What method can be used to remove pesticide residues on the surface of melons, fruits and vegetables?

Now, 99% of agricultural products have used pesticides in varying degrees in the production process. Due to the short growth period and the occurrence of many insect pests, most of the fruits and vegetables are overdosed, and many pesticides are left on the surface of vegetables and fruits, resulting in pesticide residues exceeding the standard.

Administer medicine

How to remove Pesticide residues on the Surface of vegetables and fruits

1. Radish, carrot, root vegetable, although the outer skin has a better nutritional value, but because the residual toxicity of underground pesticides is often high, it is recommended that we eat after peeling.

Carrot

two。 Wash spinach, Chinese cabbage, oil wheat, celery, coriander and other leafy vegetables with clean water or salt for about 10 minutes, then add a spoonful of salt and rinse again to remove residual pesticides.

Vegetables

3. Cabbage, Chinese cabbage and cauliflower must be cut before eating, soak in clean water for 1 hour or 2 hours, and then rinse with clean water to remove most of the pesticides.

Chinese cabbage

4. Soaked in alkaline water, most organophosphorus pesticides are acidic and can be quickly decomposed in alkaline environment. First put a small spoonful of alkali powder in the water, stir well, then put in the vegetables, soak for five or six minutes, and rinse clean with clean water.

Cauliflower

If there is no alkali powder, you can use baking soda instead, but to extend the soaking time, it will take about 15 minutes.

Green pepper

5. Scald with boiling water, green pepper, cauliflower, beans, celery, etc., wash with clean water first, scald with boiling water for two to three minutes before stir-frying, and then rinse with clean water once or twice, you can remove more than 90% of pesticide residues.

Celery

For some storage-resistant vegetables, they can be stored to reduce pesticide residues. Such as tomatoes, potatoes and cauliflower stored for a week, wax gourd, pumpkin and other non-perishable generally should be stored for more than 10 days, will not affect the nutritional value.

white gourd

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