The Japanese fruit cleaning method reduces pesticides!

Strawberries, the heralds of spring, attract attention with their bright appearance, but they can threaten health with the pesticide residues they carry.

Traditional washing methods with water are insufficient to completely remove these harmful residues.

According to research conducted in Japan, traces of pesticides can remain on strawberries even after ordinary washing. However, a method inspired by Japanese cuisine can remove up to 80% of these residues.

This method uses warm water, salt, and baking soda. Before the stems of the strawberries are removed, they are placed in a container, and one teaspoon of salt and baking soda is added to every liter of warm water. After the fruits are left in this mixture for about 10 minutes, they are rinsed with cold water. This process cleans the harmful substances on the surface without damaging the natural structure of the fruits.

Scientific research shows that while it is difficult to completely eliminate pesticide residues, the amounts on the surface can be significantly reduced with the right methods. For example, a quick wash under tap water provides a 40-60% reduction in some types of pesticides.

Ozone microbubble application, on the other hand, can reduce pesticides by over 80% in fruits such as strawberries, cherries, and apricots.

Although no washing method can completely eliminate pesticides, using techniques such as water, baking soda-salt solutions, and ozone together can help reduce residues by 80-90%.