Does the strong alkaline washed vegetable concentrate to remove pesticide residues?

Strong alkaline water can be used to clean pesticide residues in vegetables. Generally, highly alkaline water will have strong solubility, swelling power and cleaning effect, and can neutralize and remove pesticides remaining on the surface of fruits and vegetables. After washing the vegetables with strong alkaline water, it is recommended to rinse the following with clean water and then cook them to eat.

It has a certain effect, but you still need to wash it a few more times.

I think that the strong alkaline washed vegetables are concentrated to remove the residue of pestiline, because most pesticides are acidic, it should be okay, but the vegetables should be soaked for more time in advance, and then used clean water several times.

Pesticide residues are generally divided into two forms, one is attached to the skin of fruits and vegetables, and the other is that pesticides enter the roots, stems, leaves, and fruits of fruits and vegetables during the growth process, which are unavoidable, and what we can do is to minimize these residues and reduce damage.

1.Washing with alkaline water, as we all know, pesticides are generally acidic, and soaking in alkaline water can neutralize the reaction, and the cleaning effect will be better. The specific method is to add a pinch of alkaline noodles or baking soda to the water, soak the fruits and vegetables in it for 5-10 minutes after dissolving, and then wash them with water.

2.Use rice water, rice water is also weakly alkaline, can also neutralize part of the pesticide residues, put vegetables and fruits in rice water to soak for a while and then rinse with water can also reduce pesticide residues.

3.If you are really worried about leaving too much residue, it is recommended to peel off the skin directly, but remember not to wash it with salt water for a long time, light salt water can kill the microorganisms on the skin of fruits and vegetables to a certain extent, and concentrated salt water will also destroy the surface cells of food, so that the harmful substances in the water can penetrate into the food, if you want to soak it with light salt water for no more than 5 minutes.

Pesticides are basically water-soluble, and the vegetables in the vegetable market only need to be soaked in water for half an hour.

Only from the perspective of acid-base neutralization, there are also alkaline pesticides, which cannot be neutralized.

How to properly wash off pesticide residues on vegetables?Does hot water work?

Many pesticides are dissolved in water and sprinkled on the surface of vegetables to kill pests, so pesticides will definitely dissolve. If vegetables are soaked in water, some of the pesticides remaining on the surface will dissolve in the water, and slowly the cell walls will absorb the water containing these pesticide concentrations. The longer this goes on, the less safe it becomes.

Therefore, Liu Qingjun, vice president of the Beijing Academy of Science and Technology, believes that proper soaking and heating with hot water can indeed help eliminate pesticide residues, but not for a longer time. "Soaking vegetables can remove most of the pesticide residues from the surface, but if the pesticide residues have entered the vegetable cells, the soaking will lose its effect. Liu Qingjun said that after soaking in salt water or soaking in weak alkali, the effect is not much different after rinsing.

In addition, soaking for more than 20 minutes will not produce further effects, and some studies have shown that nitrite content in some vegetables will increase after maceration for more than 20 minutes. Therefore, it is not recommended to soak vegetables for a long time. Cooking vegetables in boiling water does have the effect of removing organophosphorus pesticides.

At the same time, cooked dishes can effectively remove oxalic acid and nitrite. However, it is not good to cook it for too long. Because some vegetables that are cooked for too long can cause the nitrite content to rise.

Whether pesticides are easily washed away or not has little to do with their solubility and is mainly removed by mechanical movement during cleaning. Generally speaking, the most effective method of mechanical movement during cleaning is to rinse under running water to continuously remove pesticide residues from the surface of vegetables.

Pesticides are knocked down in the process of green vegetable cultivation and are almost absorbed by the green vegetables After exceeding the safe interval, the pesticide residue will drop to a safe range, and the longer the interval, the less residue. Pesticide residues in the body will not bubble up with rice washing water alone. Rice washing water is alkaline and has the effect of reducing harmful substances on the surface of vegetables.

The alkalinity of the freshly ground rice water is not very obvious. The alkalinity will increase when left for time, and chemicals such as pesticides on the surface of vegetables can be adsorbed, and will not act on pesticide residues in the vegetables. In addition, even if you use a vegetable and fruit detergent, you will not be able to remove 100% of pesticide residues.

Hot water can wash away pesticide residues from vegetables, because high temperature heating can also decompose pesticides.

Water soaking washing method: first rinse off the surface dirt of vegetables with water, and then soak them in water, but the soaking time is best not less than 10 minutes. In this way, most of the residual pesticide components can be removed after washing and soaking twice.

Add auxiliary agent soaking washing method: you can add alkali (small soda), fruit and vegetable cleaning agent, and rice washing water.

Soak in water for at least half an hour when washing vegetables. Because there are many types of pesticides, there are water-soluble, that is, soluble in water, and insoluble in water, only the first one can be washed, and the second is systemic , that is, pesticides have been absorbed into the fruit through roots or stems, and for this one, the effect of blisters is not great. For example, leeks, in fact, pesticides have already been absorbed through the root system, and pesticides cannot be soaked in soaks.

As for washing vegetables with an ozone generator, it should work. However, this ozone has not yet been proven to be harmless to humans after oxidation.

You can add edible salt to the water, then soak the vegetables in the salt water for 15 minutes and then rinse them with water. It is also effective to use hot water.

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.

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, peel vegetables such as winter melon, eggplant, potatoes, cucumbers, carrots, sweet potatoes, etc., 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.

Vegetables with pesticide residues that are easy to exceed the standard are, such as cabbage, greens, chicken hair, leeks, cucumbers, cabbage, beans, mustard greens, chrysanthemum, etc. Among them, leeks and rape have the largest proportion of pesticide pollution. Because the green cabbage insect is highly resistant and difficult to kill with ordinary insecticides, vegetable farmers will choose highly toxic pesticides in order to kill the insects as soon as possible.

Leek maggots, the pest of leeks, often grow in the body of vegetables, spraying insecticides on the surface is difficult to be effective, many vegetable farmers use a large number of highly toxic insecticides to irrigate the roots, and the leeks themselves have a strong toxicity.

Answer: (1) Running water rinsing plus soaking method. The main pesticides used to contaminate vegetables are organophosphorus insecticides.

Organophosphate insecticides are insoluble in water, and this method can only partially remove pesticide contamination. 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, bok choy, etc. Generally, the surface dirt is rinsed off repeatedly with water, then soaked in water for 15 minutes, and then rinsed with running water two or three times.

Fruit and vegetable cleaning agent can increase the dissolution of pesticides, and a small amount of fruit and vegetable cleaning agent can be added when rinsing.

2) Running water rinsing and 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 surface to 500 ml of water) for 5 to 15 minutes, and then rinse with water 3 to 5 times.

3) 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.

4) Storage method. During storage, pesticides can be slowly decomposed into substances that are harmless to humans. For fruits and vegetables that are easy to preserve, they can be stored for a certain period of time with less pesticide residues.

It is suitable for non-perishable species such as pumpkin and winter melon. Generally, it is stored for more than 15 days. At the same time, it is recommended not to eat freshly picked, unpeeled fruits and vegetables immediately.

5) Heating method. Carbamate insecticides decompose faster as the temperature increases. Therefore, some vegetables and fruits that are difficult to treat by other methods can be removed by heating.

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 once or twice with clean water.