Vegetable pesticide residue removal

According to a comprehensive analysis of the results of pesticide testing of vegetable markets around the world, pesticide pollution is heavier cabbage category (cabbage, bok choy, leek, cucumber, kale, cauliflower, beans, mustard, chrysanthemum, wild rice, etc.. Among them, leeks and rape suffer the largest proportion of pesticide contamination. Because of the strong resistance of lychee, ordinary insecticides are difficult to kill the pests, farmers will choose highly toxic pesticides in order to kill the insects as soon as possible. So, what is the method of vegetable pesticide residue removal.

Clear water soaking washing method

Mainly used for leafy vegetables, such as spinach, lettuce, cabbage, etc.. When washing vegetables, you should use more water to soak and wash. Generally first rinse off the surface dirt with water, then soak in water, soak for not less than 10 minutes. If necessary, you can add fruit and vegetable detergent to increase the dissolution of pesticides. So wash and soak 2 to 3 times, basically to remove most of the residual pesticide components.

Alkaline water soaking cleaning method

Most organophosphorus pesticides in an alkaline environment can be rapidly decomposed, so soaking with alkaline water is one of the effective ways to remove pesticide residue contamination of vegetables; in 500 ml of water, add edible alkali 5 to 10 grams of prepared alkaline water, will be initially rinsed vegetables into alkaline water small, according to the amount of vegetables with enough alkaline water, soak 5 to 10 minutes after rinsing vegetables with water, repeat washing about 3 times better.

Heat cooking method

Carbamate insecticides with the increase in temperature, the decomposition will accelerate. So for some other methods difficult to deal with vegetables can be removed by heating part of the residual pesticides, commonly used in celery, cabbage, green peppers, beans, etc.. First, wash the surface dirt with water, put them in boiling water for 2 to 5 minutes and then fish them out. Then rinse with water 1 to 2 times and cook in a pot to make the dish.

Washing and peeling method

For some melons and vegetables with skin, it is best to remove the skin and eat them. Such as cucumbers, carrots, winter squash, pumpkin, eggplant, tomatoes and so on, you can use a knife to remove the outer skin containing residual pesticides, only eat the fleshy part, although less skin in the nutrients, but still safe to increase, the taste will also be good.

Storage and storage method

Pesticides in the air over time, can slowly decompose into substances harmless to humans. So for some easy to store vegetables, can be stored for a certain period of time to reduce pesticide residues. Suitable for winter squash, pumpkins and other non-perishable varieties, should generally be stored for more than 10 to 15 days. At the same time, it is recommended not to immediately eat the newly picked unpeeled melons and fruits.