Ozone Treatment To Reduce or Remove Pesticides in Fruits and Vegetables

Roger Ruan, Professor
Paul Chen, Senior Research Associate
Ye-bo Li, Visiting Associate Professor
Shaobo Deng, Research Fellow
Zhe Liu, Research Assistant

Funding Source

Private Gifts, Minnesota Agricultural Experiment Station

Objective

The objectives of the present study are to determine the susceptibility of organophosphrous pesticides, such as malathion, to ozonation; evaluate the effectiveness of ozonation on pesticides degradation compared with the more commonly-used chlorination; and apply the method to fruit and vegetable treatment.

Need or Impact

Pesticide residues in fruits and vegetables is an important food safety issue. Traditional chlorination often leaves the hazardous residues in the food products and pollutes the environment. Ozonation is expected to be safer as well as more effective.

Project Status

In progress.