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BACKGROUND
Treatment by ozone water is an emerging technology for the degradation of pesticide residues in vegetables. The ozone dissolved in water generates hydroxyl radicals (·OH), which are highly effective in decomposing organic substances, such as malathion and carbosulfan.
RESULTS
We found that washing pak choi with 2.0 mg L−1 ozone water for 30 min resulted in 58.3% and 38.2% degradation...
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