Use of ozone and detergent for removal of pesticides and improving storage quality of tomato

The efficiencies of two conventional domestic procedures (immersion in pure water and detergent solution at 0.25 and 1%) and two treatments using ozone (immersion in water with bubbling O3 and immersion in ozonated water, both at 1 and 3 mg L−1) were evaluated for the removal of residues of the fungicides azoxystrobin, chlorothalonil and difenoconazole in tomatoes. The fungicides were sprayed on the fruits at the recommended concentration for the crop. The residues in the tomatoes and in the washing solutions were determined by extraction with low-temperature partition techniques and analysis by gas chromatography. More concentrated solutions were more effective in removing pesticide residues. The water bubbled with ozone at 3 mg L−1 was the most efficient treatment for the removal of fungicides, reaching a reduction of 70–90% of the residues. However, the treatments with the lowest concentration of ozone had lower loss of fruit mass during storage. [Display omitted] •ESL/LTP and ELL/LTP successfully employed for pesticide quantification by GC/ECD.•Immersion in water and detergent solution removed a considerable part of the waste.•Treatments with ozone were more efficient in removing pesticide residues in tomatoes.•The use of ozone during processing and storage increases the shelf-life of the tomatoes.•In general the treatments did not change the quality of the fruits.