The simple methods for removing pesticide residues on vegetables and fruits at home are as follows:
Soaking and washing method: The main types of pesticides contaminating vegetables are organophosphorus pesticides, organic Phosphorus pesticides are poorly soluble in water, and this method can only remove part of the contaminated pesticides. However, water washing is the basic method for removing other dirt and residual pesticides on fruits and vegetables. It is mainly used for leafy vegetables, such as spinach, daylily, leek flowers, lettuce, Chinese cabbage, etc. Generally, rinse the surface dirt with water first, and then soak it in clean water for no less than 10 minutes. Fruit and vegetable cleaning agents can increase the dissolution of pesticides, so a small amount of fruit and vegetable cleaning agents can be added during soaking. After soaking, rinse with running water two or three times.
Alkaline water soaking method: Organophosphorus pesticides decompose rapidly in an alkaline environment, so this method is an effective measure to remove pesticide pollution. Can be used for all types of vegetables and fruits. The method is to rinse the surface dirt first, soak it in alkaline water (usually 5 to 10 grams of alkaline noodles are added to 500 ml of water) for 5 to 15 minutes, and then rinse with clean water 3 to 5 times.
Peeling method: There are relatively large amounts of pesticides on the surface of vegetables and fruits, so peeling is a better method to remove residual pesticides. Can be used on apples, pears, kiwis, cucumbers, carrots, winter melons, pumpkins, zucchini, eggplants, radishes, etc.
Storage method: Pesticides can slowly decompose into substances harmless to the human body over time during storage. Therefore, fruits and vegetables that are easy to preserve can be stored for a certain period of time with less pesticide residue. Suitable for apples, kiwis, winter melons and other non-perishable varieties. Generally stored for more than 15 days. It is also recommended not to eat freshly picked, unpeeled fruits immediately.
Heating method: Carbamate pesticides can decompose faster as the temperature increases. Therefore, some pesticides can be removed by heating some vegetables and fruits that are difficult to treat with other methods. Commonly used in celery, spinach, bok choy, cabbage, green peppers, cauliflower, beans, etc. First, wash the surface dirt with clean water, put it in boiling water for 2 to 5 minutes, remove it, and then wash it once or twice with clean water.
Depending on the actual situation, a combination of the above methods will have better results. There are several simple ways to remove pesticide residues on vegetables and fruits at home:
Soaking and washing method: The main types of pesticides contaminated by vegetables are organophosphorus pesticides, which are difficult to dissolve in Water, this method can only remove part of the contaminated pesticides. However, water washing is the basic method for removing other dirt and residual pesticides on fruits and vegetables. It is mainly used for leafy vegetables, such as spinach, daylily, leek flowers, lettuce, Chinese cabbage, etc. Generally, rinse the surface dirt with water first, and then soak it in clean water for no less than 10 minutes. Fruit and vegetable cleaning agents can increase the dissolution of pesticides, so a small amount of fruit and vegetable cleaning agents can be added during soaking. After soaking, rinse with running water two or three times.
Alkaline water soaking method: Organophosphorus pesticides decompose rapidly in an alkaline environment, so this method is an effective measure to remove pesticide pollution. Can be used for all types of vegetables and fruits. The method is to rinse the surface dirt first, soak it in alkaline water (usually 5 to 10 grams of alkaline noodles are added to 500 ml of water) for 5 to 15 minutes, and then rinse with clean water 3 to 5 times.
Tmall America’s Puweixin reminds: Remember to take precautions when traveling in haze weather. Peeling method: There are relatively large amounts of pesticides on the surface of vegetables and fruits, so peeling is a better method to remove residual pesticides. Can be used on apples, pears, kiwis, cucumbers, carrots, winter melons, pumpkins, zucchini, eggplants, radishes, etc.
Storage method: Pesticides can slowly decompose into substances harmless to the human body over time during storage. Therefore, fruits and vegetables that are easy to preserve can be stored for a certain period of time with less pesticide residue. Suitable for apples, kiwis, winter melons and other non-perishable varieties. Generally stored for more than 15 days. It is also recommended not to eat freshly picked, unpeeled fruits immediately.
Heating method: Carbamate pesticides can decompose faster as the temperature increases. Therefore, some pesticides can be removed by heating some vegetables and fruits that are difficult to treat with other methods. Commonly used in celery, spinach, bok choy, cabbage, green peppers, cauliflower, beans, etc. First, wash the surface dirt with clean water, put it in boiling water for 2 to 5 minutes, remove it, and then wash it once or twice with clean water.
Depending on the actual situation, a combination of the above methods will have better results.