Five methods for removing pesticide residue from fruits and vegetables

Alkaline water soaking

Soak fruits and vegetables in edible alkaline water for 5 to 15 minutes to remove organic phosphorus pesticides contained on the surface of fruits and vegetables. However, after soaking, pay attention to wash alkaline water.

Storage method

Oxygen in the air has the effect of decomposing some pesticides. Therefore, by extending the storage time, some vegetables and fruits can be stored for 1 to 3 days before they are eaten to reduce the toxicity of some pesticide residues.

Heating method

Some pesticides are afraid of alkali and heat, and high temperatures can help speed up the decomposition of pesticides. Cooking vegetables in boiling water for 2 to 5 minutes can eliminate some pesticide residues.

Peeling method

Because the pesticide residue is basically on the surface of vegetables and fruits, cutting off the skin will lose some nutrients, but it is very effective for eliminating pesticide residues.


For leafy vegetables, the best way to get rid of pesticide residues is to soak in water. You can also add fruit and vegetable cleaning agents to the water to speed up the dissolution of pesticides.

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