First, the peeling removal method: organic phosphorus, organic mercury and pyrethroid pesticides in water solubility, although low, but soluble in organic solvents or waxy liquid, and vegetable surface has a lot of wax, it is easy to absorb pesticides. Therefore, vegetables that can be peeled, such as melon, eggplant, potatoes, cucumbers, carrots, sweet potatoes, etc., are peeled off before being eaten, and then washed with water and then cooked.
Second, water soaking washing method: mainly used for leafy vegetables.
Generally, rinse off the surface dirt with water, remove the stained parts, and cover the fruit and vegetable parts with water for about 5 cm. The soaking in running water should be no less than 30 minutes.
Third, the detergent washing method: add a few drops of fruit and vegetable detergent in the basin filled with water, then the vegetables that have been washed with water are soaked in the basin for 10 minutes, then fished out, and then rinsed repeatedly with water. .
4. Salt water soaking method: Wash the vegetables with water first, then add a spoonful of salt in the basin filled with water, then put the vegetables in, soak for 30 minutes, then rinse them again with water.
5. Alkaline water immersion method: Organophosphorus pesticides are easily decomposed in an alkaline environment, so immersing in alkaline water can effectively remove pesticide residues on vegetables. After washing the vegetables, put them into an aqueous alkali solution, generally add 5-10 g of edible alkali in 500 ml of clear water to prepare alkaline water, and put the fruits and vegetables after preliminary washing into alkaline water, and mix them into alkaline water according to the amount of the vegetables. After soaking for 5-15 minutes, rinse the fruits and vegetables with water. Repeat the washing for about 3 times, and then rinse off with water.
Six, Taomi water soaking method: first soak the vegetables with rice water for 10 minutes, then rinse with water.
Seven, heating and removal method: carbamate insecticide will accelerate decomposition with the rise of temperature, so the heating method can effectively remove pesticide residues on vegetables, this method is commonly used in celery, spinach, cabbage, cauliflower, beans, etc. vegetables. Wash the vegetables, put them in boiling water for 2 to 3 minutes, then take them out, then rinse them with water.
Eight, delayed storage method: The study found that pesticide residues on vegetables can be slowly decomposed over time, and the best results can be achieved after 5 days of storage. This method is applicable to non-perishable vegetables such as potatoes, eggplant, melon, pumpkin, carrots and onions.
Nine, sun exposure method: the use of multi-spectral effects in the sun, decomposition and destruction of some pesticide residues in vegetables, generally fresh vegetables, fruits in the sun for 5 minutes, organic chlorine, organic mercury pesticide residue loss of 60%.
Huaxian Agricultural University Liu Huimin
Second, water soaking washing method: mainly used for leafy vegetables.
Generally, rinse off the surface dirt with water, remove the stained parts, and cover the fruit and vegetable parts with water for about 5 cm. The soaking in running water should be no less than 30 minutes.
Third, the detergent washing method: add a few drops of fruit and vegetable detergent in the basin filled with water, then the vegetables that have been washed with water are soaked in the basin for 10 minutes, then fished out, and then rinsed repeatedly with water. .
4. Salt water soaking method: Wash the vegetables with water first, then add a spoonful of salt in the basin filled with water, then put the vegetables in, soak for 30 minutes, then rinse them again with water.
5. Alkaline water immersion method: Organophosphorus pesticides are easily decomposed in an alkaline environment, so immersing in alkaline water can effectively remove pesticide residues on vegetables. After washing the vegetables, put them into an aqueous alkali solution, generally add 5-10 g of edible alkali in 500 ml of clear water to prepare alkaline water, and put the fruits and vegetables after preliminary washing into alkaline water, and mix them into alkaline water according to the amount of the vegetables. After soaking for 5-15 minutes, rinse the fruits and vegetables with water. Repeat the washing for about 3 times, and then rinse off with water.
Six, Taomi water soaking method: first soak the vegetables with rice water for 10 minutes, then rinse with water.
Seven, heating and removal method: carbamate insecticide will accelerate decomposition with the rise of temperature, so the heating method can effectively remove pesticide residues on vegetables, this method is commonly used in celery, spinach, cabbage, cauliflower, beans, etc. vegetables. Wash the vegetables, put them in boiling water for 2 to 3 minutes, then take them out, then rinse them with water.
Eight, delayed storage method: The study found that pesticide residues on vegetables can be slowly decomposed over time, and the best results can be achieved after 5 days of storage. This method is applicable to non-perishable vegetables such as potatoes, eggplant, melon, pumpkin, carrots and onions.
Nine, sun exposure method: the use of multi-spectral effects in the sun, decomposition and destruction of some pesticide residues in vegetables, generally fresh vegetables, fruits in the sun for 5 minutes, organic chlorine, organic mercury pesticide residue loss of 60%.
Huaxian Agricultural University Liu Huimin
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