Eight strokes to reduce pesticide residues in vegetables

1. Storage method. Pesticides can be slowly decomposed into substances that are harmless to the human body over time during storage. Therefore, the fruits and vegetables that are easy to preserve can be stored for a certain period of time, reducing the amount of pesticide residues.

2. Flow washing method. For leafy vegetables, such as spinach, spinach, leeks, lettuce, pakchoi, etc., it is generally necessary to rinse with running water for 2~3 times, then use the soaking method to clean, so be careful not to soak in the water for too long.

3. Wash with rice water. Soak the vegetables in the rice water for about 10 minutes, then wash them with water to remove some of the pesticides left in the vegetables.

4. Alkaline water soaking method. Organophosphorus pesticides are easily decomposed under alkaline conditions, and this method can be used for cleaning various types of vegetables. The method is to first rinse the surface of the vegetable, then soak it in 10~20 g/L of alkaline water for 10~15 minutes, then rinse it with water for 3~5 times.

5. Peeling method. For melons and vegetables such as cucumber, hazelnut, melon, pumpkin, zucchini, eggplant, peeling is a good method to remove residual pesticides.

6. 焯 hot heating method. For vegetables such as celery, spinach, pakchoi, pepper, cauliflower, and beans, some pesticides can be removed by heating. Wash the surface with water first, remove it in boiling water for 2 to 5 minutes, then wash it with water for 1~2 times.

7. Use a special detergent. This is a more effective method, more suitable for melons and vegetables. Special detergents must be products of reliable quality manufacturers. Wash detergents when cleaning, otherwise it will cause secondary pollution.

8. Use "bias and vegetables pesticide degrading enzymes". It can effectively degrade pesticides on vegetables by washing vegetables with them. "Biya vegetable melon and fruit pesticide degrading enzyme" can degrade the organophosphorus pesticide macromolecule on the surface of melon and fruit vegetables into small molecules that are non-toxic and soluble in water, thereby achieving the purpose of eliminating pesticide residues.

The best way to remove residual pesticides from vegetables is to use the above methods simultaneously: after using the storage method, rinse with running water for 2-3 times, then take the peeling method or alkaline water soaking method. Wait.
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