Progress in the Removal of Pesticide Residues from Fruits and Vegetables by Ozone Technology

GUO Boru; XIE Yunfei; YU Hang; YAO Weirong

doi:10.13386/j.issn1002-0306.2020120111

Volume 43 Issue 11

May 2022

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Science and Technology of Food Industry > 2022 > 43(11): 383-390. > DOI: 10.13386/j.issn1002-0306.2020120111

GUO Boru, XIE Yunfei, YU Hang, et al. Progress in the Removal of Pesticide Residues from Fruits and Vegetables by Ozone Technology[J]. Science and Technology of Food Industry, 2022, 43(11): 383−390. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120111.

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Progress in the Removal of Pesticide Residues from Fruits and Vegetables by Ozone Technology

School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

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Received Date: December 13, 2020
Available Online: March 30, 2022

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Abstract

In recent years, ozone technology has shown good results in the degradation of pesticide residues, and is considered a green treatment technology as it does not cause secondary pollution to fruits and vegetables. Its application methods are mainly fumigation and immersion. This paper reviews the effects of ozone fumigation and ozone water immersion on the degradation of many pesticides commonly found in fruits and vegetables. Then the comparison of the two methods and the factors in the effect of ozone, including gas-phase temperature and humidity, water temperature, ozone bubble size and pH are introduced. These provide theoretical guidance for the practical application of ozone technology for the degradation of pesticide residues in fruits and vegetables.
- ozone,
- fruits and vegetables,
- pesticide residues,
- influencing factors,
- food safety

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