Five tips to remove pesticide residues from fruits and vegetables

　　Water soaking and washing method:

　　Generally, first rinse the surface dirt with clean water and remove the visible stained parts, then cover the fruits and vegetables with clean water for about 5 cm, and soak them in running water for no less than 30 minutes. If necessary, a cleaning agent such as fruit and vegetable detergent can be added to increase the dissolution of pesticides.

　　Cleaning and soaking in this way 2 to 3 times can basically remove most of the remaining pesticide ingredients.

　　Alkaline water immersion cleaning method:

　　Most organophosphorus pesticides can be quickly decomposed in an alkaline environment, so soaking in alkaline water is one of the effective methods to remove pesticide residues from fruits and vegetables.

　　Generally, add 5 to 10 grams of edible alkali to 500 ml of water to prepare alkaline water. Place the fruits and vegetables after initial washing into the alkaline water. Make enough alkaline water according to the amount of vegetables. After soaking for 5 to 15 minutes, rinse the fruits and vegetables with clean water. Repeat washing about 3 times for better results.

　　Heating cooking method:

　　Since carbamate pesticides decompose faster as the temperature rises, some fruits and vegetables that are difficult to treat with other methods can be heated to remove some residual pesticides.

　　Generally, the washed fruits and vegetables are placed in boiling water for 2 to 5 minutes and then taken out immediately. Then they are washed 1 to 2 times with clean water and then placed in a pot to cook into dishes.

　　Storage and custody method:

　　Some pesticides will slowly break down over time into substances that are harmless to humans during storage. Therefore, when conditions permit, some fruits suitable for storage should be purchased and stored for a period of time (about 10 to 15 days).

　　Wash and peel them before eating for better results. The above method has a good effect on removing pesticide residues from vegetables, which not only ensures the nutritional content of fruits and vegetables, but also protects the health of consumers. healthy。

　　Cleaning and peeling method:

　　For fruits and vegetables with skins, such as apples, pears, kiwis, cucumbers, carrots, winter melons, pumpkins, eggplants, radishes, tomatoes, etc., the remaining pesticides can be peeled off the skin with a sharp instrument and the fleshy part can be eaten, which is both delicious and safe.