Methods for the removal of pesticide residues in horticultural products
DOI:
https://doi.org/10.33448/rsd-v15i1.50467Keywords:
Vegetables, Pesticide residues, Technologies.Abstract
This integrative review provides an overview of methods for removing pesticides from horticultural products, based on studies published between 2020 and 2025 in the Virtual Health Library, using the following descriptors: pesticide residues, pesticides, agrochemicals, removal, reduction, elimination, vegetables, fruits, leafy greens. The search results were evaluated and selected considering the study objective and the inclusion and exclusion criteria. A total of 30 studies were selected for analysis, description, discussion, and knowledge synthesis. All articles included in this review were published in English. The years 2021 and 2022 showed the highest number of studies (56.67%). Additionally, 12 studies (40.0%) were published by researchers affiliated with Chinese institutions. The most analyzed pesticides were: boscalid, carbendazim, chlorothalonil, difenoconazole, pyraclostrobin, acetamiprid, λ-cyhalothrin, and imidacloprid. Chromatography was the main technique used to quantify pesticide residues. The pesticide removal methods investigated by the studies evaluated in this review were: ozonation (12 studies), soaking with household ingredients (10 studies), application of high and low temperatures (8 studies), ultrasound (7 studies), electrolyzed water (3 studies), and plasma-activated liquid (3 studies). The results highlight that the effectiveness of pesticide removal methods is directly related to the chemical characteristics of the pesticides. Furthermore, it is understood that the use of a single method is not sufficient for the complete elimination of pesticide residues in vegetables. Therefore, as a strategy to enhance pesticide residue removal, the use of combined methods is recommended.
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