Pesticide residue elimination for fruits and vegetables: the mechanisms, applications, and future trends of thermal and non-thermal technologies

Sustainable emerging sonication processing: Impact on fungicide reduction and the overall quality characteristics of tomato juice

“…With the rapid increase in world population, food needs, and edible product quality, pesticides (herbicides, fungicides, insecticides, and others) are rising in agriculture [1] . Pesticides are broadly used in agriculture to possess the spoilage induced by various fungus diseases and pests, providing high quantity, better quality, and preventing yield losses [2] . Humans' primary exposure to pesticide residues is via food consumption, mainly fruits and vegetables (F&V).…”

High-intensity ultrasonication impact on the chlorothalonil fungicide and its reduction pathway in spinach juice

“…Based on sonication intensity, there are two kinds of cavitations: transient and stable. As transient cavitation, in a short time under high sonication intensity, bubbles gain the required size quickly and burst, which would induce high temperature (>5000 K) and pressure (>100 MPa) [12] , [13] . It provokes pesticide pyrolysis and cell breakdown to stimulate reactions between pesticide residues and reactive specie.…”

“…It provokes pesticide pyrolysis and cell breakdown to stimulate reactions between pesticide residues and reactive specie. Moreover, the sonication cavitation phenomenon also induces free radicals, which react with pesticides in the liquid medium [12] , [14] . During sonication, pesticide reduction might be associated with an increased OH* radical, which helps break down the pesticide's mother compound [15] .…”

Nondestructive testing methods for pesticide residue in food commodities: A review

“…Fruits and vegetables are routinely treated with pesticides due to their high sensitivity to pests and plant diseases. Pesticide usage helps to preserve excellent quality during the growing season; however, it eventually results in pesticide residues after harvesting (Zhang et al., 2022). As a result, greater consumption of fruits and vegetables increases the risk of exceeding MRLs, which could lead to foodborne illnesses.…”