In modern planting, pesticides have been widely used. However, due to the existence of some illegal pesticides and irregular operations, the pesticide residue level of vegetables has become a common concern of the general public. So, what vegetable pesticide residues are more? The laboratory of the Agricultural Products Monitoring Center of Yuhang District, Hangzhou City, Zhejiang Province recently monitored the pesticide residue level of the listed vegetables in the city last year.
The statistics of the laboratory select the varieties of vegetables mainly consumed by the public, including cabbage, root vegetables, green leafy vegetables, onion and garlic, solanaceous fruits, melons, beans, potatoes, aquatic vegetables, edible fungi, and seedlings. There are 14 major categories such as buds, totaling 86 varieties. More than 440,000 batches of samples were collected and tested for one year. The monitoring data of pesticide residues showed that the overall quality of listed vegetables in the city was good, and the average pass rate for the whole year was 99.91%.
According to the test data statistics, the main over-standard vegetable varieties are as follows: cabbage: cabbage, cabbage, green vegetables; green leafy vegetables: celery, leaf lettuce, oil wheat vegetables; solanaceous fruit: pepper, eggplant; beans: cowpea, bean Root vegetables: radish; melons: cucumber, bitter gourd; onion and garlic: scallions; edible fungi: oyster mushrooms; oysters: potatoes.
In terms of varieties, the qualification rates of different vegetable varieties are different. Beans have the lowest pass rate, followed by leafy vegetables and solanaceous fruits. Qualification rate from low to high is beans
Combined with reports of pesticide residues in other parts of the country, beans such as cowpea, kidney bean and green beans have high levels of pesticide residues and the lowest pass rate. Therefore, it is best to eat beans and vegetables after they are hot. The vegetable residues of leafy vegetables are also relatively high. Because leafy vegetables are more susceptible to pests and diseases, and pesticides are directly sprayed on the surface of vegetable leaves, the surface area is large, and pesticides are absorbed faster. In addition, the growth period of leafy vegetables is relatively short, and it is difficult to achieve a safe interval between the use of drugs and the market, so that the pesticides are not available for evaporation, and eventually the pesticides are attached. Among them, the unqualified rate of cabbage is generally higher than that of green leafy vegetables. The most reassuring is melons, sprouts and corn, peanuts and so on. The growth period of the shoots is very short and there is basically no need to use pesticides. Corn and peanuts are not directly exposed to pesticides, and are of course safer.
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