1, place. Many pesticides react under the action of oxidants or bio-enzymes, and oxygen in the air and enzymes in vegetables react with residual pesticides, causing oxidative degradation of pesticides, which can reduce pesticide residues and reduce their toxicity. For example, rhizomes, melons, and other vegetables that are resistant to storage have a certain effect on the reduction of pesticide poisoning after they are put back for a period of time. 2, peeled. Generally, the pesticide residue on the surface of vegetables is the highest. For fruits and vegetables such as cucumbers, eggplants, etc., it is better to eat as much as possible. 3, washed. Organophosphorus pesticides are mostly phosphate esters or amides. These pesticides are partially hydrolyzed in water and become low-toxic or non-toxic substances. Most chemical pesticides are acidic, soaking with 5% aqueous alkali can neutralize reactions and reduce pesticide residues. 5% of salt or fruit and vegetable detergents also have a good removal of organophosphorus pesticides. Vegetables that are not suitable for peeling should be thoroughly washed and soaked before consumption. Full washing can remove 75%-85% of pesticide residues on the vegetable surface. For cabbages with longer growing period, the leaves need to be opened and soaked and rinsed by leaf to achieve the purpose of removing pesticide residues. 4, heating. Some pesticides are volatile or decompose at high temperatures. For lentils and other vegetables that are heated for a long period of time, a fully heated cooking method will help reduce pesticide residues. Consumers can also use a variety of methods to remove pesticide residues and reduce or eliminate their harm to human health, depending on the type of vegetable.
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