5 methods for removing pesticide residues from fruits and vegetables

Pesticides are a "two-edged sword" in that a certain amount of pesticide use can eliminate pests, sterilize, control weeds, and increase the yield of fruits and vegetables and crops, but excessive pesticide residues on fruits and vegetables pose a potential threat to human health. How do you effectively remove pesticide residues from fruits and vegetables in your family?

Method of soaking and washing. Water soaking iswater testing tds meter the most basic method for removing pesticide residues from leafy vegetables. After rinsing off the surface dirt, soak in water for at least 10 minutes. Most pesticides for organophosphorus pesticides will rapidly decompose and fail in an alkaline environment, so a baking soda alkaline soaking method can be used to remove pesticide residues from all types of vegetables and fruits.

Method of light. Organophosphorus and carbamate pesticides with volatile components will decompose and be destroyed after exposure to sunlight. For apples, potatoes, sweet potatoes, and other fruits and vegetables, place them in the sun for 5 minutes to allow the internal part of the pesticide to decompose.

Method of cooking with heat. Most pesticide residues in fruits and vegetables for pesticides, such pesticides will be easily broken down after, so for some other difficult to deal with fruits and vegetables, the use of boiling water heating to scalding, remove pesticide residues is very effective. Place the cleaned fruits and vegetables in boiling water for 1 to 2 minutes before rinsing with water. Beans, cauliflower, garlic shoots, celery, and other vegetables are all candidates.

Method of peeling. The amount of pesticides on the skin of fruits and vegetables, such as apples, pears, cucumbers, eggplant, carrots, and so on, is relatively high, especially on the surface of fruits and vegetables with wax, more easily adsorbed pesticides. As a result, when eating fruits and vegetables that can be peeled, remove the skin after eating the fleshy part, which is both tasty and safe.

Storage and method of storage. Fruits and vegetables in storage, oxygen in the air, and fruits and vegetables in enzymes and other active substances can react with residual pesticides, resulting in pesticide oxidation degradation, pesticide residue reduction, and pesticide toxicity reduction. Fruits and vegetables, such as potatoes, sweet potatoes, pumpkins, winter squash, and so on, can be stored for a set period of time to reduce pesticide residues. Pesticide residues are reduced in part by storage and storage methods.

18