EFFECT OF ELECTROLYZED REDUCING WATER WITH VARIOUS CONCENTRATION ON CARBENDAZIM FUNGICIDE REMOVAL IN CHERRY TOMATO

The effect of electrolyzed reducing water (ER) on a degradation of carbendazim residues degradation of cherry tomato (Solanum lycopersicum L. var. cerasiforme) was investigated. Electrolyzed water was generated by electrolysis from 5% NaCl solution. The cherry tomato samples were washed in ER water at different concentrations (100, 250, 500 and 1000 mg/L) and in distilled water (control). The standard carbendazim solution (5 mg/L) was treated with the previous concentrations of ER. Reduction of residual carbendazim was determined by high performance liquid chromatography (HPLC) while liquid chromatography-quadrupole-timeof-flight mass spectrometer (Agilent, LC-6545 Q-TOF/MS) was used to determine the concentration of anions as major degradation products. It was found that all concentration of ER water significantly reduced carbendazim solution, compared to control. The ER water at 250 mg/L could effectively remove carbendazim residues from cherry tomato, most of the degradation occurred within 30 min. Residue of carbendazim on cherry tomato were reduced by 60.36%, 80.49%, 67.32%, and 64.68% after 30 min washing in ER 100 mg/L, 250 mg/L, 500 mg/L, and 1000 mg/L, respectively.