PULLMAN — A team of researchers from Washington State University has developed a test for the residue of toxic herbicides in fruit and vegetables using relatively simple nanoparticles, according to a WSU press release.

According to the press release, the team used the nanoparticles to detect atrazine and acetochlor in samples of apples, strawberries, cabbage, corn and fruit juice. The two herbicides are widely used by U.S. farmers and orchardists, and both farmers and food processors are required by the U.S. Food and Drug Administration to keep the levels of roughly 800 tested-for chemicals at safe levels.

The nanoparticle involves small platinum-palladium particles to catalyze a reaction that changes the color of a pureed fruit or vegetable sample if the chemical is present. The nanoparticle can either be used in the field with a small portable unit or on a simple test strip that changes color and can be read with a smartphone, the press release said.

“We want to come up with a low-cost method that can be used in the field or the laboratory,” said WSU professor Bernie Van Wie in the press release.

The press release said WSU is currently working with a company to commercialize the technology, which was developed with financial assistance from the U.S. Department of Agriculture.