1, soaking water washing method: mainly used for leafy vegetables, such as lettuce, cabbage, celery and other cleaning. Generally, the surface dirt is washed away with water. Then soak in water and soak for not less than 10 minutes. If necessary, add a fruit and vegetable cleaning agent to increase the dissolution of the pesticide and wash off the poorly water-soluble pesticide. Soaking soaked two or three times will remove most of the remaining pesticide components.
2, alkaline water immersion method: Most organophosphorus pesticides can be quickly decomposed in alkaline environment, so add 500-10 ml of water to the proportion of 5-10 grams of edible alkali to prepare alkaline water, and then put the vegetables after the initial rinse After immersing for 5-10 minutes, rinse the vegetables with water and repeat the washing for 3 times.
3. Heating method: The decomposition of the carbamate insecticide will increase with the increase of temperature. For some vegetables that are difficult to handle by other methods, some residual pesticides can be removed by heating. Commonly used in cabbage, green pepper, beans and so on. The method is to first wash the surface dirt with water, put it into boiling water for 2-5 minutes, then rinse it with water for 1-2 times before cooking. According to the test, this can remove more than 90% of residual pesticides.
4, storage method: pesticides in the air over time, can be slowly decomposed into substances that are harmless to the human body. For some vegetables that are easy to keep, you can reduce the amount of pesticide residues by storing them for a certain period of time. This method is applicable to non-perishable varieties such as melon, pumpkin, and potatoes. It should be stored for more than 10-15 days, and it is recommended not to consume freshly picked unpeeled fruits immediately.
2, alkaline water immersion method: Most organophosphorus pesticides can be quickly decomposed in alkaline environment, so add 500-10 ml of water to the proportion of 5-10 grams of edible alkali to prepare alkaline water, and then put the vegetables after the initial rinse After immersing for 5-10 minutes, rinse the vegetables with water and repeat the washing for 3 times.
3. Heating method: The decomposition of the carbamate insecticide will increase with the increase of temperature. For some vegetables that are difficult to handle by other methods, some residual pesticides can be removed by heating. Commonly used in cabbage, green pepper, beans and so on. The method is to first wash the surface dirt with water, put it into boiling water for 2-5 minutes, then rinse it with water for 1-2 times before cooking. According to the test, this can remove more than 90% of residual pesticides.
4, storage method: pesticides in the air over time, can be slowly decomposed into substances that are harmless to the human body. For some vegetables that are easy to keep, you can reduce the amount of pesticide residues by storing them for a certain period of time. This method is applicable to non-perishable varieties such as melon, pumpkin, and potatoes. It should be stored for more than 10-15 days, and it is recommended not to consume freshly picked unpeeled fruits immediately.
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