Five methods of removing pesticide residues from fruits and vegetables

Pesticide residues on fruits and vegetables are easy to accumulate in the body after people eat them, which will cause chronic poisoning to a certain extent. Experts provide several simple methods to remove pesticide residues:

Bubble washing method. This method is suitable for leafy vegetables. You can rinse the dirt off the surface with water first, and then soak it in clear water for not less than 10 minute. Because the pesticides that pollute vegetables are mainly organophosphorus pesticides, which are insoluble in water, you can add fruit and vegetable cleaning agents to increase the dissolution of pesticides when soaking, and then rinse them with clear water after soaking.

Alkaline water immersion method. Organophosphorus pesticides will decompose rapidly under alkaline conditions. Fruits and vegetables can be soaked in alkaline water for 5 to 15 minutes, which will effectively remove residual pesticides.

There are many residual pesticides on the surface of vegetables and fruits by peeling, and peeling can effectively remove residual pesticides.

Storage method. Pesticides will slowly decompose into substances that are harmless to the human body. Fruits and vegetables that are easy to preserve can be stored for a certain period of time to reduce pesticide residues, which is generally more than 15 days.

Heating method. The decomposition of carbamate pesticides is accelerated with the increase of temperature. This method can be used for celery, spinach, Chinese cabbage, beans and other vegetables. Boil vegetables in boiling water for 2 to 5 minutes, and then rinse them with clean water.

Ozone water has a good bactericidal effect.

The recent test conducted by Ishikawa Island Heavy Industry Co., Ltd. in Japan shows that active oxygen water is expected to be the best vegetable bactericide because it can effectively kill bacteria on vegetables.

The company's experiments show that compared with sodium hypochlorite currently used for vegetable sterilization, low-concentration ozone water sterilization is fast and efficient. Because ozone water can decompose itself, it is more conducive to environmental protection than sodium hypochlorite sterilization.

In the experiment, Bacillus subtilis, which is easy to propagate in vegetables, was cultivated by Ishikawa Island Sowing Heavy Industry, and then compared with activated oxygen water and sodium hypochlorite for sterilization. The results showed that the bacteria were not killed after 2 minutes when disinfected with sodium hypochlorite with the concentration of 1.5%, but 99% of the bacteria were killed after 20 seconds when disinfected with active oxygen water with the concentration of 0.5%.

The experiment also shows that the effect of sterilization after cutting vegetables is far worse than that after sterilization.

Effective measures to prevent pesticide poisoning

After buying food, people always "wash once, soak twice, scald three times and fry four times". In order to prevent poisoning, people soak them in vats of water for a long time in restaurants and hotels, which is not only unsatisfactory, but also a waste of water. Because "poisonous vegetables" put down more than 1000 people every year, most people who are not put down eat a lot of pesticides consciously or unconsciously. For example, the main cause of cancer is unclean diet. According to the investigation, at present, only fruits and vegetables are soaked in ozone water to prevent and solve poisoning accidents. Because ozone is a strong oxidant, its bactericidal ability can reach 300-2000 times that of chlorine. Soaking for 5- 10 minutes can obviously degrade (remove) harmful residues such as pesticides and fertilizers, and can prolong the shelf life.

Ozone water is also suitable for cold disinfection of various fruits, raw vegetables, cold dishes and pickles, and sterilization and disinfection of raw fish. Commonly used ozone water is both economical and clean.