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I have been engaged in the detection of pesticide residues in vegetables for many years. I know that to reduce the pesticide residues in vegetables, we must do a good job from the farmland to the market, from the market to the table. But the former can do very limited work. It mainly relies on government supervision and the application of pesticides by vegetable farmers. For the consumer, do a good job from the market to the table. The work of the festival is more meaningful.
1 The purchase of vegetables 1.1 Try to buy vegetables in the formal market with health supervision: There are vegetables on the product packaging that are “quality and safetyâ€, “no pollution productsâ€, “green food†and “organic foodâ€. It is more secure and reliable.
1.2 Try to buy vegetables with low probability of pesticide residues: such as onions, onions, garlic, etc. with special smell, and potatoes, melon, radish and other vegetables that need to be peeled.
1.3 Try to buy vegetables that are rich in seasons: Off-season vegetables are often used for large-scale application of chemical fertilizers, pesticide ripening and violation of safety intervals. 1.4 Try to enrich the types of vegetables: Since the pesticides applied in the same kind of vegetables are basically the same, for a single person's "small environment", always eat a single vegetable, and always take the same pesticide, the more the harm will be The bigger it is. If there are many types of vegetables ingested, it is objectively possible to prevent health hazards caused by long-term accumulation of a small number of pesticides in the body.
2 processing of vegetables 2.1 water soaking washing method: mainly used for leafy vegetables, generally first wash the surface dirt with water, and then soaked in water for 10 minutes, so washed and soaked 2 to 3 times, basically can remove most of the residual pesticides ingredient. 2.2 Alkaline water immersion cleaning method: Most organophosphorus pesticides can be decomposed rapidly under alkaline conditions, so soaking with alkaline water is one of the effective methods to remove pesticide residues from vegetables.
2.3 heating cooking method: carbamate insecticides will accelerate with the increase of temperature. Therefore, some vegetables that are difficult to handle by other methods can remove some residual pesticides by heating. Commonly used in celery, cabbage, green pepper, beans and so on. Wash the surface with clean water, remove it in boiling water for 2 to 5 minutes, rinse with water for 1-2 times, and then cook in a pot.
2.4 Cleaning and peeling method: Most of the pesticides such as organophosphorus and pyrethroid used in the vegetable planting process are lipophilic, have low solubility in water, and the surface of the vegetable is waxy, it is easy to absorb pesticides, and the pesticide after deposition. It no longer disappears physically, and it is mostly stored in the peel. For vegetables with skin, such as cucumber, carrot, melon, pumpkin, eggplant, and tomatoes, you can use a sharp object to cut off the outer skin containing residual pesticides, and only eat meaty parts. Delicious and safe.
2.5 Storage and storage method: The oxygen in the air and the enzyme in the vegetable have a certain decomposition effect on the residual pesticide. After purchasing vegetables, put them at room temperature for about 24 hours, the average disappearance rate of residual pesticides is 5%, and it is better to leave them for 10 to 15 days. This method is applicable to non-perishable varieties such as melon, pumpkin, and potatoes. It is also recommended not to consume freshly harvested unpeeled fruits immediately.
Vegetable pesticide residue solution
Vegetables are one of the daily essential foods on the table of the people. The fruits and vegetables that provide us with the necessary nutrients also bring many safety hazards to our lives. Due to the development of vegetable planting industry, the climatic conditions and the management conditions of vegetable production and management, the types of vegetable pests and diseases are increasing. In order to ensure the high yield of vegetables, vegetable farmers have begun to apply or even abuse pesticides, which leads to serious pesticide residues in vegetables. . Excessive pesticide residues in vegetables will not only pollute the environment, but also cause damage to human health.
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