vegetables? Which is the most easily cleaned with water, baking soda, salt, or vinegar?

A. Which is the most easily cleaned with water, baking soda, salt, or vinegar?

Although there are numerous methods for cleaning fruits and vegetables, the vast majority of people are concerned about which method will produce the best results in terms of food safety. In fact, baking soda, vinegar, and salt are all commonly used cleaning agents in our daily lives, but which method is superior? Following that, I water testing tds meterwill examine them one by one for their cleaning principles.

Baking soda: chemistry students should be aware that baking soda is a weak alkaline chemical that has the effect of neutralizing acidity due to its weak alkaline nature. As a result, many pesticides are acidic drugs that react with baking soda in a neutralizing manner, accelerating the degradation of their drugs. Most pesticides, on the other hand, degrade in 0.5-6 days in various alkaline environments. As a result, we cannot effectively remove pesticide residues from fruits and vegetables unless we soak them in baking soda water for half a day, or even 6 days. Is such a long soaking time, however, beneficial to fruits and vegetables?

Many people believe that soaking fruits and vegetables in salt water will not only kill residual pests, but will also effectively remove pesticide residues. In fact, most people are unaware that most pesticides are made up of a fat-soluble substance. When we soak in salt water, and clean, salt water is not ideal for the dissolution of fat-soluble pesticide components. Vinegar: In terms of acidity and alkalinity, vinegar is the polar opposite of baking soda. Only alkaline substances can accelerate the rate of degradation of acidic pesticides, as stated in the preceding text. However, pesticides are not only acidic; they can also be alkaline. If we come across acidic pesticide products, such cleaning will instead prolong the degradation time and reduce the effectiveness of pesticide removal.

In fact, rather than talking about fancy ways to clean fruits and vegetables, it is more practical to use the flow of water to clean. We only need to focus on the skills and methods of cleaning, and fruits and vegetables will be just as clean. Furthermore, in addition to the cleaning method, pesticide residues on fruits and vegetables are inextricably linked to the parts of fruits and vegetables and the type of pesticide. If it is only contact pesticide, a proper rinse, brush, or peel can easily remove the majority of the residue. If pesticides have entered the inner layer of fruits and vegetables through the system type, cleaning, you can use heat, cooking, and other methods to allow residual pesticide decomposition, such as steam evaporation or dissolved in oil and water.

Second, and most importantly, flowing water is essential when washing vegetables.

Scientific research has confirmed that running water is the most effective method for removing pesticide residues from fruits and vegetables, with the best results achieved without the use of salt, vinegar, baking soda, flour, shellac, natural detergents, or other supplies. The following cleaning methods are recommended for various types of fruits and vegetables.

Remove rotten leaves and roots from small leafy vegetables (green onions, cabbage, green river vegetables) and wash the front and back of leafy vegetables with running water.

Fruit and vegetables (bell peppers, tomatoes, eggplants): clean the surface with a soft brush and running water, then remove the tips. Remove the seeds from the bell peppers and lightly wash them.

Beans and vegetables (beans, peas): Wash under running water after removing the head and tail of the beans and any old threads.

Leafy vegetables (cabbage, lettuce, bok choy): remove and discard the outer leaves, then peel off the edible portion and wash the surface with running water.

Wash the surface of root vegetables (carrots, potatoes) with running water, then peel off the skin.

Squash (cucumber, bitter gourd, loofah): wash with a soft brush and running water, then remove the head and tail, skin, and seeds and gently wash.

Skin edible small berries (strawberries, cherries): cut off stems and wash, remembering to remove tips before eating.

Fruits with no skin (bananas, apples, citrus): first wash with running water, then peel.


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