How to remove pesticide residues from fruits and vegetables？
Peeling: The surface of the vegetables is waxy and it is easy to adsorb pesticides. Therefore, vegetables that can be peeled should be peeled and then eaten.
Washing: Chlorine in tap water can remove some pesticide residues. Generally, vegetables should be rinsed with water for at least 3 to 6 times, then immersed in strontium brine and rinsed again. For the packaged vegetables, you can cut them first, soak them in clean water for 1 to 2 hours, then rinse them with water to remove the residual pesticides.
Generally, after immersing in water, 40% of the residual pesticide in vegetables can be removed, and tomatoes can be removed by more than 90%. However, washing can only wash the ordinary water-soluble pesticides on the surface of vegetables, at least two can not be washed off. One is an acidic pesticide, which reacts with vegetables and sticks to the surface of the vegetable. Another one is permeable, which penetrates into the cells of vegetables.
This kind of thing can’t be washed out.
Alkaline washing: first put a teaspoon of alkali powder (anhydrous sodium carbonate) or ice alkali (crystalline sodium carbonate) in the water and mix well before adding the vegetables. Soak for 5-6 minutes, pour out the alkaline water, then rinse with water. If there is no alkali powder or ice alkali, you can use baking soda instead, but it is usually about 15 minutes to extend the soaking time properly.
Dishwashing: Wash with 300 times diluted with detergent, then rinse with water for 1-2 times to remove bacteria, eggs and residual pesticides from vegetables.
Hot water: The best way to remove some residual pesticides is hot, such as green pepper, cauliflower, beans, celery, etc. It is best to use boiling water before boiling or burning in the pot. According to the test, more than 90% of residual pesticides can be removed.
But if the detergent is not washed clean, it is harmful.
Sunlight: Using the multi-spectral effect of sunlight, some pesticide residues in vegetables will be decomposed and destroyed. In this way, the vegetables dried after sun exposure have fewer pesticide residues. It has been determined that fresh vegetables and fruits are exposed to sunlight for 5 minutes, and the residual amount of organochlorine and organic mercury pesticides is 60%.
For vegetables that are convenient to store, it is best to leave it for a period of time. The oxygen in the air and the color enzyme in the vegetable have a certain decomposition effect on the residual pesticide. After purchasing vegetables, the average chemical disappearance rate of residual chemical pesticides was 5% after being left at room temperature for about 24 hours.
In addition, washing vegetables with rice water can remove some pesticides left on vegetables. Most of China currently uses organophosphorus pesticides such as methamidophos, phoxim, dichlorvos, and dimethoate to kill insects. These pesticides lose their toxicity when they encounter acidic substances.
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