Fresh fruits and vegetables, though essential for a healthy diet, frequently carry residues of agricultural pesticides, substances linked to a range of health risks, including genetic disorders and neurotoxicity. Traditional cleaning techniques like water rinsing or chlorine baths only partially remove these residues and may even introduce new safety concerns. In response, researchers have been investigating ultrasound-assisted cleaning (UAC) and electrolyzed water (EW) as more effective, eco-friendly alternatives.

UAC employs high-frequency sound waves (typically 20–60 kHz) to produce microscopic cavitation bubbles in water. When these bubbles collapse, they generate intense localized forces that dislodge pesticide particles from the surface of produce. This method has proven effective in laboratory settings, notably removing residues from strawberries, plums, cucumbers, and leafy greens.

Studies have shown that combining ultrasound with oxidizing agents like ozone or reactive oxygen can enhance its cleaning performance without damaging food texture (Azam et al., 2020). Electrolyzed water, divided into acidic (AcEW) and alkaline (AlEW) types, is produced by passing an electric current through a saline solution. These fluids offer strong oxidizing power (especially AcEW) or mild detergent effects (in the case of AlEW).

In trials on fresh-cut cabbage, broccoli, and color peppers, continuous and intermittent shaking with AcEW or AlEW achieved pesticide removal rates between 72% and 91% without harming the vegetables’ texture (Liu et al., 2021).

Meanwhile, commercial kitchen devices using electrolyzed water achieved nearly 100% reduction of certain pesticides like malathion and fenitrothion in water-based tests (Studziński et al., 2024), although they also produced transformation byproducts with notable toxicity.

Taken together, both UAC and EW technologies offer practical improvements over conventional washing. Each can be optimized for different produce types and pesticide classes.

While more validation is needed for real-world deployment, especially regarding potential toxic byproducts in EW, these techniques already demonstrate a clear advantage in reducing harmful residues from everyday food.