## 7 Conclusions and Outlook  
This paper reviews the process of degradation of pesticide residues in food and water by two oxidants, ozone and chlorine dioxide, where the efficiency of pesticide degradation is affected by factors such as temperature, light, and initial concentration. Herbicides, insecticides, and fungicides are used in large quantities during agricultural production and are detected in water bodies and food. It was found by summarizing that chlorine dioxide reacts with pesticides by the phenomenon of antibiotic electron transfer with functional groups (hydroxyl, thioether, amino, etc.) that have high electron density. Ozone in the gaseous state and pesticides also undergo electron transfer, and high electron density functional groups have an electrophilic reaction. In solution, there will be the decomposition of ozone generated by the free radicals together. Chlorine dioxide and ozone have strong oxidizing properties and are widely used in the food industry and water treatment industry. Chlorine dioxide and ozone have better degradation effects on pesticide residues, and the effects of chlorine dioxide and ozone on pesticide degradation are shown in Table 3. Chlorine dioxide can effectively degrade triazine herbicides, phenylurea herbicides, and sulfonylurea herbicides; has a good removal effect on organophosphorus insecticides, carbamate insecticides, pyrethroid insecticides, amide fungicides, and triazole fungicides; and a poor degradation effect on organochlorine pesticides. Ozone can degrade most of the pesticides, but ozone has problems such as a short half-life and extreme instability, which cannot effectively deal with pesticide residues. Therefore, these two oxidation technologies should be combined to design a set of efficient and low-cost programs according to the actual situation. However, according to the available literature, there are a number of problems to be solved for the degradation of pesticides by chlorine dioxide and ozone:  
1. Currently, there are many studies on the degradation of herbicides and insecticides by chlorine dioxide and ozone, but there is relatively little research on the degradation of fungicides. In the future, emphasis can be placed on the degradation of different types of fungicides. 2. Current research has focused on the mechanism of pesticide residues in water and on the surface of fruits and vegetables, and not enough attention has been paid to the toxicity of intermediate degradation products, which may be hazardous to human health. Future studies could focus on the toxicity of intermediate degradation products. \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Pesticide** & **Chlorine Dioxide** & **Ozone** & **Reference** \\ \hline \multirow{2}{*}{atrazine} & C(ClO\({}_{2}\)) = 100 uM, solar, 30 min, & C(O\({}_{3}\)/H\({}_{2}\)O\({}_{2}\)) = 20 mol/L & \multirow{2}{*}{[80,120]} \\  & degradation 100\% & pH = 7, degradation 92.59\% & \\  & C(ClO\({}_{2}\)) = 94 uM, pH = 4, & C(O\({}_{3}\)) = 34.8 mg/L & \\  & 2 min, degradation 97.8\% & & pH = 3, 2 h, degradation 20\% & [108,121] \\ \multirow{2}{*}{nicosulfuron} & C(ClO\({}_{2}\)) = 10 mg/L, pH = 3, 6 h, & & \\  & degradation 92.77\% & & none & [67] \\ \multirow{2}{*}{dimethoate} & C(ClO\({}_{2}\)) = 10 mg/L, 6 h, light, & C(O\({}_{3}\)) = 10 mg/L, 15 min, & \\  & degradation 98.22\% & & degradation 60.3\% & [36,122] \\ \multirow{2}{*}{methiocarb} & C(ClO\({}_{2}\)) = 63 uM, pH = 7.4, 6 h, 22 \({}^{\circ}\)C & C(O\({}_{3}\)) = 2.8 mg/L, pH = 7, 22 \({}^{\circ}\)C, & \\  & degradation 78.21\% & & degradation 100\% & [35,114] \\ \multirow{2}{*}{tebuconazole} & 0 \({}^{\circ}\)C, 24 d, degradation 31.29\% & & C(O\({}_{3}\)) = 0.4 ppm, 25 \({}^{\circ}\)C & \\  & & small degradation rate & \\ \multirow{2}{*}{lindane} & \multirow{2}{*}{none} & 57 mg/minO\({}_{3}\), pH = 12, degradation & \\  & & 82\% & [116] \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Degradation of pesticide residues by chlorine dioxide and ozone.