摘要：This study was conducted to investigate the ef- fect of ozonation treatment at different ozone con- centrations (0.5, 2 and 5) ppm for different periods of time (5, 10 and 15) minutes 011 reduction percent- age of spiked myclobutanil of (2, 6 and 10) ppm on tomato fruits using gas chromatography equipped with micro electron capture detector. The results showed that ozonation treatment at 0.5, 2 and 10 ppm significantly reduced the spiked myclobutanil con- centration o11 tomato fruits, after 15 minutes of ozone treatment the concentration of myclobutanil was reached the allowed maximum residues limits i11 Co- dex Alimntarous a11d European regulations (0.3) ppm. The maximum reduction percentages after 15 1ni11 of ozone treatment at 0.5 ppm were 82.60, 85.96 a11d 90.31 % for spiked co11ce11trations of 1nyclobu- tanil at 2, 6 and 10 ppm, respectively. On the other hand_. the inzmimuin reduction percentages after ozone treatment for 15 min at 2 ppm were 88.82, 88.13 and 96.56 % for spiked concentration of 1ny- clobutanil at 2, 6 and 10 ppm, respectively. At last the maximum reduction percentages for 15 min at 5 ppm ozone concentration were 92.31, 94.80 and 98.32 % for spiked concentrations of myclobutanil at 2, 6 a11d 10 ppm, respectively. Mezmwhile, the reduc- tion percentages after soaking with tap water for 15 min were 12.37, 14.44 and 15.29% for 2, 6 a11d 10 ppm spiked myclobutanil concentrations 011 tomato fruits. It was concluded from this research that ozone treatment has a significant effect 011 myclobutanil spiked concentration and it could be used as a method for reductio11 of this pesticide residues i11 fruits and vegetables. Ozone affected the pesticides residues concentration in a concentration—time de- pendent. manner.
