How to remove pesticide residues on fruits

Pesticide residues on fruits can be effectively removed through methods such as rinsing with running water, soaking in baking soda, peeling, high-temperature heating, and fruit and vegetable cleaning agents.

1. Running water flushing

Running water flushing is the most basic method for removing pesticide residues. Place the fruit under running water and rub it repeatedly for at least 30 seconds, using the mechanical force of the water flow to wash away the lipid soluble pesticides attached to the surface. Fruits with stems, such as strawberries, need to be washed thoroughly in the concave areas. Fruits with smooth skin, such as apples, can be lightly brushed with a soft bristled brush. This method has a high removal rate for water-soluble pesticides, but has limited effectiveness for permeable pesticides.

2. Baking soda soaking

Soaking in 1% concentration baking soda water for 15 minutes can decompose organic phosphorus pesticides. The alkaline environment of sodium bicarbonate can accelerate the hydrolysis of pesticide molecules, especially for common insecticides such as dimethoate and dichlorvos, which have significant degradation effects. After soaking, rinse with running water to avoid residual alkaline substances. This method is not suitable for fruits with fragile skin such as blueberries.

3. Peeling treatment

Directly peeling off the fruit skin can remove more than 90% of surface pesticide residues. Citrus fruits should be rinsed with clean water before peeling to avoid contamination of the flesh by the cutting edge. It is recommended to rinse apples and other fruits with waxy skin after peeling. This method will result in the loss of some dietary fiber and skin nutrients, making it suitable for summer fruits with a higher risk of pesticide residue.

4. High temperature heating

Boiling water for 1-2 minutes can cause some pesticides to thermally decompose. Suitable for making jam on strawberries, apples, etc., high temperatures can cause the volatilization of carbamate pesticides. Steaming and cooking is safer than frying, avoiding the high temperature oil that promotes pesticide dissolution. Immediately supercooling after processing can maintain the taste, but thermosensitive nutrients such as vitamin C may be lost.

5. Fruit and vegetable cleaner

Special fruit and vegetable cleaner contains surfactants that can emulsify fat soluble pesticides. After diluting according to the instructions and soaking for 5 minutes, the removal rate of pyrethroid pesticides is relatively high. After use, it is necessary to thoroughly rinse to avoid residual cleaning agents. People with allergies are recommended to choose fragrance free products. This method is costly but suitable for difficult to clean fruits such as grapes.

It is recommended to prioritize purchasing local fruits of the season and reduce the use of transportation preservatives. Organic certified fruits have a lower risk of pesticide residue. It is recommended to use two or more cleaning methods in combination for fruits with uneven skin such as strawberries and peaches. Children can extend the soaking time before consumption, and those with gastrointestinal sensitivity should choose peeled fruits as much as possible. Keeping ventilation and dryness during storage can promote the natural degradation of some pesticides and prevent direct sunlight from penetrating the fruit pulp. Pay attention to the diversification of fruit varieties in daily diet and diversify the risk of ingesting residual pesticides.