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.