What do you use to remove pesticide residues?

Nowadays, the use of pesticides in the cultivation of melons, fruits and vegetables has become a very common thing, but it has also led to serious environmental pollution and ecological damage, and what has a serious impact on us is pesticide residues. After all, no matter what hanging fruits and vegetables are finally for people to eat, is there any way to remove pesticide residues in melons, fruits and vegetables?

I. harm of Pesticide residues

With the continuous progress of cultivation technology, the growing period of vegetables has become shorter and shorter, and with the aggravation of environmental pollution, the diseases and insect pests of vegetables are becoming more and more serious. Most vegetables need to be put on the market many times in a row before they can mature. There are leafy vegetables with heavy pesticide pollution, among which leek and rape are the most polluted.

Many pesticides are toxic, after the use of pesticides, crops with pesticide residues, so that crops contain toxins, if too many pesticide residues, may cause diarrhea and vomiting, seriously threatening the safety of life.

Second, what to use to remove pesticide residues

There are many ways to remove pesticide residues. If you are growers, the best way to remove pesticide residues is to spray less pesticides and plant vegetables and fruits in sunlight as far as possible to decompose pesticides. When eating melons and vegetables, the commonly used methods to remove pesticide residues are salt water soaking method, alkali water soaking method, sunshine disinfection method, storage and preservation method and so on.

Brine soaking method: first wash the fruit with clean water for 2-3 times, then soak in light salt water for half an hour, and then rinse with clean water to remove residual pesticides. Such as grapes, strawberries, peaches and so on.

Soak in alkaline water: rinse the surface dirt clean, soak in alkaline water for 15 minutes, then rinse clean with clean water. Or put baking soda in the water.

Sunshine disinfection: sunlight exposure to vegetables will cause part of the pesticide residues in vegetables to be decomposed and destroyed. When vegetables and fruits are exposed to sunlight for 5 minutes, the residues of organochlorine and organomercury pesticides will be reduced by 60%. Vegetables that are convenient for storage should be kept at room temperature for about two days.

Storage and storage method: pesticides in the air can be slowly decomposed into substances that are harmless to the human body over time. Therefore, for some vegetables that are easy to keep, pesticide residues can be reduced through storage for a certain period of time.

In addition, when eating melons, fruits and vegetables, it is best to peel first and then eat, you can also wash with clean water many times, or soak in hot water, which can reduce pesticide residues.