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1, placed. Many pesticides react with oxidants or bio-enzymes, oxygen in the air and enzymes in vegetables react with residual pesticides to oxidize and degrade pesticides. This can reduce pesticide residues and reduce their toxicity. For example, roots, fruits, and other vegetables that are resistant to storage, after being bought back for a period of time, have a certain effect on reducing pesticide toxicity.
2, peeled. Generally, the pesticide residue on the surface of vegetables is the highest. For melon and fruit vegetables such as cucumber and eggplant, it is better to peel the food as much as possible.
3, washed. Organophosphorus pesticides are mostly phosphates or amides, which are partially hydrolyzed in water to become low-toxic or non-toxic substances. Most chemical pesticides are acidic. Soaking with 5% alkaline water can neutralize and reduce pesticide residues. 5% salt or vegetable detergent also has a good removal effect on organophosphorus pesticides. Vegetables that are not suitable for peeling should be thoroughly washed and soaked for consumption. Washing thoroughly removes 75% to 85% of the pesticide residue on the vegetable surface. Cabbage has a relatively long growing period of vegetables. It is necessary to open the leaves and soak them in the leaves to achieve the purpose of removing pesticide residues.
4. Heating. Some pesticides are volatile or decompose at high temperatures. For vegetables that are suitable for long-term heating, such as lentils, a fully heated cooking method is beneficial to reduce pesticide residues.
Consumers can also use a variety of treatment methods to remove pesticide residues and reduce or eliminate their harm to human health.
Source: Agricultural Network 
How to reduce the toxicity of pesticides
The Department of Food Nutrition and Safety of China Agricultural University reminds consumers that the following methods can reduce the toxicity of pesticide residues to the human body.
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