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The oxygen stored in the air has the effect of decomposing some pesticides. Therefore, by extending the storage time, some vegetables and fruits can be stored for 1 to 3 days before they are eaten to reduce the toxicity of some pesticide residues.
Heating method Some pesticides are afraid of alkali and heat, and high temperature can help speed up the decomposition of pesticides. Cooking vegetables in boiling water for 2 to 5 minutes can eliminate some pesticide residues.
The method of peeling is because the pesticide residue is basically on the surface of vegetables and fruits. Although peeling the skin will lose some nutrients, it is very effective for eliminating pesticide residues.
Soaking water washing method for leafy vegetables, the better way to eliminate pesticide residues is water soaking. You can also add fruit and vegetable cleaning agents to the water to speed up the dissolution of pesticides.
Auxiliary equipment of Calstar® recycling machine
Five methods for removing pesticide residue from fruits and vegetables
Alkali water soaking method will soak fruits and vegetables in edible alkaline water for 5 to 15 minutes, which can remove organic phosphorus pesticides contained on the surface of fruits and vegetables. However, after soaking, pay attention to wash alkaline water.