Pesticides residues | pesticides residues in fruits and vegetables | effects of pesticides on human health


Various pesticides are used indiscriminately to control pests of fruits and vegetables.  In our country, 6 thousand tons of pesticides are used annually in various forms like liquid, powder and pellets.  

These drugs include tactile and abdominal toxins.  Abdominal poisons contain some endocrine drugs. 

 These enter the plant via the leaves and poison the plant.  When worms inhale this toxin, it enters the stomach and kills the worms.  Insecticides sprayed on fruits and vegetable crops can interfere with plant parts, exposure to environmental factors such as wind and sunlight, and spraying when it rains.

  Intravenous drugs are inhaled from the upper part of the plant and enter the plant to interact with the organism, or in the case of tactile, abdominal toxins remain on the upper part.  This concentration is reduced due to the evaporation of the pesticides remaining on the parts of the plant, exposure to light, chemicals and microorganisms.

  Evaporation of pesticides begins immediately after spraying on plants.  Evaporation of these drugs also depends on environmental conditions, especially wind speed and temperature.  Some pesticides are degraded by microbial metabolism.  Microbes also use pesticides as nutrients and break them down into carbon dioxide and other components. 

 Evaporation is the main cause of various environmental processes leading to the decline of pesticides at the field level.  As mentioned above, pesticides sprayed on crops can remain on leaves, nuts and inside for a variety of reasons.

These can enter the body when consumed by consumers and cause many health problems.  Numerous studies have shown that 70 per cent of vegetables in our country contain pesticide residues

Health Problems: - 

Pesticide residues in layers on vegetables and fruits can cause many health problems for those who buy them, those who transport them, and consumers.  The health problems caused by these are more severe in children than in adults.  Our body can tolerate pesticides to some extent in small quantities.  

Pesticide toxins can to some extent detoxify the liver and kidneys in the body.  Also, chemicals such as calcium carbide, which is used to artificially ripen nuts such as mangoes and bananas, can cause problems with the nervous system, such as headaches, dizziness, loss of concentration, drowsiness, memory loss, and even cancer.  

Maximum Residual Limitations of Pesticides: When pesticides are sprayed on crops, the effect of pesticides on the plant parts, especially on the leaves and nuts, which form a layer and enter the plant life, decreases with the passage of days.  Intracellular drugs that act as toxins into the plant organism by forming a layer on the plant parts are weakened by the effects of the weather and reduced in effect. 

 However, to some extent the leaves, nuts and plants are present in other parts in the form of drug residues.  If these are less than the prescribed limits there will be no harm to the health of the consumers.  These maximum limits depend on the pesticide and the crop. 

 Even if the maximum residual limits are known, there is no benefit to the cultivating farmers and consumers.  The level of residue should be checked and confirmed in laboratories.  This is a costly affair.  So this method is not of much use to farmers and consumers.

Waiting time for harvesting: - 

Pesticides can reduce pesticide residues in fruits and vegetables below the maximum limit by adopting a cost-effective, easy-to-follow harvesting method that allows farmers to take certain precautions.  The maximum limit for residues is lower for fruits and vegetables after the minimum safe time to wait from the time of spraying of pesticides on the crop to the time of harvest.  The minimum safe waiting period depends on the pesticide, the crop, and the pest.  The minimum safe deadline for pests varies depending on the crop.  

Important pesticides sprinkled fruits and vegetables:- 

Most orchards do not have much trouble adhering to the minimum safe deadline for harvesting after spraying pesticides but vegetable crops do.

For example, vegetables like coriander, gourd and eggplant should be harvested every two to three days after the onset of harvest.  Lately the nuts are ripe and will not be bought in the market.  Vegetable prices are also not stable.  

Vary from day to day.  Farmers are more inclined to cut and sell on days when prices are high.

  So this problem can be overcome to some extent if the farmers cut the vegetables and then spray the pesticides on the piles.  

Farmers also have a social and moral obligation to cut vegetables in a safe manner so as not to endanger the health of consumers.  

Procedures for removal of pesticide residues: - 

It is not possible to know whether the pesticides were cut after the safe expiration date or not.  So consumers should be vigilant and take some precautions before eating fruits while cooking vegetables.  Fruits and vegetables can be washed clean with running water or tap water, especially if the residue of tactile toxins is washed away.  Along with them, dust, dirt and bacteria are also lost. 

 Washing vegetables and fruits like cauliflower, broccoli, cabbage and beans with a lukewarm salt solution mixed with 20 grams of salt per liter of water not only removes the drug residues but also kills the insect larvae.  

Rubbing vegetables like potatoes, radishes and carrots with a soft brush or towel will remove the remnants of the drug on the lumps and cracks. 

 Then wash them with clean lukewarm water.


Removing the outer leaves of greens like cabbage and lettuce will reduce the residue of the drug.  Vegetables like carrot, eggplant, rhubarb, cabbage lettuce, cabbage, cauliflower should be cleaned with a solution of 10 grams of tamarind per liter of water.  

Fruits like mango, pears, kiwis, beer, sora, pumpkin and kakara are peeled and then sliced ​​to remove pesticide residues, dust, dirt and bacteria.  Peeled fruits and vegetables should be soaked in water for half an hour and then rinsed with water and eaten.  

Fruits and vegetables should be soaked in vinegar for 6-10 minutes and then rinsed with water.

  Prepare the solutions mentioned below and spray some solution on fruits and vegetables and leave it for 5-10 minutes and wash it with clean water.  Dilute with a tablespoon of lemon juice, a tablespoon of baking soda, a cup of water.

One tablespoon of lemon juice, 2 tablespoons of white vinegar, water can be used to clean the solution.  

A cup of aqueous solution.  • Mix one cup of vinegar, 2 tablespoons of salt, one cup of fruits and vegetables with one of the solutions in a large bowl of water and rinse with clean water after 30 minutes.  Peeled fruits like sugar, lotus and banana should be cleaned with water before peeling.  Otherwise there is a risk that the residue of the pesticides on the skin will stick to the hands while removing the skin. 

 Peel a squash, grate it and squeeze the juice. Apples, pears, strawberries, carrots, spinach and fruits should be cleaned with water.  Mangoes and bananas ripened with calcium carbide contain arsenic residues in the carbide that can be absorbed into the skin and mucus. 

 Fruits should be soaked in 2% sodium carbonate solution for 12 hours before eating to remove these carcinoid residues.  

This removes the toxic arsenic residue of calcium carbide in the fruit.  160 ml.  Add acetic acid (usually vinegar) to 4 grams of baking soda, 4 lemon juice, and 4 liters of water to clean the vegetable and then tap water to remove 55.76 percent of pesticide residues.