Ozone as a Safety Post-Harvest Treatment for Chlorpyrifos Removal from Vegetables and its Effects on Vegetable Quality

  title={Ozone as a Safety Post-Harvest Treatment for Chlorpyrifos Removal from Vegetables and its Effects on Vegetable Quality},
  author={Khaled Ali Osman and Khaled and Fahad and Ali Mahmoud Ahmed Abdullah and Ommega Internationals},
The removal of chlorpyrifos pesticide residues from vegetables was achieved by using low level of ozonated water (OZW) for 15 60 min as contact times at 25 and 35oC. Recovered amount of chlorpyrifos was extracted using solid phase extraction (SPE) and then analyzed by gas chromatography-mass spectrometry (GC-MS). The initial levels of residual chlorpyrifos varied with the kind of vegetables, where arugula had the highest level followed by parsley, leek, tomato, carrot, cucumber, cabbage, and… 

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