Detergent soak for 10 to 15 minutes, water soak for 30 to 60 minutes
Soaked with detergent, the pesticide is removed faster.
Pesticide residues in vegetables are an important issue in food safety. In particular, in summer, it is not only the peak period of vegetable consumption, but also the active period of pests. In order to catch up with business opportunities, producers either use super-concentration pesticides to kill insects or harvest pesticides in advance, resulting in excessive pesticide residue in vegetables. According to statistics, in general, the pass rate of pesticide residues in summer vegetables is more than 20% lower than in winter. In order to reduce pesticides on vegetables, people have come up with a variety of methods: put in the sun, blisters, wash with rice, etc. But are these methods really effective, and how many pesticides can you remove? The food college of China Agricultural University recently conducted an experiment to help people find the best way to remove pesticides.
Since pesticides are mainly attached to the surfaces of fruits and vegetables during the spraying process, as long as effective washing and processing methods are used, pesticide residues can be reduced and food safety of vegetables can be guaranteed.
Soaking and rinsing with fresh water can reduce the amount of pesticide residues, and the longer it takes, the less pesticide residues. Tests have shown that 15% to 60% of pesticide residues can be removed by soaking vegetables for 10 to 60 minutes with tap water. Soaking with special vegetable and fruit detergents is more effective in reducing the adhesion of pesticides. After diluting the detergent with water in a ratio of 1:200, the fruit and vegetables are soaked. Within 10 to 60 minutes, the pesticide residue can be reduced by 50% to 80%; especially within the first 10 minutes of soaking, the pesticide residue drops very significantly and can be achieved. About 50%. Then, a small amount of rinse and rinse with water can basically remove the pesticide residue.
High-temperature heating can also decompose pesticides, such as boiling water or frying oil. Experiments show that some heat-resistant vegetables, such as cauliflower, beans, green peppers, celery, etc., washed with boiling water and then a few minutes, you can make the pesticide residues drop by about 30%, and then by high-temperature cooking, you can remove the vegetables on the 90 % of pesticides.
In addition, rice washing with water and proper use of sunlight can also play a role in reducing pesticides on vegetables. However, Taomi Shui is best used once or twice, because the surface of rice contains potassium, so the first or second Taomi Shui will show weak acidity, but then it will begin to change to alkaline, and pesticides only in the acidic material. Will lose some of the toxicity. Sunlight can cause some pesticides in vegetables to be decomposed and destroyed. It has been determined that when vegetables are exposed to sunlight for 5 minutes, the loss of organochlorine and organomercury pesticides can reach about 60%.
Vegetable peeling, of course, can also reduce pesticide residues, but it can also cause loss of vitamins and minerals in the skin. Therefore, the best way to remove pesticides is to soak fresh fruits and vegetables with detergent for 10 to 15 minutes, or soak for 30 to 60 minutes with tap water, and rinse off with fresh water.