Method for removing pesticide residues from vegetables and fruits

Most of the vegetables have short growth period and serious pests and diseases . It is necessary to apply pesticides several times during the planting process, and the picking interval is short after application, so that excessive pesticide residues in vegetables are inevitable. When the pesticide remains in the human body to a certain amount, various diseases may occur.
After the pesticides on the fruits and vegetables are eaten by humans, they are easy to accumulate in the body. When the accumulation reaches a certain level, it will cause chronic poisoning. Therefore, the residual pesticides must be completely removed before eating fruits and vegetables.
Four simple methods for removing residual pesticides are provided below.
1) Alkaline water soaking method. Organophosphorus pesticides decompose rapidly under alkaline conditions, so the fruit vegetables can be soaked in alkaline water for 5-15 minutes, which will effectively remove residual pesticides.
2) Soaking water washing method. This method is applicable to leafy vegetables. You can rinse off the surface dirt with water first, then soak it in water for not less than 10 minutes. The pesticides are mainly organophosphorus pesticides, which are hardly soluble in water. When soaking, you can add fruit and vegetable cleaning agents. Dissolve the pesticide, rinse it with water after soaking.
3) Heating method: Carbamate insecticides decompose faster with increasing temperature, so this method can be used for vegetables such as celery, spinach, pakchoi, and beans. Boil the vegetables in boiling water for 2-4 minutes, then rinse with water.
4) Peeling method. There are many pesticide residues on the surface of vegetable fruits, so peeling off the skin can effectively remove residual pesticides.