There are several simple ways to remove pesticide residues from vegetables and fruits in the family:
Soaking and washing method: The pesticides contaminated by vegetables are mainly organophosphorus insecticides, and organophosphorus pesticides are hardly soluble in water. This method can only remove some contaminated pesticides. However, 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, chives, lettuce, and Chinese cabbage. Generally, the surface dirt is washed away with water, then soaked in water and immersed for not less than 10 minutes. Fruit and vegetable cleaning agents can increase the dissolution of pesticides, so a small amount of fruit and vegetable cleaning agent can be added during soaking. Rinse with water for two or three times after soaking.
Alkaline water immersion method: Organophosphorus pesticides decompose rapidly in an alkaline environment, so this method is an effective measure to remove pesticide pollution. Can be used for all kinds of vegetables and fruits. The method is to first rinse the surface dirt, soak in alkaline water (usually add 5 to 10 grams of alkali surface in 500 ml of water) for 5 to 15 minutes, then rinse with water for 3 to 5 times.
Peeling method: The amount of pesticide on the surface of vegetables and fruits is relatively large, so peeling and peeling is a better method to remove residual pesticides. Can be used for apple, pear, kiwi, cucumber, carrot, melon, pumpkin, zucchini, eggplant, radish and so on.
Storage method: Pesticides can be slowly decomposed into substances that are harmless to the human body over time during storage. Therefore, the fruits and vegetables that are easy to preserve can be stored for a certain period of time, and the amount of pesticide residues is small. Suitable for apple, kiwi, melon and other non-perishable species. Generally stored for more than 15 days. It is also recommended not to consume freshly harvested unpeeled fruit immediately.
Heating method: Carbamate insecticides accelerate decomposition as temperature increases. Therefore, some vegetables and fruits that are difficult to handle by other methods can remove some pesticides by heating. Commonly used in celery, spinach, pakchoi, cabbage, green pepper, cauliflower, beans and so on. Wash the surface with clean water, remove it in boiling water for 2 to 5 minutes, then wash it once or twice with water.
According to the actual situation, the combination of the above methods will have a better effect.
Soaking and washing method: The pesticides contaminated by vegetables are mainly organophosphorus insecticides, and organophosphorus pesticides are hardly soluble in water. This method can only remove some contaminated pesticides. However, 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, chives, lettuce, and Chinese cabbage. Generally, the surface dirt is washed away with water, then soaked in water and immersed for not less than 10 minutes. Fruit and vegetable cleaning agents can increase the dissolution of pesticides, so a small amount of fruit and vegetable cleaning agent can be added during soaking. Rinse with water for two or three times after soaking.
Alkaline water immersion method: Organophosphorus pesticides decompose rapidly in an alkaline environment, so this method is an effective measure to remove pesticide pollution. Can be used for all kinds of vegetables and fruits. The method is to first rinse the surface dirt, soak in alkaline water (usually add 5 to 10 grams of alkali surface in 500 ml of water) for 5 to 15 minutes, then rinse with water for 3 to 5 times.
Peeling method: The amount of pesticide on the surface of vegetables and fruits is relatively large, so peeling and peeling is a better method to remove residual pesticides. Can be used for apple, pear, kiwi, cucumber, carrot, melon, pumpkin, zucchini, eggplant, radish and so on.
Storage method: Pesticides can be slowly decomposed into substances that are harmless to the human body over time during storage. Therefore, the fruits and vegetables that are easy to preserve can be stored for a certain period of time, and the amount of pesticide residues is small. Suitable for apple, kiwi, melon and other non-perishable species. Generally stored for more than 15 days. It is also recommended not to consume freshly harvested unpeeled fruit immediately.
Heating method: Carbamate insecticides accelerate decomposition as temperature increases. Therefore, some vegetables and fruits that are difficult to handle by other methods can remove some pesticides by heating. Commonly used in celery, spinach, pakchoi, cabbage, green pepper, cauliflower, beans and so on. Wash the surface with clean water, remove it in boiling water for 2 to 5 minutes, then wash it once or twice with water.
According to the actual situation, the combination of the above methods will have a better effect.
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