Degradation of azoxystrobin, boscalid, and chlorpyrifos residues on strawberries using vapor-phase chlorine radical advanced oxidation process

) on fruits and vegetables. To examine the effect of this AOP on pesticide residues, strawberries were spiked with a known amount of each pesticide and exposed to vapor phase chlorine-radical AOP consisting of UV-C, ozone, and electrolyzed water containing free chlorine from 30 s to 30 min. The vapor-phase chlorine radical AOP was able to degrade the pesticides on the surface of strawberries, but the amount of degradation varied among the pesticides. Azoxystrobin and chlorpyrifos were degraded up to an average of 35 and 48%, respectively, while boscalid was degraded on average by 13%. The absorbance of pesticides into the strawberry could have limited the degradation by the vapor-phase chlorine radical AOP, which mainly acts at the surface of the fruit.