(1) Peeling Organic phosphorus, organic mercury and pyrethroid pesticides have low solubility in water, but are easily soluble in organic solvents and fats and phenylacetone and waxy solutions. The surface of the vegetables is waxy and it is easy to absorb pesticides. Therefore, vegetables that can be peeled should be peeled and eaten first.
(2) Washing Wash the vegetables first with water for at least 3 to 6 times, then soak in light salt water, then rinse again with water. For the packaged vegetables; can be cut first, soaked in clean water for 1 to 2 hours, then rinsed with water to remove residual pesticides.
(3) Alkaline washing First put a small alkali powder (anhydrous calcium carbonate) or ice alkali (crystalline sodium carbonate) in the water and mix well, then put the vegetables, soak for 5 to 6 minutes, pour the alkaline water, then Rinse with water. It can also be replaced by baking soda, but it takes about 15 minutes to properly extend the soaking time.
(4) Washing with detergent. Dilute the detergent to 300 times and rinse it once with water for 1 to 2 times to remove germs, eggs and residual pesticides from vegetables.
(5) Hot with boiling water The best way to remove some residual pesticides is hot, such as green pepper, cauliflower, beans, celery, etc.; it is best to use boiling water before the pot. According to the test, 90% of the residual pesticide can be removed.
(6) Sunlight Use of multi-spectral effects in sunlight will cause some pesticide residues in vegetables to be decomposed and destroyed, so that vegetables exposed to sunlight have less pesticide residues. According to the measurement, vegetables and fruits were exposed to sunlight for 5 minutes, and the residual amount of organochlorine and organic mercury pesticides was 60%. For vegetables that are convenient for storage, it is best to leave it for a while. The oxygen in the air and the color enzyme in the vegetable have a certain decomposition effect on the residual pesticide. Therefore, after purchasing vegetables, it should be left at room temperature for about 24 hours, so that the average disappearance rate of residual chemical pesticides is 5%. In addition, washing vegetables with rice water can remove some pesticides remaining in vegetables. Because most of China currently uses organophosphorus pesticides such as methamidophos, phoxim, dichlorvos and dimethoate to kill insects, these pesticides will lose toxicity when they encounter acidic substances. Soaking in rice water for about 10 minutes, rinsed with water, can reduce the pesticide content of vegetables.
(2) Washing Wash the vegetables first with water for at least 3 to 6 times, then soak in light salt water, then rinse again with water. For the packaged vegetables; can be cut first, soaked in clean water for 1 to 2 hours, then rinsed with water to remove residual pesticides.
(3) Alkaline washing First put a small alkali powder (anhydrous calcium carbonate) or ice alkali (crystalline sodium carbonate) in the water and mix well, then put the vegetables, soak for 5 to 6 minutes, pour the alkaline water, then Rinse with water. It can also be replaced by baking soda, but it takes about 15 minutes to properly extend the soaking time.
(4) Washing with detergent. Dilute the detergent to 300 times and rinse it once with water for 1 to 2 times to remove germs, eggs and residual pesticides from vegetables.
(5) Hot with boiling water The best way to remove some residual pesticides is hot, such as green pepper, cauliflower, beans, celery, etc.; it is best to use boiling water before the pot. According to the test, 90% of the residual pesticide can be removed.
(6) Sunlight Use of multi-spectral effects in sunlight will cause some pesticide residues in vegetables to be decomposed and destroyed, so that vegetables exposed to sunlight have less pesticide residues. According to the measurement, vegetables and fruits were exposed to sunlight for 5 minutes, and the residual amount of organochlorine and organic mercury pesticides was 60%. For vegetables that are convenient for storage, it is best to leave it for a while. The oxygen in the air and the color enzyme in the vegetable have a certain decomposition effect on the residual pesticide. Therefore, after purchasing vegetables, it should be left at room temperature for about 24 hours, so that the average disappearance rate of residual chemical pesticides is 5%. In addition, washing vegetables with rice water can remove some pesticides remaining in vegetables. Because most of China currently uses organophosphorus pesticides such as methamidophos, phoxim, dichlorvos and dimethoate to kill insects, these pesticides will lose toxicity when they encounter acidic substances. Soaking in rice water for about 10 minutes, rinsed with water, can reduce the pesticide content of vegetables.
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