How to Remove Pesticides from Vegetables and Fruits

1, soaking water washing method: mainly used for leafy vegetables, such as lettuce, cabbage, celery and other cleaning. The surface dirt is generally rinsed off with water. Then soaked in water and soaked for not less than 10 minutes. When necessary, fruit and vegetable cleaning agents can be added to increase the dissolution of pesticides and to wash out poorly water-soluble pesticides. So washing and soaking two or three times, you can remove most of the remaining pesticide ingredients.

2, alkaline water immersion method: most of the organic phosphorus insecticide can be rapidly decomposed in alkaline environment, so according to the ratio of 5-10 grams of drinking water in 500 ml of water to prepare alkaline water, and then put the initial rinse of vegetables After immersing for 5-10 minutes, rinse the vegetables with water and repeat the washing for about 3 times.

3. Heating method: As the temperature rises, the carbamate insecticide will accelerate decomposition. For some vegetables that are difficult to handle by other methods, some residual pesticides can be removed by heating. Commonly used for cabbage, green peppers, beans and so on. The method is to first wash the surface dirt with clean water, put it in boiling water for 2-5 minutes, and then rinse it with water for 1-2 times before cooking. According to the test, more than 90% of residual pesticides can be removed.

4. Storage method: pesticides can slowly decompose into substances that are harmless to the human body in the air over time. For some easy-to-preserve vegetables, it can be stored for a certain period of time to reduce the amount of pesticide residues. This law applies to wax gourd, pumpkin, potatoes and other non-perishable varieties. It should generally be stored for more than 10-15 days. It is also recommended not to eat newly picked unpeeled fruits immediately.

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