Reduction of residual chlorpyrifos on harvested bird chillies (Capsicum frutescens Linn.) using ultrasonication and ozonation

• المؤلفون الرئيسيون: S. Pengphol, J. Uthaibutra, O. A. Arquero, N. Nomura, K. Whangchai
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84877053772&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/49536
• المؤسسة: Chiang Mai University

Reduction of chlorpyrifos using ultrasonication, ozonation and a combination of ultrasonication and ozonation was investigated. A standard chlorpyrifos at the concentration of 1 mg l-1 was subjected to different frequencies at 108, 400, 700 and 1000 kHz, as well as ozone at the concentration of 25 m...