Abstract:

The efficacy of ozone to remove residual pesticides on the surface of vegetables by immersing them in water
while continuously introducing ozone was investigated as well as its effect on vegetable quality. Several effective approaches
were proposed to reduce vitamin C (VC) loss. The results showed that the removal efficiency of pesticide residues by ozone
was dependent on ozone treatment time and the type of pesticides. The removal process of pesticides could be accelerated by
continuously introducing ozone. Cypermethrin, cyhalothrin and parathion were removed in decreasing order of efficiency.
The surface of vegetables could be destroyed and the content of VC was reduced by ozone treatment. Under the same
conditions, the absolute amount and percentage of VC loss in leaf vegetables were higher than in fruit vegetables, and
the decreasing order was Brassica alboglabra L. H. Bailey, Brassica rapa L.Chinensis Group, Capsicum annuum L. and
Cucumis sativus L. The VC loss could be reduced by shortening the treatment time, adding a small amount of vinegar or
lowering the water temperature.

Key words: ozone, residue, vegetable, vitamin C, removal rate