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

• Main Authors: Pengphol S., Uthaibutra J., Arquero O.A., Nomura N., Whangchai K.
• Format: Article
• Language: English
• Published: 2014
• Online Access: http://www.scopus.com/inward/record.url?eid=2-s2.0-84877053772&partnerID=40&md5=c81d22853eb1bdc62ca3ce76edcbc9ff; http://cmuir.cmu.ac.th/handle/6653943832/7056
• Institution: 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...