摘要：This study was conducted to investigate the effect of ozonation treatment at different ozone concentrations (0.5 and 2) ppm for different periods of time (5 and 15) minutes on reduction percentage of spiked chlorfenapyr of (2 and 10) ppm on tomato fruits using gas chromatography equipped with micro electron capture detector. The results showed that ozonation treatment at 0.5 and 2 ppm significantly reduced the spiked chlorfenapyr concentration on tomato fruits, although after 15 minutes of ozone treatment the concentration of chlorfenapyr did not reach the allowed maximum residues limits in the European regulations (0.01) ppm. The maximum reduction percentages after 15 min of ozone treatment at 0.5 ppm were 78.72 and 88.88 % for spiked concentration of chlorfenapyr at 2 and 10 ppm, respectively. On the other hand, the maximum reduction percentages after ozone treatment for 15 min at 2 ppm were 84.97 and 92.90 % for spiked concentration of chlorfenapyr 2 and 10 ppm, respectively, on tomato fruits. Meanwhile, the reduction percentages after soaking with tap water for 15 min were 10.24 and 13.43 % for2 and 10 ppm spiked chlorfenapyr concentrations on tomato fruits. It was concluded from this research that ozone treatment had a significant effect on chlorfenapyr spiked concentration and it could be used as a method for reduction of this pesticide residues in fruits and vegetables. Ozone affected the pesticides residues concentration in a concentration–time dependent manner.
