Effect of ozone application on the removal of pesticides from grapes and green bell peppers and changes in their nutraceutical quality.

The present study evaluates the efficacy of ozonated water for the removal of pesticide residues in grapes and green bell peppers. Fruit fortified with pesticides (azoxystrobin, chlorothalonil, chlorpyrifos, cypermethrin, hexaconazole and methyl parathion) were subjected to 15 and 30 min aqueous ozone treatment. GC analysis of ozonated fruits showed a 48.

Evaluation of ozonation technique for pesticide residue removal and its effect on ascorbic acid, cyanidin-3-glucoside, and polyphenols in apple (Malus domesticus) fruits.

Ozonated water dip technique was evaluated for the detoxification of six pesticides, i.e., chlorpyrifos, cypermethrin, azoxystrobin, hexaconazole, methyl parathion, and chlorothalonil from apple fruits.