At present, China's pesticide demand ranks first in the world. However, only 35% and 65% of the pesticides used are discharged into the environment as pollutants, and all the pollutants are finally returned to the soil. In the long run, the land and environment cannot be carried, and the "9 consecutive increases" have a price.

According to the dynamic update data of pollution source census, the chemical oxygen demand and ammonia nitrogen emissions of livestock and poultry breeding industry in China reached 11.84 million tons and 650000 tons respectively in 2010, accounting for 45% and 25% of the total emissions of the country, and 95% and 79% of the emissions of agricultural sources respectively. The pollution of large-scale livestock and poultry breeding has become the main agricultural pollution source.

In terms of species, the detection rate of pesticide residues in beans, green leaves and solanaceous vegetables is high.

According to the statistics of the monitoring center of agricultural products, the qualified rate of pesticide residues from low to high is beans, eggplants, Chinese cabbage, green leafy vegetables, potato root vegetables, onions and garlic, melons and edible fungi. He Jiguo, director of the Department of Nutrition and Food Safety of China Agricultural University, told reporters that green leafy vegetables have a lot of pesticide residues because their leaves are soft, watery and insects like to eat, so they spray a lot of pesticides. In addition, aromatic vegetable farmers have low residue. Artemisia annua, garland chrysanthemum, coriander and so on have a strong pungent flavor and are natural insect repellents.

Seasonally, pesticide residues are low in winter and high in spring, summer and autumn.

A pesticide residue expert from the Beijing Academy of Agriculture and Forestry told the Life Times that because the temperature difference between indoor and outdoor is relatively large in winter, the air circulation is not very good, and is not suitable for pest breeding, so pesticides are used less and pesticide residues are low. The Ministry of Agriculture detected a total of 496 vegetable samples in Beijing, and found that May and November were the periods of high detection frequency of pesticide residues. According to the test results in Hangzhou, the annual high pesticide residue of vegetables in Hangzhou is in April and October.

In terms of the types of agricultural residues, there are many pesticides in cowpeas and leeks.

Because they love worms, they are often sprayed with thicker pesticides, some of which are more toxic and easy to remain; There are many fungicides for cucumbers and tomatoes. Because of the high humidity of their growing environment, they are easy to get sick, especially when they are used more. Compared with pesticides, fungicides do less harm to human body.

In terms of planting location, there are few agricultural residues of vegetables and fruits in the greenhouse.

Because physical methods such as anti-virus nets can be used to control pests in the greenhouse, less pesticides are used. Compared with greenhouse vegetables, open-field vegetables seem to be very natural, but they actually use more pesticides than greenhouse vegetables.

What are the good ways to reduce agricultural residues?

First, soak the vegetables bought for 5 minutes and then wash them, or soak them with rice washing water to neutralize the pesticide toxicity;

Second, wash vegetables with 5% salt water;

Third, vegetables and fruits that are heavily used with pesticides, such as cucumber and eggplant, should be peeled before eating;

Fourth, high temperature heating will also decompose pesticides. Some heat-resistant vegetables, such as cauliflower, beans and celery, can be washed and boiled for a few minutes, which can reduce the amount of pesticides by 30%. After being cooked at high temperature, 90% of pesticides can be removed;

Fifth, sunlight can decompose and destroy some pesticides in vegetables. It is determined that the residues of organochlorine, organomercury and other pesticides can be reduced by about 60% when vegetables are exposed to sunlight for 5 minutes.

(Food Partner Network)