What is the Green Vegetable Standard

Green vegetable standards usually refer to vegetables that have passed pollution-free certification and meet safety indicators such as pesticide residue limits. They mainly include requirements for meeting planting environment standards, standardized production processes, qualified heavy metal content, pesticide residue not exceeding standards, and fresh sensory quality.

1. The planting environment should meet the standards.

The soil for green vegetables should be far away from industrial pollution areas, and the irrigation water should meet the water quality standards for farmland irrigation. The air quality in the production base must meet the second level standard, and the content of heavy metals such as lead and cadmium in the soil must not exceed the limit. Professional testing of soil and water is required before planting to ensure no accumulation of pollutants.

2. Production Process Specification

The planting process prohibits the use of highly toxic and residual pesticides, and prioritizes the use of biological and physical pest control techniques. The fertilizer is mainly organic fertilizer, and the amount of chemical fertilizer used should be controlled within a safe range. Establish a complete production record file to achieve traceable management of the entire process from sowing to harvesting.

3. Qualified heavy metal content

The lead content in vegetables shall not exceed 0.2 milligrams per kilogram, and the cadmium content shall be less than 0.05 milligrams per kilogram. Harmful elements such as arsenic and mercury also need to comply with national food safety standards. After harvesting, professional testing such as atomic absorption spectroscopy is required to ensure that heavy metals do not pose a threat to human health through the food chain.

4. Pesticide residues shall not exceed the standard

Organophosphorus pesticides such as dichlorvos shall not be detected, and the residual amount of pyrethroid pesticides shall be less than 1 milligrams per kilogram. Strictly implement pesticide safety intervals and stop using pesticides 15-20 days before harvesting. Ensure pesticide degradation to a safe level through detection methods such as gas chromatography.

5. Sensory Quality Fresh

Green vegetables should have the inherent shape and color of the variety, without decay, deterioration or mechanical damage. Leafy vegetables should have firm leaves without yellow spots, while rhizomes should have smooth and wrinkle free skin. Cold chain preservation is required during transportation, and suitable humidity should be maintained during sales to ensure high retention rates of nutrients such as vitamin C.

When purchasing green vegetables in daily life, it is recommended to prioritize products with pollution-free agricultural products or green food certification marks. Pay attention to observing whether the appearance of vegetables is intact and fresh, and avoid mixing them with fruits that release high amounts of ethylene during storage. When cleaning, soak in baking soda water to remove surface pesticide residues, and it is recommended to peel root vegetables. Reasonably mix vegetables of different colors to ensure a daily intake of 300-500 grams, in order to obtain more comprehensive plant nutrients.