On the issue of removing pesticide residues by washing vegetables with alkali?

The problem of pesticide residues on vegetables is the most concerned by everyone, after all, no one wants to eat pesticide residues in the stomach. Long-term consumption of vegetables with residual pesticides, after the pesticides are absorbed into the blood, directly damage neurons, resulting in a decrease in the immunity of some organs in the body. So, how to wash vegetables to remove residual pesticides?

1. Soak in salt water.

If you want to make vegetables cleaner, you need to soak them for a long time. It is recommended that vegetables can be soaked in water for more than half an hour before cooking. Generally, vegetables should be rinsed with water at least 3 to 6 times, then soaked in lightly salted water, and then rinsed with water 1 time.

2. Wash with rice washing water.

After washing the rice, do not pour the water, and use the rice washing water to wash the vegetables, which can also play a role in decomposing pesticide residues. Soak in rice washing water for about 10 minutes and wash it with water to reduce the pesticide residue in vegetables.

3. Soak in boiling water.

The best way to remove some residual pesticides is to blanch, such as green peppers, cauliflower, beans, celery, etc., and it is best to blanch them with boiling water before putting them in the pot.

4. Alkali washing. To wash vegetables with alkali, first put a pinch of alkali powder, anhydrous calcium carbonate or glacial alkali, crystalline sodium carbonate in the water, stir well, then put in the vegetables, soak for 5 to 6 minutes, pour out the alkaline water, and then rinse with water. Baking soda can also be used instead, but the soaking time is appropriately extended, generally about 15 minutes.

5. Fruit and vegetable cleaning agent.

Dilute the fruit and vegetable detergent to 300 times and wash it once, and then rinse it with water 1 to 2 times to remove germs, insect eggs and residual pesticides from the vegetables.

Alkali washing can effectively remove pesticide residues on fruits and vegetables, but some people say that alkali encounters trichlorfon and will become more toxic dichlorvos. Trichlorfon is a commonly used pesticide, so the problem is that it is safe to wash vegetables with alkaline water.

Hello, washing vegetables with alkali can effectively remove pesticide residues on fruits and vegetables, and there is no problem.

Washing vegetables with alkaline water can remove pesticide residues. 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.

Answer: soaking and washing method: the pesticide varieties polluted by vegetables are mainly organophosphorus insecticides, and organophosphorus insecticides are insoluble in water, and this method can only remove part of the polluted pesticides.

However, washing is the basic method of removing other dirt and removing residual pesticides on vegetables and fruits, and is mainly used for leafy vegetables, such as spinach, enoki, leek flowers, lettuce, cabbage, etc.

I think you think you think too much, if you want to think like that, I am afraid that the prison pesticide will produce dichlorvos, I think it is impossible, because the pesticide has been sprayed for a period of time, so the time is very long, he will be ineffective, it is impossible to become dichlorvos,

Hello, based on your inquiry, I think it's good for you to do this, because most of the residual pesticides are acidic. You are right, you should first soak it in salt water to remove pesticide residues and microorganisms and other harmful substances on the surface, and then remove the rotten ones and rinse them with water.

I checked the following practices, and I don't know if it helps you.

1 Washing. Thorough washing of vegetables is the most direct and effective way to remove pesticides. Rinse the vegetables under tap water for more than 30 seconds, and with scrubbing, most of the residual pesticides will be removed.

Cleaning. 2 Peel.

For tubers and fruit vegetables, even if there are pesticide residues, they are mainly distributed in the epidermis, so peeling is an efficient means of removing pesticide residues. If you feel that eating the skin is nutritious, then as long as the vegetables are fully washed, there are few pesticide residues on the skin, and you can eat it with confidence.

Shelling. 3 Heating.

Pesticide decomposition is a chemical reaction, and the speed of the chemical reaction is greatly affected by temperature, so as long as the vegetables are fully heated, the pesticide degradation will be promoted. However, some degradation products are harmless, and some may be harmful, so blanching is a better choice. Blanch the vegetables and then take them out, so that the removal of pesticides is efficient and the damage to nutrients is relatively small, which is suitable for most vegetables.

Heating. 4 Soak in salt water.

Soaking vegetables in lightly salted water can increase the solubility of pesticides left on vegetables to a certain extent, but the effect is limited and affects the flavor of food. If the concentration of brine is too high or the soaking time is too long, reverse osmosis is also prone to occur, and pesticides will penetrate into the inside.

Summary. Most organophosphorus insecticides can decompose rapidly in an alkaline environment, so soaking in alkaline water is one of the effective ways to remove pesticide residue contamination from vegetables.

When washing vegetables, can putting a little edible alkali in water really remove the residual pesticides on the vegetables?

Hello, I have seen your question and am sorting out the answer, please wait for a while Most organophosphorus insecticides can decompose quickly in an alkaline environment, so soaking in alkaline water is one of the effective ways to remove pesticide contamination from vegetable residues.

Edible alkali can remove the residual pesticides on the vegetables, but there is an economical and convenient way to use rice washing water, in addition to washing the skin, washing rice water is also very useful in cooking, such as dealing with fishy dishes, you can add salt to the washing water, scrub the vegetables and then wash them with water, you can remove the fishy smell. Soak the leaves in rice washing water for 10 minutes, and then rinse them with water to remove the residual pesticides.

The following are some convenient and feasible ways to reduce pesticide residues.

Method. 1. Water soaking washing method: Generally, rinse off the surface dirt with clean water, remove the visible stained parts, and then cover the fruits and vegetables with water about 5 cm, and soak in flowing water for no less than 30 minutes.

If necessary, cleaning agents such as fruit and vegetable lotions can be added to increase the dissolution of pesticides. Soak 2-3 times in this way, basically remove most of the residual pesticide components.

Method. 2. Alkaline water immersion cleaning method: most organophosphorus insecticides can be quickly decomposed in an alkaline environment, so the method of alkaline water immersion is one of the effective methods to remove pesticide pollution from vegetables and fruits.

Generally, 5-10 grams of edible alkali are added to 500 ml of water to prepare alkaline water, and the fruits and vegetables after preliminary rinsing are placed in alkaline water, according to the amount of vegetables, sufficient alkaline water, soaked for 5-15 minutes, rinsed with water, and repeated washing about 3 times The effect is better.

Method. 3. Heating cooking method: Because carbamate insecticides will accelerate the decomposition with the increase of temperature, some residual pesticides can be removed by heating for some fruits and vegetables that are difficult to be treated by other methods.

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.

Method. 4. Cleaning and peeling method: For fruits and vegetables with skin, such as apples, pears, kiwifruit, cucumbers, carrots, winter melons, pumpkins, eggplants, radishes, tomatoes, etc., the appearance of residual pesticides can be peeled off with sharp tools, and the fleshy part can be eaten, which is both delicious and safe.

Method. 5. Storage and custody method: Some pesticides will slowly decompose into harmless substances over time during storage.

Therefore, when conditions permit, some fruits suitable for storage and storage should be purchased and stored for a period of time (about 10-15 days). Wash and peel before eating for better results.

If there is indeed a residue, it is more difficult to wash lightly, and you need to soak for some time before washing.

1. Peeling and removal method: although the solubility of organophosphorus, organic mercury and pyrethroid pesticides in water is very low, they are easily soluble in organic solvents or wax solutions, and there are many waxes on the surface of vegetables, which are easy to absorb pesticides. Therefore, for vegetables that can be peeled, such as winter melon, eggplant, potatoes, cucumbers, carrots, sweet potatoes, etc., peel the vegetables before eating, and then wash them with water before cooking.

2. Water soaking washing method: mainly used for leafy vegetables. Generally, rinse off the surface dirt with clean water, remove the visible stains, and then cover the fruits and vegetables with water about 5 cm, and soak in running water for no less than 30 minutes.

3. Detergent washing method: add a few drops of fruit and vegetable detergent to a basin full of water, then put the vegetables that have been washed with water into the basin and soak them for 10 minutes, then remove them, and then rinse them with water repeatedly.

4. Salt water soaking method: first wash the vegetables with water, then add a spoonful of salt to the basin full of water, then put the vegetables in, soak for 30 minutes, and then rinse them with water repeatedly.

5. Alkaline water immersion method: organophosphorus insecticides are easy to decompose in an alkaline environment, so soaking in alkaline water can effectively remove pesticide residues on vegetables. After the vegetables are washed, put them into the alkaline aqueous solution, generally add 5-10 grams of edible alkali in 500 ml of water to prepare alkaline water, put the fruits and vegetables after the preliminary rinsing into alkaline water, according to the amount of vegetables to prepare alkaline water, soak for 5-15 minutes and then rinse the fruits and vegetables with water, repeat the washing about 3 times The effect is better, and then rinse with water.

6. Rice washing water soaking method: first soak the vegetables with rice washing water for 10 minutes, and then rinse them with water.

7. Heating removal method: carbamate insecticides will accelerate decomposition with the rise of temperature, so the heating method can effectively remove pesticide residues on vegetables, and this method is often used in celery, spinach, cabbage, cauliflower, beans and other vegetables. After washing the vegetables, put them in boiling water for 2 to 3 minutes, then take them out, and then wash them with water.

8. Delayed storage method: Studies have found that pesticide residues on vegetables can be slowly decomposed with the extension of time, and the best effect can be achieved after 5 days of storage. This method is suitable for non-perishable vegetables such as potatoes, eggplants, winter melons, pumpkins, carrots, onions, etc.

9. Sunlight exposure method: the use of multispectral effect in sunlight to decompose and destroy some residual pesticides in vegetables, general fresh vegetables and fruits are dried in the sun for 5 minutes, and the loss of organochlorine and organic mercury pesticide residues is up to 60%.

The first thing to say is the soaking method, the soaking method is the most commonly used method of washing vegetables, you can use salt water, rice water, alkaline water for soaking, usually soaking for about ten minutes, and then wash with water, you can remove a large number of residual pesticides.

The second thing to talk about is the heat cooking method, which can break down carbamate pesticides at high temperatures. Therefore, vegetables such as celery, cabbage, and beans, we can first wash the dirt on the surface with water, and then boil them in boiling water for 2 to 5 minutes, which can also remove some of the residual pesticides.

The last thing to talk about is the storage method, and when I see this method, I guess some people will laugh. Is Zixue joking? The fresher the vegetables are, the better, and there are no places to eat them, and wait for the residual pesticides to be removed from the vegetables.

Nazixue has to tell you that pesticides will slowly ease into harmless substances in the air, so the storage method is feasible. It's just that this method has a soft spot for melons, and melons can be put down!

It is best to use the Mecara vegetable washer to use ozone for disinfection.

It is best to soak it in rice washing water for about ten minutes (to soak all the vegetables, it is best to change and soak it every five minutes, so that you can soak each vegetable in water), and then wash it with water a few more times. I always soak it in rice washing water first, so that I can remove the pesticides remaining in the vegetables and save water, so why not do it?

The greens should be soaked in running water to eliminate residual pesticides.

Some parts can be removed, but not all of them.