There are two forms of pesticide residues, one is attached to the surface of vegetables and fruits; the other is the growth of plants, pesticides directly into the roots and leaves of vegetables, fruits. The following methods can effectively remove pesticide residues in vegetables.
Soaking with water: Washing is the basic method for removing other contaminants from vegetables and fruits and removing residual pesticides. It is mainly used for leafy vegetables such as spinach, day lily, leeks, lettuce and Chinese cabbage. Generally, the surface dirt is rinsed off with water and then soaked in fresh water. However, the soaking time should not exceed 10 minutes so as to prevent pesticide residue on the surface from infiltrating the vegetables. Fruit and vegetable cleaning agents can increase the dissolution of pesticides, so a small amount of fruit and vegetable cleaning agents can be added during soaking. After soaking, rinse with running water for 2-3 times. The pesticides that pollute vegetables are mainly organic phosphorus insecticides. Organophosphorus pesticides are hardly soluble in water and this method can only remove some of the contaminated pesticides.
Alkaline water immersion method: organophosphorus pesticides decompose rapidly under alkaline conditions, so this method is an effective measure to remove pesticide contamination and can be used for various types of vegetables and fruits. The method is to first flush the surface dirt, soaked in alkaline water (generally 500 ml of water to add alkali 5-10 grams) 5-15 minutes, then rinse with water 3-5 times.
Peeling method: The amount of pesticides on the surface of vegetables and fruits is relatively high, so peeling off the skin is a good method for removing residual pesticides. Can be used for apple, pear, kiwi, cucumber, carrot, melon, pumpkin, zucchini, eggplant, radish and so on. When handling, it is necessary to prevent the fruits and vegetables that have been peeled off from mixing and contaminate again.
Storage method: Pesticides can slowly decompose into substances that are harmless to the human body in the environment over time. Therefore, for the easy preservation of fruits and vegetables can be stored for a certain period of time, reduce the amount of pesticide residues, apply to apples, kiwi, wax gourd and other non-perishable species, generally stored for more than 15 days. It is also recommended not to eat freshly picked unpeeled fruit immediately.
Heating method: Carbamate insecticides accelerate decomposition as the temperature increases. Therefore, some vegetables and fruits that are difficult to handle can be removed by heating to remove some pesticides. Commonly used in celery, spinach, cabbage, cabbage, green peppers, cauliflower, beans and so on. Wash the surface dirt first with clean water and remove it in boiling water for 2-5 minutes.
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