With or without pesticide residues, you can know in three steps.
At the event site yesterday, the citizens were most interested in the rapid detection demonstration of pesticide residues in vegetables. This is also the common detection method used in Dongguan's current agricultural approval, farmer's market, supermarkets and other consumer links.
The first step: sample preparation. The vegetable sample to be detected is changed into a form suitable for detection by pulverization or the like, and is generally a uniform slurry.
The second step: pre-processing. The prepared sample is added to a chemical reagent for extraction, and the extract is generally purified over several hours.
The third step: rapid detection. Drop the extract into the test strip and let it stand for a few minutes. If the test paper is blue or light blue, it proves that the sample pesticide residue is negative, and if it does not change color, it is positive.
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Dealing with the residual "five characters"
According to relevant national laws and regulations, high-toxicity and high-residue pesticides such as methamidophos, phorate, parathion, omethoate and carbofuran should not be used for planting agricultural products such as vegetables, fruits and tea, but farmers use pesticides or collect illegally. The situation of insufficient agricultural products to be marketed at intervals still exists, and the acute poisoning of pesticide residues sometimes occurs.
As a common vegetable consumer, how to deal with the "phytotoxic" serious vegetables?
One is bubble. Vegetables should be soaked in water for a certain period of time before consumption. You can also add a little detergent in the water, soak it and rinse it with water. Washing can remove 60%-99% of organophosphorus pesticides.
The second is hot. Such as green pepper, cauliflower, beans, celery, etc., before boiling in the pot, first boiled with boiling water, it is said to remove 90% of residual poison.
The third is cutting. Most of the pesticide residues are mainly concentrated in the outer layers of the outer layer of the crop, the peel and the outer leaves of the vegetables. For those fruits and vegetables that can be peeled, the peeled skin should be peeled off and then washed with water to remove the pesticide residues.
The fourth is to wash. For leafy vegetables such as spinach, pakchoi, rapeseed, etc., flowery vegetables such as leeks, broccoli, etc., it is an effective method to clean carefully with clear water, and ordinary household washing should be washed at least three to four times.
For cucumbers, vegetables, carrots, bitter gourds and other stems and melons, you can put them on the warm water for 1-2 minutes, then brush them with a soft brush, especially in the depression, brush a few more times, then use water. Rinse well and wash it if necessary.
For leafy vegetables such as Chinese cabbage and cabbage, the outer leaf skin can be removed, and the inner vegetable leaves are soaked in warm water and then rinsed with water.
The leafy spinach, sage, chicken, cabbage and other green vegetables can be cut off, placed in the water and shaken clearly, then the roots are washed up in front of the faucet, and the residual pesticide is removed by the impact and vibration of the water.
Some experts said that the newly picked vegetables will be placed in the air for 24 hours, and some residual pesticides can be decomposed into substances that are harmless to the human body. Non-perishable vegetables such as melon can be placed for a certain period of time.
Ultraviolet light can also decompose and inactivate some of the pesticide residues in vegetables.
Taizhou TOPAID Medical Device Co,,ltd , https://www.topaidbio.com