Table 5.

Effect of ozone treatment on pesticide degradation in horticulture production

Food material	Type of pesticide	Concentration of pesticide	Time kept under ozone (min)	Level of reduction (%)	References
Apple fruit	Boscalid	3 ppm in ozonized water	15–20	42	Sadło et al. (2017)
Cabbages	Chlorothalonil	250 mg/h ozone gas	15	77	Chen et al. (2013)
Carrots	Difenoconazole	5 mg/L ozone gas	10–15	95.3	Souza et al. (2018)
Chili	Chlorpyrifos	Ozone fumigation with constant flow rate of 5.5 g/h	30	68	Sintuya et al. (2018)
Lettuce	Chlorpyrifos	5 ppm ozone gas	15	97.15	Wu et al. (2019)
Spinach	Chlorpyrifos Acetamiprid	Ozone wash with water (0.4 mg/L)	30	53	Wu et al. (2019)
Tomato	Fenitrothion	Ozone wash with water (2 ppm) in a microbubble format	20	98.32	Pandiselvam et al. (2020)