How to remove pesticide residues from vegetables?

Pesticide residues are the main pollutants affecting the quality and safety of agricultural products. With the development of agriculture, the problem of pesticide residues has attracted more and more attention from the people. Can the fruits and vegetables we eat wash away pesticide residues?

Will it do any harm to the body if it eats in the stomach?

1. "Detection of pesticide residues" and "health hazards" are not equals

Any pesticide needs to reach a certain amount to produce harm, and the state has formulated relevant standards to stipulate "the amount that does not produce harm". With this concept clear, how to remove pesticides is what we really need to care about.

1. Light salt water: It can change the permeability of the surface of fruits and vegetables and dissolve pesticides, but to produce obvious effects, the concentration of salt needs to be at least 2%, but this will lead to the loss of water-soluble vitamins.

2. Rice washing water and baking soda: baking soda and rice washing water are alkaline, which can reduce the content of harmful substances in vegetables. The viscosity of the rice water itself can adsorb pesticides and chemicals attached to the surface of the food, and the greater the viscosity and the stronger the alkalinity after the rice water is placed for a period of time.

3. Detergents, fruit and vegetable cleaners: the main functional ingredient is surfactant, with some acidity adjustment and thickener and other auxiliary materials, it can help clean pesticide residues that penetrate into the waxy layer of fruits and vegetables. Although the effectiveness of detergents in removing different pesticide residues varies, they are generally better than soaking in water.

4. Soaking in water and rinsing with running water: This is the most commonly used way in the family, and it is generally believed that 10-15 minutes of soaking has the best effect, because if the soaking time is too long, fruits and vegetables will re-adsorb pesticides into it.

5. Peeling: Peeling is one of the most reliable ways to remove pesticide residues, which can remove more than 90% of pesticide residues.

6. Blanching: The solubility of pesticides in hot water is enhanced, studies have shown that blanching for 1-10 minutes, the effect of removing pesticides is good, considering the loss of nutrients, 1-2 minutes is the best.

Based on the comparison of the above six methods, each method has its own advantages. For raw fruits and vegetables such as apples, pears, and cucumbers, it is recommended to eat them directly peeled; For broccoli, blanching is best; Some green vegetables, it is best to soak and rinse under running water to remove pesticide residues. Dried fruits and vegetables in a ventilated place for 2-3 hours can also help remove some pesticide residues.

The most important point is that at present, the rate of pesticide residues exceeding the standard in China is relatively low, and when you buy fruits and vegetables back, you should deal with them in the above way, and you really don't need to worry about pesticide residues.

Washing vegetables is a science, how to wash clean, eat at ease, must be based on different ingredients, use different cleaning methods, now to understand how to clean these vegetables and fruits that are easy to be contaminated with pesticides!

There are five measures to remove more than 95% of pesticide residues.

1.Soak in light salt water.

Generally, vegetables should be rinsed with water at least 3-6 times, then soaked in lightly salted water for 1 hour, and then rinsed with water once. For cabbage vegetables, you can cut them first, soak them in clean water for 2 hours, and then rinse them with water to remove residual pesticides.

2.Disinfect with sunlight.

Sunlight exposure to vegetables will decompose and destroy some of the pesticide residues in vegetables. It has been determined that the residue of organochlorine and organic mercury pesticides will be reduced by 60% when vegetables and fruits are exposed to sunlight for 5 minutes. Vegetables that are convenient for storage should be left at room temperature for about two days, and the average disappearance rate of residual chemical pesticides is 5%.

3.Wash with rice washing water.

Rice water is acidic, and organophosphorus pesticides will lose their toxicity when they encounter acidic substances. Soak in rice washing water for about 10 minutes and wash it with water to reduce the pesticide residue in vegetables. Found all over the country, it is a serious pest of cruciferous vegetables such as kale, cabbage, broccoli, cauliflower, romaine lettuce, etc.

Although the cabbage butterfly itself is harmless, the cabbage insect bites the leaves, and the wounds on the bitten leaves are easy to induce soft rot.

4.Wash with baking soda.

Put a pinch of alkali powder and sodium carbonate in the water, stir well, then add vegetables, soak for 5 to 6 minutes, and then rinse with water. You can also use baking soda instead, but extend the soaking time to about 15 minutes.

5.Blanch in boiling water.

When making green peppers, cauliflower, beans, celery, etc., it is best to blanch them with boiling water before putting them in the pot, which can remove 90% of the residual pesticides.

Soaking vegetables in small pieces can lead to pesticide infiltration, and the best way to do this is to keep them intact and rinse them under running water. You can also soak it in light salt water or rice washing water for the first time or two, the former will dissolve the pesticide quickly, and the latter will neutralize the pesticide toxicity, but do not soak it for too long.

Sunlight exposure can decompose and destroy some pesticides in vegetables. It has been determined that the residue of organochlorine and organic mercury pesticides can be reduced by about 60% when vegetables are exposed to sunlight for 5 minutes.

Pesticides can also be broken down by heating at high temperatures, such as blanching them in boiling water or stir-frying them in hot oil. Experiments have proved that some heat-resistant vegetables, such as cauliflower, beans, celery, etc., can reduce pesticide residues by 30% after washing and then scalding with boiling water for a few minutes, and then 90% of pesticides can be removed by cooking at high temperature.

Although peeling vegetables will cause some nutrient loss, it can reduce pesticide residues. In particular, cucumbers, eggplants and other vegetables that use a lot of pesticides and most fruits are best eaten by peeling.

, flowers, fruits and vegetables: such as bitter gourd, etc., if you need to eat with the skin, you can use a soft brush, gently brush with running water, and such as sweet pepper (green pepper) has a sunken fruit pedicle, easy to deposit pesticides, should be cut off before rinsing.

Continuously harvested vegetables: such as beans, bowl beans, green beans, leek flowers, courgettes, cucumbers, kale, etc., due to the long harvest period, in order to prevent the immature part from suffering from insect pests, pesticides must be sprayed continuously, so the probability of pesticide residues is more, so it should be cleaned several times.

Leafy vegetables: such as Qingjiang cabbage, small cabbage, etc., should be cut off near the roots, the leaves should be separated, and carefully rinsed under the faucet (pay special attention to the cleaning of the part close to the root).

Peeled fruits: such as lychee, citrus, papaya, etc., can be gently brushed with a soft brush with running water (even bananas should be rinsed and peeled) before peeling and eating.

Since many fruits and vegetables are now grown in greenhouses, there must be residual pesticides. The most straightforward way to avoid pesticide poisoning is to remove pesticide residues from food, or to peel food before eating.

You know, pesticide poisoning is largely avoidable.

Soaking and rinsing, there is a method of adding a small amount of alkaline water to soak and flour rinse, if the skin of fruits and vegetables is thicker, you can also peel it, and the other is to cook as much as possible to cook, these are the general methods to remove pesticide residues in vegetables!

Pesticides on vegetables can be completely sanitized with DCW hypochlorous acid, which has a high effective concentration and is safe. How to use: Soak vegetables in DCW hypochlorous acid for a few minutes, and the pesticide residues on the surface of vegetables can be completely sanitized, so as to ensure the hygiene of vegetables and ensure the safety of people's use.

Then you, when we go to wash vegetables, it is best to put some alkali or alkali when we put vegetables, so wash the residual pesticides of vegetables.

To remove pesticide residues on vegetables, you need to soak vegetables in clean water for more than half an hour, and then rinse them several times with running water.

Soaking in water can basically remove a part of it, and now there is a machine to remove pesticide residues. You can put in water, and then put the vegetables in it will release the residual pesticide into the water through oxidation, and then wash it several times.

Pesticide reduction technology, pesticide residues on vegetables, you can soak it in water, or use baking soda and soak it.

Generally, pesticide residues on vegetables can be removed by including but not limited to the following methods: 1. Soak and rinse with water. 2. Soak and clean with baking soda.

3. Blanch. Fourth, soak and clean the rice washing water. 5. Soak and clean in light salt water.

6. Peel off the skin of fruits and vegetables. Specific recommendations are selected or adjusted according to the type of vegetable and individual circumstances.

According to incomplete statistics, when people remove pesticide residues in vegetables, the more commonly used method is to soak in water and rinse, which can generally be washed off together with other dirt on vegetables while cleaning off pesticides.

Blanching the limbs with hot water to remove vegetables is more commonly used for some vegetables that need to retain the taste and original taste, such as broccoli, lettuce, coriander, celery, peppers, etc.

At present, most of the pesticides on the market are organic ingredients, and hot water, alkaline water, etc. can effectively decompose these pesticides to make them ineffective.

There are two forms of pesticide residues, one is attached to the surface of vegetables and fruits; The other is that during the growth of plants, pesticides directly enter the roots, stems and leaves of vegetables and fruits.

The following methods can effectively remove pesticide residues in vegetables: soaking and washing method: the pesticide varieties that pollute vegetables are mainly organophosphorus insecticides, and organophosphorus insecticides are insoluble in water, and this method can only remove part of the polluted pesticides.

Water washing is the basic method of removing other dirt and removing residual pesticides on vegetables and fruits, mainly used for leafy vegetables, such as spinach, enoki, leeks, lettuce, cabbage, etc. Generally, the surface dirt is rinsed off with water, and then soaked in water, but the soaking time should not exceed 10 minutes, so as to avoid the residual pesticides on the surface from penetrating into the vegetables.

Fruit and vegetable cleaning agent can increase the dissolution of pesticides, so a small amount of fruit and vegetable cleaning agent can be added when soaking. After soaking, rinse 2-3 times with running water. Alkaline water immersion method:

Organophosphorus insecticides decompose quickly in an alkaline environment, so this method is an effective measure to remove pesticide contamination and 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 5-10 grams of alkaline surface to 500ml of water) for 5-15 minutes, and then rinse it with water 3-5 times.

Peeling method: 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.

During processing, it is necessary to prevent the peeled vegetables and fruits from being mixed and polluted again.