Should starch or flour be used for washing grapes

When washing grapes, using starch or flour can effectively remove surface residues. Starch has stronger adsorption power, while flour has a milder cleaning effect.

Starch particles are small and have strong adsorption properties, which can effectively wrap pesticide residues and dust on the surface of grapes. Soak the grapes in starch water and gently stir during operation. The starch will form a colloidal solution to remove impurities. Finally, rinse with running water. Starch provides good protection for fruit powder and is suitable for cleaning varieties with thin and fragile skins, such as rose grapes. However, it should be noted that excessive concentration may lead to residue. The adhesive properties of flour can be physically rubbed to remove dirt, especially suitable for varieties such as Jufeng with thick skin. Flour water can form a protective layer to reduce impact damage, but there may be residual white powder that needs to be washed repeatedly. Flour solution causes less damage to the wax layer, but its pesticide residue removal effect is slightly inferior to starch, making it more suitable for daily cleaning needs. Regardless of which method is chosen, it should be cut into small strings before cleaning to avoid skin breakage, and the water temperature should be kept at 20-30 ℃. After cleaning, it is recommended to soak in cold water for 2 minutes to further remove any residue. For those with gastrointestinal sensitivity, they can remove their skin and consume it. The concave part of the grape stem is prone to accumulating dirt and grime, which can be gently cleaned with a soft bristled brush. The daily intake should be controlled within 200g, and patients with diabetes should reduce it to 100g and take it in batches to avoid eating with high protein foods such as milk and seafood that affect nutrition absorption.