How to reduce pesticide residues on vegetables

Pesticide residues in vegetables is an important food safety issue. You Qichun summer, both the peak consumption of vegetables is also an active period of the pest, producers in order to catch business opportunities, or ultra-concentration of pesticides insecticide, pesticide or after the early harvest, resulting in a large number of pesticide residues in vegetables and seriously overweight. According to statistics, in general, pesticide residues in vegetables in summer than in winter the low pass rate by more than two. In order to reduce pesticides on vegetables, people come up with a variety of ways: on the sun, with blisters, with Taomi Shui washing, etc., but do these methods really effective, in the end how much pesticide to get rid of? College of China Agricultural University recently conducted an experiment to help people find the best way to remove pesticides. ohio mesothelioma attorney air ambulance specialists orange county personal injury attorney



As the process of pesticide spraying, mainly attached to the surface of fruits and vegetables, so long as the use of effective cleaning and processing methods to reduce pesticide residues to ensure food safety of vegetables.



Soaked with water and scrubbing can make the decline in pesticide residues, and the longer the bubble, the less pesticide residues. Tests show that the vegetables with tap water and soak 10-60 minutes, and then a little scrub, can remove 15% -60% of the pesticide residues. Soak fruits and vegetables with special detergents, for reducing the adhesion of more effective pesticides. The ratio of 1:200 by the detergent diluted with water immersion, 10-within 60 minutes of fruits and vegetables, pesticide residues can be reduced by 50% -80%; particularly in the first 10 minutes of immersion, very obvious decline in pesticide residues can about 50%. Then, a little scrub, rinse with water to remove pesticide residues can be basically.



Heated to high temperatures can break down the pesticides, such as boiled or Fry. Experiments show that a number of heat-resistant vegetables, such as cauliflower, beans, green peppers, celery, washed and then boiled a few minutes, you can make about 30% decline in pesticide residues, and then fried at high temperature, can remove vegetables 90% of the pesticides.



In addition, Taomi Shui vegetables and appropriate use of sunlight, the reduction of pesticide on vegetables can also play a role. Taomi Shui is best to use the first one, but two, because the surface of rice potassium, so the first two Taomi Shui will show a weak acid, but then started to change for the alkaline and acidic substances in pesticides only in the will lose some toxicity. Sunlit part of pesticides in vegetables can be broken down, destroyed. According to the determination of vegetables for 5 minutes in the sun exposure, organochlorine, pesticide residues in organic mercury could reach 60% loss.



Of course, peeled vegetables can reduce pesticide residues, but also bring peel the loss of vitamins and minerals. Therefore, the best way to remove pesticides are: fresh fruits and vegetables first with detergent soak for 10-15 minutes, or soaked with water for 30-60 minutes, rinse with water.