1, cleaning skills of fruits and vegetables.
1. Edible fruits and vegetables with skins
Varieties: apples, peaches, tomatoes and zucchini, etc.
Cleaning method: Rub under tap water for 30-60 seconds. Brenda, chief scientist of the Agricultural Research Institute of the US Department of Agriculture? Dr Nimira said that washing with tap water can help remove 98% bacteria from fruits and vegetables. Stubborn stains can be scrubbed with a vegetable brush or fingers. However, soft fruits such as peaches should not be washed hard to avoid peeling.
2. Peel edible fruits and vegetables
Variety: Watermelon, cantaloupe and other melons, oranges and bananas.
Cleaning method: Brush the epidermis with a vegetable brush or an unused toothbrush under tap water for 30-60 seconds. Arifred, a professor of food science at the University of Maine? Dr. Bushway said that although the skin of this fruit is generally not eaten directly, the fruit often passes through many people's hands, and the skin (especially the folds) will inevitably be infected with bacteria. When peeling or cutting with a knife, bacteria on the skin of fruits and vegetables may take the opportunity to enter the pulp.
Step 3 string fruits and vegetables
Variety: all kinds of berries and grapes.
Cleaning method: after removing the stems of the fruit and vegetable skewers, put them into a colander, and then rinse them with a tap water nozzle for at least 60 seconds. Professor Sandria from Tennessee State University? Dr. godwin said that drying fruits with paper towels can further sterilize them.
4, leafy fruits and vegetables
Variety: spinach, lettuce, etc.
Cleaning method: peel off the old leaves on the outer layer and rinse them with cold water for 30-60 seconds. Then dry the water. Even green leafy fruits and vegetables that have been washed before sale should be washed with water before cooking.
2. Precautions for cleaning vegetables
1 Soak without washing.
If fruits and vegetables are directly soaked in water without cleaning, water-soluble pesticide residues will dissolve in water, which is equivalent to soaking fruits and vegetables in diluted pesticides.
Because the concentration of pesticide residues in water is higher than that in fruits and vegetables, these pesticides will penetrate into fruits and vegetables, which will increase the pesticide residues in fruits and vegetables and aggravate the pollution of fruits and vegetables.
Therefore, it is recommended that you rinse it repeatedly with running water before soaking.
2 soaking time is too long
The main component of pesticide residue is organophosphorus, which is insoluble in water and can't be soaked for a long time.
Moreover, if vegetables are soaked in water for a long time, the residual pesticides will decompose into water to form a certain concentration, so that pesticides remain on the surface of vegetables. Especially spinach, cabbage and other leafy vegetables, soaked in water for a long time, have little effect on removing pesticides.
Therefore, it is suggested that the soaking time of fruits and vegetables should not exceed 30 minutes, because in addition to the loss of nutrients, the soluble pesticides in water are also limited, which is equivalent to clean and polluted.
3 go to the pedicel and wash it or cut it first and then wash it.
Generally speaking, when cleaning fruits with pedicels such as strawberries, don't remove the pedicles first, because removing the pedicles will bring pesticides into the fruits and cause pollution.
At the same time, it is not recommended to cut vegetables before washing, because the cut vegetables will lose a lot of nutrients in the water during washing.
In addition, during the cleaning process, some pesticide residues may also be attached to the cross section of vegetables. Therefore, washing before cutting is more scientific.
4 Use fruit and vegetable detergents
Many fruit and vegetable detergents contain surfactants with complex components. Rinse with plenty of water after use.
Studies show that there is no obvious difference between washing with detergent and washing with clear water in removing pesticide residues, but it may also lead to secondary pollution, and eating detergent may also be harmful to human body.
Therefore, it is not necessary to use detergent to clean fruits and vegetables.
5 Salt water concentration is too high
The main function of light salt water is to dissolve protein, so it can make eggs and moths fall off easily. However, it is difficult to effectively remove pesticide residues on the surface of fruits and vegetables with light salt water, and even some data show that salt can make pesticides more stable.
It is not advisable to soak fruits and vegetables in salt water, especially green leafy vegetables. Salt water will destroy the cell membrane of vegetable leaves, not only lose nutrition, but also let pesticide residues enter vegetables.