farmers grow vegetables and fruits. In order to control diseases and pests, they generally use pesticides. Therefore, pesticide residues in fruits and vegetables are inevitable. Therefore, people pay more and more attention to the food safety of fruits and vegetables. How to remove pesticide residues in fruits and vegetables has become a topic of increasing concern. Today, we will briefly introduce several methods to remove pesticide residues in fruits and vegetables for reference.
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1. Heating method
with the increase of temperature, the synthesis of carbamate insecticides accelerates. Therefore, some vegetables, melons and fruits that are difficult to be treated by other methods can be heated to remove local pesticides. Commonly used in celery, spinach, cabbage, cabbage, green pepper, cauliflower, beans and so on. The method is to wash the surface dirt with clean water, put it into boiling water for 2-5 minutes, and then rinse it with clean water for 1-2 times.
II. Alkaline water immersion
organophosphorus insecticides are synthesized rapidly in alkaline environment, so this method is an effective measure to remove pesticide pollution and can be used for all kinds of vegetables, melons and fruits. The method is to clean the surface dirt, soak it in alkaline water (ordinary 500ml water takes 5-10g of alkaline surface) for 5-15 minutes, and then rinse it with clean water for 3-5 times.
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3. Soaking and washing
the types of pesticides polluting vegetables are mainly organophosphorus pesticides. Organophosphorus pesticides are difficult to dissolve in water, and washing can only remove locally contaminated pesticides. However, washing is the fundamental way to remove other dirt on vegetables, melons and fruits and remove residual pesticides. It is mainly used for leaf vegetables, such as spinach, golden needle, leek flower, lettuce, cabbage, etc.
immersion washing method is to wash the surface dirt with water first, and then soak it with clean water for no less than 10 minutes. Fruit and vegetable cleaning agent can promote the dissolution of pesticides, so a small amount of fruit and vegetable cleaning agent can be added during soaking. After soaking, rinse with water for 2-3 times.
IV. storage method
pesticides can slowly combine into substances harmless to human body with the passage of time in the environment. Therefore, fruits and vegetables that are easy to keep can be stored for a certain time to reduce pesticide residues. This method is applicable to apple, kiwi fruit, white gourd and other varieties that are not easy to decay. Generally, it should be stored for more than 15 days. Be careful not to eat newly picked fruit without peeling immediately.