How to keep pesticide residues from exceeding the standard in greenhouse vegetable cultivation?

Summary. Dear, 10% of pesticide residues in vegetables are considered to be exceeded. For example, 100 kilograms of pesticides. With one kilogram of water spray, it should not exceed the standard. After a heavy rain or a week later, it's fine.

Dear, 10% of pesticide residues in vegetables are considered to be exceeded. For example, 100 kilograms of pesticides. With one kilogram of water spray, it should not exceed the standard. After a heavy rain or a week later, it's fine.

According to the vegetables on the ground, how many acres of land, how many pesticides are sprayed. A bottle of pesticide capped, mixed with half a watering can water! According to this ratio, it is not exceeded. On the contrary, it is greater than 2 exceedance.

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These will be dissolved by the moisture in the soil as fertilizer, and the plants will turn it into essential elements for absorption, so it is recommended not to worry, it will not cause human poisoning.

1. Use water to rinse and soak most pesticides are acidic, as long as you use slightly alkaline rice washing water or detergent, you can remove most of the pesticides, but do not break the vegetable leaves in the washing process, otherwise it will lead to secondary pollution in the vegetable leaves. Most pesticides are water-soluble, generally on the surface of vegetables, as long as they are cleaned well, the surface of the pesticide can be cleaned.

2. When eating vegetables, you can peel off the skin, many vegetables have the most pesticides attached to the outermost leaves, and the skin can be peeled off to avoid the risk of eating pesticides. You can use hot water to scald, blanch the vegetables in hot water for about two minutes, and then rinse them twice with clean water to remove 90% of the residual medicine.

3. You can add salt and clean it, such as cucumbers or tomatoes and other vegetables after cleaning if I still don't feel at ease, you can put salt on the cutting board, gently turn the cucumber or tomato on the salt with your hands, and then wash off the salt with water, so that the pesticide on the cucumber can be washed off.

I know that there are zucchini, Chinese cabbage, eggplant, tomatoes, as well as purple cabbage, spinach, all of which contain pesticide residues.

Varieties with a high detection rate of pesticide residues in leafy vegetables include Chinese cabbage, rape, leeks, cabbage, celery and other vegetables.

Reasons: 1. Because the edible parts of leafy vegetables are usually close to the soil surface, they are susceptible to insect pests, and the main pesticide application parts are edible parts, and they are also easy to attach pesticides, such as rape, leeks, etc.;

2. Because the growth cycle of leafy vegetables is usually relatively short, after the application of pesticides, vegetable farmers often harvest and market before the safe interval in order to ensure the freshness of vegetables.

Broccoli, tomatoes, Chinese cabbage, rape flowers, celery. Eggplant. Amaranth, these leafy green vegetables contain pesticides that exceed the standard. Therefore, when buying, try to buy farmhouse vegetables.

Ordinary cooking cannot completely remove pesticides. But in general, cleaning can still remove pesticides from the surface of crops, and I don't agree with the person who said that pesticides are integrated into the plant tissue. Pesticides are systemic, but not every one of them gets inside the crop.

For example, the amount of pesticide residue in the peel of an apple is more than that inside an apple, the chaff is more than a grain of rice, the peel of a banana is more than the pulp of a banana, and so on.

Only a few examples can be given, chlorothalonil - open condition cooking - degradation 85-95%; chlorothalonil - cooking under closed conditions - 50% hydrolysis, hydrolysate is found in soup; Deltamethrin - boiling water - half-life 9min; DDT - boiling - non-degradable from potato seeds; Dimethoate in rice - boiled - degraded by 20%. 2) In fact, there are not too many systemic pesticides, most of the pesticides after use, as long as they still exist on the surface of the crop, avocado, banana, citrus, kiwifruit, mango and pineapple can actually completely remove pesticide residues from the fruit. For example, methylpyrimidine thion may be present in the peel of citrus tests, but it is basically undetectable in the pulp.

The effect of storage and processing on pesticide residues--World Pesticides, No.02, 1995.

In addition, the landlord must also have an awareness that pesticides are also a kind of chemical compounds, and they will continue to degrade and transform in the middle of the environment. Generally speaking, (except for those well-known persistent organic pollutants, pops), most of the pesticides on the market are low-toxicity and easily degradable pesticides, we have done a lot of pesticide residue tests, the general degradation half-life is less than 10 days, some drugs used in cucumbers and other crops are faster, may have a half-life of less than 1 day, therefore, in fact, as long as the farmer uncle according to the instructions on the pesticide packaging bag, according to the dose according to the safe interval to harvest (that is, how many days after the drug can be collected), The food delivered to the landlord's table was perfectly safe. At present, the biggest problem of pesticide residues in China is that the farmer uncle does not care so much, he will go on the market after the medicine, and he will play a little more each time, and some of the medicine that will be harvested for a long time will be used to fight the crops that are harvested for a short time.

As long as they see the effect well, they really don't care what happens after the fight.

1. Soaking and washing method: vegetable stain

The varieties of DUs dyed are mainly organic.

Zhi phosphorus insecticides, pesticide residues to remove experience insoluble in water, this genus method can only remove part of the polluted pesticides, first rinse off the surface dirt with water, and then soak with water, soak for not less than 10 minutes, fruit and vegetable cleaning agent can increase the dissolution of pesticides, so when soaking, you can add a small amount of fruit and vegetable cleaning agent to soak and then rinse with running water two or three times. z.Alkaline water immersion method:

Organophosphate insecticides decompose rapidly in an alkaline environment, so this method is an effective measure to remove pesticide contamination. It can be used for all kinds of vegetables and fruits. The method is to rinse the surface dirt first, soak it in alkaline water (generally add 5 to 10 grams of alkaline noodles in soo ml water) for about 10 minutes, and then rinse it with water for 3 to s 3

The amount of pesticides on the surface of vegetables and fruits is relatively large, so peeling is a better way to remove residual pesticides. It can be used for apples, pears, kiwis, cucumbers, carrots, winter melons, pumpkins, zucchini, eggplants, turnips, etc. 4. Storage method:

Pesticides can slowly decompose over time during storage into substances that are harmless to humans. It is suitable for apples, peaches, winter melons and other non-perishable species. Generally, it is stored for more than 15 days after rinsing.

5. Heating method: Some pesticides can accelerate decomposition as the temperature increases. It is often used in celery, spinach, bok choy, cabbage, green pepper, cauliflower, beans, etc.

Wash the surface dirt with clean water, put it in boiling water for 2 to 5 minutes to remove it, and then wash it with clean water.

One or two times.

In Guangdong, most people clean up vegetables with pesticides: first, the vegetables must be soaked and washed; secondly, boil water, put a little oil, and thoroughly pass the greens through boiling water, and then use cold water for another trip; Finally, put salt and oil in the pan and fry it before eating. This removes at least most of the pesticides.

Pesticides are not germs and cannot be killed in the form of temperature. It can only be cleaned and emitted in the air.

Nowadays, most pesticides are chemical pesticides, not cooked with water, generally soaked in water for a quarter of an hour can remove most of the pesticide residues, but if you use prohibited pesticides, no matter what, you can't eat.

Most of the pesticides used now are organic synthetic pesticides, it is difficult to decompose the version by the cooking temperature, and then there is a pesticide residue problem, cleaning can only remove the pesticide residue on the surface, more accurately it should be pesticide residue, the real pesticide residue has been integrated into the plant tissue, it is generally difficult to remove. However, thoroughly cleaning the surface of vegetables can still greatly reduce the intake of pesticides, so vegetables and fruits should be cleaned well before eating!

Different pesticides have different reactivation and temperature resistance.

Heating can remove the BAI residue pesticide du in vegetables in different processes. It is mainly affected by the following aspects:

1) There are obvious differences in the degree of damage after heating with different types of agricultural drugs. For example, methyl 1605 and malathion in spinach can disappear by 96% to 100%; cloxindan, which can disappear by 93%; Toxaphene disappeared by 27%; Phosphorus trithion, on the other hand, disappeared only 17 per cent.

2) It is related to the pH of the vegetables themselves and cooking. For example, the pesticide malathion rarely disappears when heated in more acidic vegetables; And in weakly acidic or weakly alkaline vegetables, it disappears a lot. Therefore, adding some alkali when cooking and heating makes the detoxification effect obvious.

3) It is closely related to the temperature and time of heating. Obviously, the longer the heating temperature is high, the greater the disappearance of pesticides.

Some of them can be decomposed, but most pesticides are fat-soluble and easily miscible with edible oils.

I think the first thing to do is to wash and soak more. In this way, there will be much less residue, and you will be able to eat it with peace of mind when you cook it. Hehe.

Experts say you can copy the destruction! Haha......It is recommended that you.

Organic pesticides are a typical class of environmental pollutants, and natural degradation is the main process of their elimination in soil. In soil and water, natural degradation mechanisms such as organic pesticide biodegradation, photolysis, hydrolysis and chemical oxidation are common pesticide degradation mechanisms. Different pesticide residues have a long and short degradation time, and the half-life ranges from a few days to hundreds of days, and it is difficult to give a general number.

At present, many developed countries in Europe will re-evaluate the long-residual pesticides, and many pesticides have entered the banned list.

The method of removing pesticide residues by heating and cooking is only applicable to certain types of pesticides: because carbamate insecticides will accelerate the decomposition with the increase of temperature, some fruits and vegetables that are difficult to treat by other methods can be removed by heating to remove some residual pesticides. Generally, the washed fruits and vegetables are placed in boiling water for 2-5 minutes, then removed immediately, and then washed with water 1-2 times and then placed in a pot to cook into dishes.

Look at the composition of pesticides, such as the herbicide paraquat, which is highly toxic but has little residue because the part of the vegetable that comes into contact with paraquat dies, and paraquat is passivated when it enters the soil, loses its effect and is not absorbed by the plant.

It depends on what kind of pesticide it is, if it is Bordeaux liquid, it is faster. If it's DDT, hehe.

Pesticide residues refer to the use of pesticides in agriculture, some pesticide residues in vegetables, fruits, fresh fruits and other ingredients and soil layer, water quality, we will immediately take serious harm to physical and mental health, and with social progress and the improvement of quality of life, we also attach more importance to food hygiene and safety. Pesticide residues exist in vegetables and fruits for a long time, so how to reduce pesticide residues when growing fruits? Let's share it with you.

In the production and manufacturing, we should vigorously carry out agricultural and animal husbandry prevention, pest control, and select vegetable species with strong disease resistance and drought resistance, which can reduce the application of pesticides and reduce pesticide residues. If it is very easy to produce pests and diseases under the heavy cropping standard, the stubble rotation method can be used to reduce the accumulation of pathogens of vine blight in the soil environment. At the same time, you can also set up a shade net to build a natural barrier according to manpower to keep pests out of the net, so as to prevent moths, reduce pesticide demand, and reduce pesticide residues.

In the selection of low pesticide residues, the first thing to consider is that the pesticide residue time is long, the large pesticide residue is limited to low species, in the selection of slightly toxic, low residue pesticides can not be used to extinguish pests and diseases, according to the type of vegetables to select the medium level of toxicity of pesticides, as far as possible to reduce the application of relatively high pesticides, at the same time to pay special attention to not increase the concentration value of the agent and the frequency of spraying.

The safety interval of a pesticide is the time between the last spraying and the time before the food crop is obtained and applied, from the time the pesticide is applied to the time it takes for the residue to be reduced to the allowable residue. Due to the different growth and season of various vegetables, and the dissolution and subsipation of various pesticides, the safety interval after the use of pesticides is also different. Therefore, it is very important to accurately grasp the pesticide safety interval to reduce pesticide residues, and the highly recommended dosage application on the label instructions should be strictly implemented, and the dosage and frequency of application should not be increased arbitrarily to prevent the increase of pesticide residues.

There are certain differences in the resistance of different vegetable species and the gestation period, and the long-term single application of the same agent will promote the resistance of pests and diseases. Therefore, growers should apply different pesticides alternately and alternately according to the regularity of pesticide toxicity and pests and diseases, and integrate the weather and the growth and development stages of vegetables and fruits, which is conducive to maintaining the control effect and service life of the agent. After the pesticide is mixed, it should be used with the mixture, and a variety of pesticides can not be hastily mixed into the application, and the pesticide residue after mixing should be less than a single pesticide, and the prevention effect should be higher than that of a single species.

When planting, we must make better adjustments to pesticides, and pay attention to the proportion of pesticides, so as to reduce pesticide residues and prevent some diseases.

When planting vegetables, it is necessary to apply a little pesticide at the beginning, and then a little pesticide when it is almost ripe, which can reduce pesticide residues.

It is necessary to reduce the use of pesticides, and to actively carry out agricultural prevention and control, biological control, and reasonable selection of pesticides, to comply with the safety interval of pesticides.

First, how to choose safe pesticides for growing vegetables in greenhouses?

1.Before use, it is necessary to understand the performance and use method of each pesticide, and correctly select pesticides according to the characteristics and objects of diseases and insects in the shed, so as to achieve a target.

2. Considering the warm and humid environment in the shed, it is not advisable to spray in rainy days or high temperatures, so as to prevent spraying in the case of too high humidity in the shed and reduce the efficacy.

3. Rotation of drugs should be used alternately according to different types of pesticides with different mechanisms of action. The mechanism of action of various pesticides is different, and if attention is paid to rotation, pest and disease resistance can be avoided or delayed.

of the generation. Safe use of pesticides in the production of vegetables should be selected with high efficiency, low toxicity and low residues, do not increase the concentration of liquid medicine at will, the number of drugs can not be too much, and the drugs should be used strictly according to the interval

II,Choosing the right pesticide is important

The vegetables generally cultivated in the greenhouse are organic vegetables, and the most taboo thing for people is harmful pesticides, which are composed of some chemicals.

If you choose unsafe pesticides, it is harmful to our healthBecause the pesticides are hit on the vegetables, and then the vegetables enter our body and are eaten by us, which has a great impact on the human body, and it may not be reflected in a short period of time, but if it is a long time,It can lead to chronic poisoning in the human body and may even lead to Alzheimer's disease.

How important it is to choose safe pesticides, so when we go out to buy vegetables and go home, we must clean a few more dishes with water, and then soak them in hot water before stir-frying, isn't there a saying, can high temperature be disinfected, boiled, can generally eliminate 80% of crop residues, no one can guarantee whether there are pesticides on it.

Third, the advantages of organic vegetables.

Organic vegetables are relatively better, but it is quite expensive, the advantage of organic vegetables is that there are fewer residues in crops, organic vegetables use natural fertilizers, and ordinary vegetables are used with chemical pesticides, but there may be residual chemicals on it, which is harmful to the human body.