臭氧技术对果蔬农残去除效果的研究进展

近年来，臭氧技术在降解农药残留方面表现出良好的效果，且不会对果蔬造成二次污染，被认为是一种绿色的处理技术，其应用方式主要有熏蒸法和浸泡法两种。本文结合近年来的研究成果，综述了臭氧气氛熏蒸法和臭氧水浸泡法降解果蔬中多种常见农药的效果，以及对两种方法效果的对比；并介绍了影响臭氧作用效果的因素，包括气相温度和湿度、水温、臭氧气泡大小和pH等，以此为臭氧技术降解果蔬农残的实际应用提供理论指导。

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

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.