The State Quality Inspection Administration website before the release of dynamic, the US Environmental Protection Agency (Environmental Working Group, referred to as EWG) announced the 2017 list of pesticide residue content in spinach "tight encirclement" list jumped to second. It is reported that the list of U.S. market sales of pesticide residues in fruits and vegetables as a standard, published every year, will cause widespread concern in society.
In the EWG rankings, the high and low levels of pesticide residues are: strawberries, spinach, nectarines, apples, peaches, celery, grapes, pears, cherries, tomatoes, peppers and potatoes.
Among them, strawberries are listed as the dirtiest fruits, containing at least 20 pesticide residues. Many of the different pesticide residues in these fruits and vegetables are positive and contain pesticides of higher concentration than other agricultural products (000061). Pears and potatoes are new members of the dirtiest list of fruits and vegetables, replacing cherries, tomatoes and cucumbers on the 2016 list.
In contrast, the EWG's clean fruits and vegetables (fruit and vegetable pesticide residues at least) list includes sweet corn, avocado, pineapple, cabbage, onion, frozen bean, asparagus, papaya, mango, melon, eggplant, kiwi, cantaloupe, cauliflower and grapefruit. Relatively few pesticides were detected on these foods, and the total concentration of pesticide residues was found to be low.
There are two kinds of pesticide residues on fruits and vegetables, one is attached to vegetables and fruits, and the other is in the process of plant growth, pesticides directly into the roots and leaves of vegetables and fruits. Experts recommend the following methods, can effectively remove pesticide residues in vegetables.
Soak water washing
The pesticides in contaminated vegetables are mainly organophosphorus pesticides, which are difficult to dissolve in water. Water washing is the basic method to remove pesticide residues on vegetables and fruits. Mainly used for leafy vegetables, such as spinach, day lily, leek flowers, lettuce, cabbage and so on. Rinse off the surface dirt first and then soak it with water. But the soaking time should not exceed 10 minutes, so as to avoid surface residual pesticide infiltration into the vegetables. Fruit and vegetable detergent can increase the dissolution of pesticides, so you can add a small amount of fruit and vegetable cleaning agent when soaking. Use water after soaking
Wash it 2~3 times.
Alkaline soaking:
Organic phosphorus pesticide decomposes rapidly in alkaline environment, and this method is effective to remove pesticide pollution. Can be used for all kinds of vegetables, melons and fruits. Method: remove surface dirt washed, soaked into water alkali (usually 500 ml of water surface 5 to join
10 grams) 5~15 minutes, then rinse with water 3~5 times.
Peeling
The relatively large amount of pesticides on vegetables and fruits, peel is a good method to remove pesticide residues, can be used for apple, pear, kiwi, cucumber, melon, carrots, pumpkins, zucchini, eggplant, carrot etc.. Note: do not put vegetables, fruits and melons mixed, so as not to form pollution again.
Ozone elution
Using commercially available ozone or ozone water generator to clean and soak all kinds of fruits and vegetables is simple, safe and reliable. The cleaning and soaking time is 10~20 minutes. It is generally believed that most of the pesticide residues can be removed. However, some experts pointed out that the current commercially available vegetable detoxification machine is mostly made of a generator with an external oxygen pipe, if the technology does not pass or the power is too small, may cause the gas production and the ozone concentration is too low, not mixed with water after sterilization. In addition, if the machine seal performance is not good, but also may lead to ozone leakage, the impact on human health.
Enzymatic digestion
When removing pesticide residues in fruits and vegetables, add a separate package of enzymes to soak the vegetables in water for 8~15 minutes. Depending on the situation, it can increase the dosage and prolong the operation time. Rinse 2 times with water after soaking.
Storage method
Pesticides can be slowly broken down into substances that are harmless to humans. For fruits and vegetables which are easy to store, the pesticide residues can be reduced by storage. This method is suitable for apple, kiwi, wax gourd and other perishable species. Generally stored for more than 15 days
Heating method
Carbamate insecticides decompose as temperatures rise. Vegetables and fruits which are difficult to handle by other methods can be removed by heating some pesticides. This method is commonly used in the treatment of celery, spinach, Chinese cabbage, cabbage, cauliflower, green peppers, beans and other vegetables. First clean the vegetables with clean water, put them in boiling water for 2~5 minutes, remove them, then rinse with water for 1~2 times.
