With the continuous improvement of people's living standards, the issue of vegetable safety and quality has become more and more concerned. The demand of vegetables for the majority of consumers has shifted from quantity to quality, requiring more high-grade pollution-free vegetables and green vegetables. In the production of pollution-free vegetables, the control of pesticide residues is one of the keys to the safety and quality of vegetables. So how do you reduce the amount of pesticide residues in vegetables? The majority of farmers can take the following measures in the production process:
1. Restrict the use of pesticides. It is forbidden to use high-toxic and high-residue chemical pesticides such as methamidophos, 223, 666, carbofuran, etc., and promote the use of biological pesticides and high-efficiency, low-toxicity and low-residue pesticides. Such as bt, oxymatrine, card gram, depletion, food and so on.
2, scientific selection of pesticide formulations and usage Epoxy pesticide spray used more residue, powder, water, granules and other dosage forms can be sprayed, seeded or applied. Greenhouse vegetables can be used to control pests and diseases with aerosols or powders.
3. Controlling the amount and frequency of pesticides The larger the dosage, the higher the concentration, the more the number of times, the shorter the interval between application and the higher the residue. When applying pesticides, farmers should strictly follow the dosages and times specified in the instructions. Do not increase the dosage and the number of applications.
4, the use of low-capacity high-pressure spray technology The application of this technology can not only reduce the amount of pesticide residues on vegetables, but also its control effect, work efficiency, pesticide utilization is superior to conventional spray.
5. Strictly observe the safety interval. Stop using chemical pesticides within a certain period of time before harvesting. Vegetables that have not reached the safety interval of pesticides must not be sold.
1. Restrict the use of pesticides. It is forbidden to use high-toxic and high-residue chemical pesticides such as methamidophos, 223, 666, carbofuran, etc., and promote the use of biological pesticides and high-efficiency, low-toxicity and low-residue pesticides. Such as bt, oxymatrine, card gram, depletion, food and so on.
2, scientific selection of pesticide formulations and usage Epoxy pesticide spray used more residue, powder, water, granules and other dosage forms can be sprayed, seeded or applied. Greenhouse vegetables can be used to control pests and diseases with aerosols or powders.
3. Controlling the amount and frequency of pesticides The larger the dosage, the higher the concentration, the more the number of times, the shorter the interval between application and the higher the residue. When applying pesticides, farmers should strictly follow the dosages and times specified in the instructions. Do not increase the dosage and the number of applications.
4, the use of low-capacity high-pressure spray technology The application of this technology can not only reduce the amount of pesticide residues on vegetables, but also its control effect, work efficiency, pesticide utilization is superior to conventional spray.
5. Strictly observe the safety interval. Stop using chemical pesticides within a certain period of time before harvesting. Vegetables that have not reached the safety interval of pesticides must not be sold.
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