What are the effects of pesticide residues on fruit and vegetable products?

The harm of pesticide residues to the human body every day is rooted in nutrients from food to meet the needs of the body, according to the Chinese Nutrition Society recommends that the human body needs about 1 kg of vegetables and fruits, vegetables and fruits are the main vitamin C, and the types of pesticides we residue every day are mainly organophosphorus and organochlorine. Eating a small amount of residual pesticides will degrade the human body itself and will not suddenly cause acute poisoning, but long-term consumption of agricultural products with residual pesticides will inevitably bring great harm to human health. The hazards are as follows:

1. Cause the decline of body immunity: long-term consumption of vegetables with residual pesticides, after the pesticides are absorbed by the blood, they can be distributed to the synapses and neuromuscular junctions, directly damaging neurons, causing the death of central nervous system, and leading to the decline of immunity of various organs in the body. For example, frequent colds, dizziness, palpitations, night sweats, insomnia, forgetfulness, etc.

2. May cause cancer: Chemicals often contained in residual pesticides can promote the carcinogenesis of cells in various tissues.

3. Increase the burden on the liver: When residual pesticides enter the body, they mainly rely on the liver to make enzymes to absorb these toxins and carry out oxidative decomposition. If you eat fruits and vegetables with pesticide residues for a long time, the liver will work non-stop to break down these toxins.

Prolonged overload can cause some dry liver lesions such as cirrhosis and hydrohepatosis.

4. Cause gastrointestinal diseases: due to the gastrointestinal digestive system, the stomach wall is folded, and it is easy to store poisons. In this way, pesticide residues are easy to accumulate in it, causing chronic diarrhea, nausea and other symptoms.

Pesticide residues refer to trace amounts of pesticide progenitors, toxic metabolites and impurities that remain in organisms, agricultural and sideline products and the environment after the use of pesticides, as well as pollutants in the environmental background or residues of persistent pesticides that are formed again in the commodity. Pesticides are applied to crops, some of which are attached to crops, some of which are scattered in the soil, atmosphere and water environment, and some of the pesticide residues in the environment will be absorbed by plants. Residual pesticides directly reach humans and animals through plant fruits, water, and the atmosphere, or are finally transmitted to humans and animals through the environment and food chain.

If people eat vegetables, melons and fruits and other agricultural products with pesticide residues for a long time, it is extremely harmful to the body. Low doses of organophosphate pesticides can cause chronic poisoning, and acute poisoning can cause muscle spasms, pupil constriction, difficulty breathing, coma and even death.

The results of the investigation published by the World Health Organization show that the long-term accumulation of pesticide residues in the human body will cause chronic poisoning, which brings potential threats to human health, resulting in many chronic diseases, such as Parkin's disease, early senile dementia, cardiovascular and cerebrovascular diseases, diabetes, cancer, etc., and a large increase in patients with a variety of diseases are directly related to the consumption of pesticide residues in vegetables, melons and fruits, and even transferred to the next generation through embryos and milk, and may lead to cancer, deformity and mutation.

The impact of pesticide residues on fruit and vegetable products must be the first harm to the human body, because people will cause some damage to the body after eating these vegetables with pesticide residues.

The impact of pesticide residues on fruit and vegetable products should still have some drugs, this should not be, the material is for people and vehicles, he should have to wash it quickly, and it should be able to better carry out some practical work.

Pesticide residues will make customers fearful and reduce their purchasing power.

It has no effect on fruits and is very useful to the human body.

Residual pesticides on vegetables are not good for our health, so do you know which vegetables are prone to pesticide residues, and I will answer this question for you below.

In terms of species, beans, green leafy vegetables and nightshade vegetables had the highest detection rate of pesticide residues. According to the statistics of the Agricultural Products Monitoring Center, the qualified rate of pesticide residues from low to high is beans, eggplant, cabbage, green leafy vegetables, taro potato root vegetables, onions and garlic, melons, and edible fungi. He Jiguo, director of the Department of Nutrition and Food Safety of China Agricultural University, told reporters that there are many pesticide residues in green leafy vegetables because their leaves are soft, there is a lot of moisture, and insects love to eat, so there are many pesticides sprayed.

In addition, the fragrant vegetable has low pesticide residues. Artemisia stalks, chrysanthemum, coriander, etc. have a strong spicy flavor and are natural insect repellents.

Seasonally, pesticide residues are low in winter and high in spring, summer and autumn. Because the temperature difference between indoor and outdoor in winter is relatively large, the air circulation is not very good, which is not suitable for pest breeding, so the pesticide is used less and the pesticide residue is low. The Ministry of Agriculture tested a total of 496 vegetable samples in Beijing and found that May and November were the most frequent months for the detection of pesticide residues.

The test results in Hangzhou showed that the highest pesticide residues in vegetables in Hangzhou were in April and October.

In terms of pesticide residues, cowpea and leeks have many pesticides, because they love long insects and are often sprayed with concentrated pesticides, some of which are more toxic and easy to remain; There are many fungicides for cucumbers and tomatoes, because of the high humidity of the growing environment, they are easy to get sick, especially the fungicides are used more. Compared with pesticides, fungicides are less harmful to the human body.

In terms of planting location, there are few pesticide residues in greenhouses, because physical methods such as anti-poison nets can be used to control pests in greenhouses, so fewer pesticides are used. In contrast to greenhouse vegetables, open-field vegetables seem to be natural, but they actually use more pesticides than greenhouse vegetables.

1.put

The so-called "put" is storage. Experiments have shown that vegetables are left at room temperature for 24 hours on it. Pesticides can be reduced by 5%.

Therefore, the fresh vegetables and fruits bought can be left for a period of time to oxidize and degrade their pesticides and reduce pesticide residues. That's why housewives often say that they don't have to buy particularly fresh dishes. But what needs to be reminded is that the method of "putting" is skillful, and it requires two conditions: a clean environment and room temperature.

It's not advisable to buy stale dishes from the stalls!

2.Sun

Basking vegetables and fruits in the sun can also remove some pesticide residues, and using the multispectral effect in sunlight, some of the pesticides left in vegetables can be decomposed and destroyed. After testing, vegetables and fruits irradiated in the sun for 5 minutes reduced the pesticide residues of organochlorine and organic mercury by more than 60%.

3.bubbles

It is recommended to soak the vegetables for a while before washing them. Experienced housewives know that vegetables and fruits are soaked in clean water, and then rinsed with clean water to wash them away, and all kinds of stains will leave the melons and fruits with the flow of water. But you need to be reminded that it is not correct to soak vegetables before going to work in the morning and wash them after work in the evening, and soaking vegetables all day long is easy to produce nitrite and is harmful to health.

It is recommended that you do not soak the vegetables for more than 15 minutes.

1. Try to buy vegetables and fruits that are abundant in the current season Vegetables and fruits that are out of season need to be sprayed with a large amount of pesticides, which is more likely to cause pesticide residues.

2. Do not choose vegetables and fruits with specific appearance Such as a kind of tomato on the market recently, the top of the top is pointy, which is caused by vegetable farmers spraying hormones to promote growth, fertilizer, and ripening, and this kind of vegetables and fruits cannot be eaten.

3. Don't deliberately choose "large and insect-free" vegetables and fruits It is difficult for us to judge whether there are pesticide residues from the appearance of vegetables and fruits, but the leaves of truly healthy and non-toxic vegetables and fruits are thick, shiny, and densely rooted, which is different from the "beautiful" caused by spraying pesticides.

4. Do not eat a certain type of vegetables and fruits to spread the risk Before and after natural disasters or festivals, avoid rushing to buy vegetables and fruits to prevent vegetable farmers from aggravating the key such as pesticide spraying due to the rush to destroy the harvest. Vegetables and fruits with more pesticide residues are: corn, spinach, bok choy, water spinach, chrysanthemum, cauliflower, strawberries, etc., which should be thoroughly washed when eating.

5. Eat vegetables and fruits with bagging protection This kind of fruit and vegetable medicine is less attached, such as loofah, bitter gourd, grape, star fruit, etc. Do not choose fruits and vegetables that have drug spots or smell of chemicals.

6. Choose vegetable and fruit varieties with less pesticide residues Garlic, onions, etc. with special odors; Horseweed with strong resistance to pests and diseases; Winter melon, radish, sweet potato, potato, etc., which need to be peeled before eating.

The original amount of pesticides deposited on fruits and vegetables varies according to their species, and under the same application conditions, it is mainly determined by the size of the surface area of the edible part of the crop, for example, the original amount of pesticide deposits on leafy vegetables is much larger than that of tomatoes, cucumbers, apples and other fruits and vegetables. At present, most of the pesticides used are lipophilic and accumulate in the peel, so when eating, remove the outer skin, C can remove most of the pesticide residues.

In addition, the following measures should be taken when consuming:

1) Vegetables and fruits with skin should be washed and then peeled and eaten, so as not to pollute the pulp with pesticides remaining on the skin.

2) Cabbage, cabbage and other leafy vegetables should be removed first, peeled into a single piece, and washed with plenty of water or rice washing water.

3) Pears, bell peppers, apples and other vegetables and fruits with fruit pedicles are easy to deposit pesticides in the depressions, so the fruit pedicles should be cut off before cleaning. For spinach, cabbage and other leafy vegetables, the near roots that are prone to pesticide residues should be cut off first, and then the leaves should be peeled off and carefully washed.

4) Vegetables and fruits eaten with skin, such as bitter gourd, strawberry, cucumber, etc., should be brushed with a soft brush first, and then rinsed with water.

5) Rinse with running water, then soak in clean water for 10-20 minutes, and finally rinse several times with running water.

6) When stir-frying, the lid of the pot should not be tightly covered, which can make some residual pesticides decompose due to heat and evaporate with water vapor.

Now some vegetable farmers in order to make their vegetables not affected by pests, will be sprayed with a lot of insecticides during the vegetable growth period, in the case of long-term consumption without cleaning, it will be easy to appear that the drug absorption exceeds the standard, which is very unfavorable to health, the following will introduce to you how to identify which vegetables will be more likely to be residual pesticides.

Which vegetables are more susceptible to pesticide residues?

From the perspective of the types of vegetables, generally beans, green leaves, and nightshade vegetables have more residual drugs, mainly because the leaves of these vegetables are relatively soft, and insects prefer to eat such vegetables, so the more drugs are sprayed.

From the point of view of the season, generally spring, summer and autumn pesticide residues are more, under normal circumstances, May and October are the season with the highest pesticide residue value, and winter is because of poor air circulation, coupled with low temperature is not suitable for pest breeding, so pesticide residues will be very few.

In terms of the types of pesticide residues, there will be a lot of pesticide residues on cowpeas and leeks, because these vegetation are more prone to insects, and these plants have a high humidity in the growth environment and are easy to be propagated by insect pests, so there are more insecticides.

In terms of plant growth environment, there are relatively many pesticides used in open field vegetables.

How to wash vegetables to remove pesticide residues?

1.put

It is understood that when vegetables are generally placed at room temperature for 24 hours, the pesticide residues on the surface of vegetables will be reduced by 5%, so generally the vegetables that have just been bought back will be placed for a period of time, so that the pesticides in the vegetables will oxidize some first.

2.Sun

Vegetables will undergo a spectral effect in sunlight, and this action is to remove pesticide residues in vegetables by decomposing drug residues in vegetables. Generally, after about 5 minutes of exposure to sunlight, the pesticides of organochlorine and organic mercury will be reduced by more than 60%.

After reading the introduction, I believe that everyone has a new understanding of the vegetables that are easy to be attacked by pesticides in life, so it is recommended that you must pay attention when buying vegetables. In addition, when cleaning vegetables, it is recommended that vegetables that can be peeled must be peeled, so that the harm of pesticides can be fundamentally solved.