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How to clean fruits and vegetables? How to clean fruits and vegetables without pesticide residues Nowadays, people pay more and more attention to food health. Pesticide residue in vegetables is an important problem in food safety. Especially in summer, it is not only the peak of vegetable consumption, but also the active period of pests. In order to catch up with business opportunities, producers either use super concentration pesticides to kill pests, or use pesticides to harvest in advance, resulting in a large number of pesticide residues in vegetables seriously exceeding the standard. In order to reduce the pesticides on vegetables, people have come up with various ways: sun exposure, blistering, rice washing, etc., but are these methods really effective? How many pesticides can be removed?

How to clean vegetables? How to clean pesticide residues on vegetables

In the spraying process, pesticides are mainly attached to the surface of fruits and vegetables, so as long as effective washing and processing methods are used, pesticide residues can be reduced to ensure the edible safety of vegetables.

Soaking and scrubbing with clear water can reduce pesticide residues, and the longer the soaking time is, the less pesticide residues will be. The results show that 15% - 60% pesticide residues can be removed by soaking vegetables in tap water for 10-60 minutes and then scrubbing them. It is more effective to reduce the attachment of pesticide by soaking with special vegetable and fruit detergent. When the detergent is diluted with water at the ratio of 1:200 and soaked in fruits and vegetables, the pesticide residue can be reduced by 50% - 80% in 10-60 minutes, especially in the first 10 minutes of soaking, the pesticide residue can be reduced by 50%. Then, a little scrubbing and washing with water can basically remove pesticide residues.

High temperature can also decompose pesticides, such as scalding with boiling water or frying with oil. Experiments show that some heat-resistant vegetables, such as cauliflower, beans, green peppers, celery, etc., can reduce pesticide residues by about 30% after washing and then scalding in boiling water for a few minutes, and 90% of the pesticides in the vegetables can be removed after cooking and frying in high temperature.

In addition, washing vegetables with rice and proper sunlight can also play a certain role in reducing pesticide on vegetables. But it is better to use the first one or two times of rice washing water, because the surface of rice contains potassium, so the first one or two times of rice washing water will show weak acidity, but then it will start to change into alkaline, and pesticides will lose certain toxicity only in the acidic substances. Sunlight can decompose and destroy some pesticides in vegetables. According to the determination, when vegetables are exposed to sunlight for 5 minutes, the loss of organochlorine and organomercury pesticide residues can reach about 60%.

Peeling vegetables can also reduce pesticide residues, but it can also cause the loss of vitamins and minerals in the peel. Therefore, the best way to remove pesticides is to soak fresh fruits and vegetables in detergent for 10-15 minutes, or in tap water for 30-60 minutes, and then rinse them with clear water.