[{"year":2015,"count":2},{"year":2016,"count":1},{"year":2017,"count":1},{"year":2018,"count":1},{"year":2019,"count":2},{"year":2020,"count":1},{"year":2022,"count":2},{"year":2023,"count":1},{"year":2024,"count":1},{"year":2026,"count":1}],"oa_status":"closed","license":"http://onlinelibrary.wiley.com/termsAndConditions#vor","oa_locations":[{"url":"https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2006.01192.x","host_type":"publisher"},{"url":"http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.01192.x/fullpdf","host_type":"publisher"},{"url":"https://doi.org/10.1111/j.1365-2621.2006.01192.x","host_type":"journal"}],"fields_of_study":["Insect and Pesticide Research","Pesticide Residue Analysis and Safety","Insect Pest Control Strategies"],"mesh_terms":[],"keywords":["Dimethoate","Methamidophos","Chemistry","Omethoate","Toxicology","Pesticide","Food science","Agronomy","Biology"],"sdg_mappings":[{"sdg_number":0,"sdg_label":"Clean water and sanitation"}],"linked_datasets":[],"clinical_trials":[],"software_tools":[],"database_accessions":[],"source":"live","citation_network_status":"fetched"},"created_at":"2026-08-17T01:51:59.548848Z","pmid":null,"pmcid":null,"fwci":null,"citation_percentile":null,"influential_citations":0,"oa_status":null,"license":null,"views":0,"total_file_size_bytes":0,"version_count":0,"fair_f":null,"fair_a":null,"fair_i":null,"fair_r":null,"fair_zscore":null,"fair_rationale":null,"fair_model":null,"fair_agent_version":null,"fair_fulltext_source":null,"fair_has_llm":null,"fair_computed_at":null,"clinical_trials":[],"software_tools":[],"db_accessions":[],"linked_datasets":[],"topics":[]}