Plant-powered rinse cuts pesticide residue on fruit 

In Canada, a team at University of British Columbia has developed a plant-based solution that removes more pesticide residue from produce than commonly used methods like rinsing with water and baking soda solutions.

Comprised of starch, iron, and tannic acid, the solution formed bonds with pesticides to remove 96% from the fruits tested, according to a report in Food & Wine. On average, conventional washing methods only removed about half of pesticide residue.  The UCB solution also reduced moisture loss and extended shelf life.

“Our goal was to create a simple, safe, and affordable wash that improves both food safety and food quality,” Dr. Tianxi Yang, an assistant professor in UBC’s Faculty of Land and Food Systems and the study’s senior author, said in a statement. “People shouldn’t have to choose between eating fresh produce and worrying about what’s on it.”

The work is described in more detail in a recent issue of ACS Nano.

Tags: Canada, pesticide residue

Category: Chemicals & Materials