How to tell ripe tomatoes
Many people wonder why tomatoes that look bright on the surface are also susceptible to pesticide residues. This is because the tomato grows in the greenhouse, its stamen can't pollinate normally, and the result is that the vegetable grower usually spots some growth regulators on the female stamen so that it can grow tomatoes.
In this way, the grown tomatoes are often deformed in different shapes. Some of them grow sharply pointed tips, while others have long edges and angles. According to experts, the tomatoes that come out of it should all be "empty" or not seeded! The normally grown tomatoes are not only full inside but juicy and juicy.
Ripening tomato features: malformation
Ripening Tomato Features II: Hollow
Ripening tomato features three: seedless
Ripening tomato features four: outside red inside green
In addition, there is a kind of tomato, although not hollow after the cut, but the color is not normal, these tomatoes hit the ripening agent (ethephon), the appearance is red, the interior is green. Because these pesticides cannot penetrate into the interior completely, they are "red and green" outside.
Experts reminded that when selecting tomatoes, we must choose a round, round surface with a small white spot like a sand flesh, and a little crack on the tail. This shows that the tomatoes are natural and mature.
Cracks in the tail are naturally mature.
How to Remove Pesticide Residues from Tomatoes
Tomato Peeling: Draining Water Method: Place the tomatoes on a hot boiling water for 2-3 minutes after treatment to prevent pesticide residue.
Peeling method: The pesticide residue is mostly on the tomato skin, so after peeling it can be safe and practical. Peeling tomatoes can be hot on the gas stove for a short while, live in boiled water and cook for half a minute, picking up and peeling better.
Fruits and vegetables such as tomatoes, cherries, and nectarines, and fruits and vegetables grown directly on the soil such as potatoes, onions, radishes, sweet potatoes, and peanuts are less likely to be attached to pesticides due to the difficulty in attaching pesticides.
Fruits and vegetables to remove residual pesticides
1, soaking water washing method: only to remove some of the contaminated pesticides, but water washing is the basic method to remove other dirt and remove pesticides on fruits and vegetables, generally first wash the surface dirt with water, then soaked with water, soak not less than 10 minute. Fruit and vegetable cleaning agents can increase the dissolution of pesticides, so a small amount of fruit and vegetable cleaning agents can be added during soaking. After soaking, rinse with water two or three times.
Applicable fruits and vegetables: leafy vegetables, such as spinach, day lily, leek, lettuce, cabbage and so on.
2. Alkaline water immersion method: organophosphorus pesticides decompose rapidly under alkaline conditions. Soaking with alkaline water is an effective measure to remove pesticide contamination. The method is to first flush the surface dirt, soaked in alkaline water (usually 500ml water added to the surface of 5-10g) 5-15min, then rinse with water 3-5 times.
Applicable fruits and vegetables: all kinds of vegetables and fruits.
3, peeling method: the amount of pesticides on the surface of vegetables and fruits is relatively more, so peeling is a good method to remove residual pesticides.
Applicable fruits and vegetables: apple, pear, kiwi, cucumber, carrot, melon, pumpkin, zucchini, eggplant, radish, etc.
4, storage method: vegetables in the storage process, the oxygen in the air and vegetables and other active substances in the enzyme can react with the residual pesticides, so that pesticides oxidative degradation can reduce pesticide residues, reduce its toxicity. Therefore, for the easy preservation of fruits and vegetables can be stored for a certain period of time, reducing the amount of pesticide residues. Generally stored for more than 15 days. It is also recommended not to eat freshly picked unpeeled fruit immediately.
Applicable fruits and vegetables: apples, kiwi, melon and other non-perishable species.
5, drying method: Spectral effect will make some pesticides in the vegetables are decomposed and destroyed. After sun exposure, there are fewer pesticide residues in vegetables. For vegetables that are easy to store, it is best to place them for a period of time. The oxygen in the air and the color enzymes in vegetables have a certain decomposition effect on the residual pesticides.
Applicable fruits and vegetables: cabbage and so on.
6. Saline cleaning method: Washing vegetables with 1%-3% light salt water not only removes some of the pesticides, but also removes various bugs hidden in the roots of the vegetables or on the back of the leaves.
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