How to remove residual pesticides on fruits and vegetables

Removing pesticide residues from fruits and vegetables can be achieved through methods such as rinsing with running water, soaking in baking soda, peeling treatment, high-temperature blanching, and fruit and vegetable cleaning agents. Residual pesticides may cause gastrointestinal discomfort or chronic health risks, and appropriate methods should be selected based on the type of fruits and vegetables.

1. Rinse with running water

Repeatedly scrubbing the surface of fruits and vegetables with running water is the most basic and effective method. Water flow mechanical flushing can remove most water-soluble pesticides. Leafy vegetables need to be washed piece by piece, and fruits are recommended to be cleaned with a soft bristled brush to clean concave areas. Be careful to avoid prolonged soaking to prevent reverse absorption of pesticides.

2. Baking soda soaking

Edible alkali baking soda can decompose organic phosphorus pesticides. Add 5 grams of baking soda per liter of water, soak fruits and vegetables for 10 minutes, and then rinse. This method has a significant effect on fruits with thick skin such as apples and grapes, but the soaking time of green leafy vegetables should not exceed 5 minutes to avoid nutrient loss.

3. Peeling treatment

Directly removing the skin of fruits and vegetables can eliminate more than 90% of residual pesticides. Suitable for varieties with thick wax layers such as cucumber and eggplant, and for root and stem crops such as potatoes and carrots, it is recommended to clean them before peeling. Note that some fruit peels are rich in nutrients, so it is necessary to weigh the pros and cons when choosing.

4. High temperature blanching

Rapid blanching with boiling water can cause some pesticides to decompose and evaporate. Broccoli, beans, etc. are suitable for this method. Blanch them in water for 1-2 minutes, as excessive heating can damage vitamins. After blanching, the color should be immediately maintained by supercooling, as this method has limited effectiveness on fat soluble pesticides.

5. Fruit and vegetable cleaner

specialized cleaner can emulsify fat soluble pesticide residues. Choose a food grade ingredient formula and rinse thoroughly after using according to the concentration instructions. This method is effective for fruits with uneven skin such as strawberries, but sensitive individuals may experience allergic reactions.

It is recommended to purchase local fruits and vegetables of the current season to reduce the use of transportation preservatives, as the probability of pesticide residues in organic products is lower. Processed fruits and vegetables can be placed in a well ventilated area to further degrade pesticides, and leafy vegetables should be refrigerated and stored for no more than 3 days. Long term ingestion of pesticide residues may affect liver function, and children and pregnant women should pay special attention to cleaning procedures. Combining foods rich in dietary fiber can help promote pesticide metabolism and excretion.