Reduction of four kinds of pesticide residues in vegetables

A reduction method of pesticide residues in vegetables was developed.To optimize the method-the residue reduction factors were measured under different treatments designed by orthogonal array.The results showed that removal ratios of chlorpyrifos,triadimefon,vinclozolin and chlorothalonil in cucumber were 26.61%~77.98%,8.10%～62.86%,75.26%～95.25% and 16.45%～79.45%,respectively.According to the average percentage of pesticide residues removed,the sequence of 4 factors was adjuvantsoakage timetime of ozone treatmentrinse times.After optimization,vegetables were treated for 20 min in tap water plus 2% vinegar with ozone,followed with soakage for 25 min,and then rinsed with tap water for 2 min.The results indicated that removal rates of chlorpyrifos,triadimefon,chlorothalonil and vinclozolin in 5 kinds of vegetables were 41.14%～75.71%,36.98%～67.08%,22.59%～88.72% and 29.86%～90.17%,respectively.