Do you know how to tell whether vegetables contain pesticides?

Many people are worried about pesticide residues in vegetables. But many people can buy vegetables without pesticide residues when they buy vegetables, so they will feel more at ease when they eat vegetables. Now let's talk about how to detect whether vegetables contain pesticides.

1. How to detect whether vegetables contain pesticides?

Under normal circumstances, pesticide residues in vegetables are generally organophosphorus and carbamate pesticides. The rapid detection card can be used to detect whether there are pesticide residues in vegetables.

Measuring principle of fast measuring card;

Cholinesterase can catalyze the hydrolysis of indophenol acetate (red) to acetic acid and indophenol (blue). Organophosphorus or carbamate pesticides have the same effect on cholinesterase and affect the process of catalysis, hydrolysis and discoloration.

The results show that:

The white tablets of the rapid detection card do not change color, indicating that the pesticide residue is high. The white tablets on the quick check card are light blue, indicating that the pesticide residue is low. The white plate of the quick check card shows sky blue, indicating that there is no pesticide residue.

The specific steps of detecting pesticide residues by using the rapid detection card are as follows:

(1) Drop 2-3 drops of eluent at the front end of the leaf, fold the leaf in half, and gently move the position where the eluent drops.

(2) Take the rapid detection card of pesticide residues for later use, drop a drop of water on the white tablet, and then let the dropped tablet stand for 10 minute.

(3) Fold the rapid detection card for pesticide residues in half and hold the tablet for 3 minutes.

(4) At this time, when the quick check card is opened, the white tablets will turn blue, indicating that there is no pesticide residue in vegetables. No discoloration or light blue, indicating that there are pesticide residues in vegetables.

2. How to remove pesticides from vegetables?

(1) Soak the vegetables you bought for 5 minutes, then rinse them off, or soak them in rice washing water to neutralize the toxicity of pesticides!

(2) Cleaning vegetables with baking soda water can also remove pesticide residues in vegetables. Generally speaking, the surface of vegetables should be washed first, then soaked in baking soda water 10-20 minutes (usually 5 5- 10/0g baking soda is added to 500ml of water), and then the soaked vegetables should be washed with running water.

(3) High temperature heating will also decompose pesticides. Some heat-resistant vegetables, such as broccoli, beans and celery, can be washed and scalded in boiling water for a few minutes, which can reduce the pesticide content by 30%. After high-temperature cooking, 90% of pesticides can be removed.

(4) In fact, with the passage of time, pesticides will slowly decompose into harmless substances in the environment. Therefore, for fruits and vegetables that are easy to preserve, pesticide residues can be reduced by storing them for a certain period of time. However, this method is suitable for non-perishable species such as apple, kiwi fruit and wax gourd. Generally stored 15 days or more.