How to detoxify vegetables

Most pesticides break down naturally over time due to the enzymes present in fruits and vegetables. When you buy fresh produce, it's common to let it sit for a few days before eating, allowing some of the pesticide residues to decompose. However, placing the produce in the refrigerator doesn't have the same effect. The cold temperature inside the fridge slows down or even stops the activity of these enzymes, preventing them from breaking down the remaining chemicals. Instead of putting it directly in the fridge, it’s better to store it in a cool, shaded area at room temperature—especially for leafy greens that spoil quickly. This helps maintain freshness while allowing natural decomposition processes to occur. For best results, wash the produce thoroughly before consumption, and consider using a vinegar or baking soda solution to remove any lingering residues. Always check for proper storage guidelines based on the type of vegetable or fruit you're handling.

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