Pollution-free vegetables refer to vegetables whose content of harmful substances is controlled within the scope stipulated by the state, and whose products are managed pollution-free throughout the whole process from farmland to dining table, and are determined by the quality inspection department that they will not cause harm to human health after eating. Due to the pollution of rural wastewater, waste gas and waste, the producer's fertilization technology is not standardized, the supervision of production, circulation and trade is not in place, and many other factors, especially some producers are eager for quick success and instant benefit, use a large number of chemical fertilizers, and use highly toxic and high-residue pesticides that have been explicitly prohibited by the state, resulting in the residues of some vegetables, fruits, pesticides, nitrite, heavy metals and hormones exceeding the standard. The symptoms of pesticide residue poisoning are dizziness, headache and gastrointestinal "rolling" colic, which can cause complications such as cerebral thrombosis and myocardial infarction in severe cases. Pesticides will slowly accumulate in the human body and damage the nervous system.
This year 1 October1day, the state issued the Quality Standard for Pollution-free Vegetables. The standard specifies in detail from three aspects: the quality inspection and approval of soil, water source, air and other production environments in pollution-free vegetable production bases, the management assessment of fertilization by producers according to technical regulations, and the quality inspection of products before listing. In other words, only vegetables that have been strictly inspected in terms of environment, production methods and product quality can be called "pollution-free vegetables".
As a commodity, pollution-free vegetables must have certain quality standards. Only when this quality standard is reached can it be called pollution-free vegetables. Generally speaking, quality standards include sensory quality indicators and hygiene quality indicators.
Sensory quality index:
1, leafy vegetables include Chinese cabbage, cabbage and leafy vegetables. Belong to the same variety specifications, the meat is fresh and tender, the shape is good, and the color is normal; The stem base is flat, without dead leaves, diseased leaves, soil, obvious mechanical damage and pests; No burning, rotting or bolting (except Chinese cabbage); The leafy vegetables with balls should be tight; Spinach and local celery can take root. Broccoli and cauliflower belong to the same variety and specification, with normal appearance, dense and tender meat, no petiole, flat stem base, no rot, pests and mechanical damage; Cauliflower and flower head are white, without hairiness and stipules, with main stems and bluish green flower heads, without purple flowers and withered buds.
2. Solanum fruits include tomato, eggplant, sweet pepper and pepper. Belong to the same variety specification, bright color, round and smooth fruit, moderate maturity, neat, no rotten fruit, odor, pests and obvious mechanical damage.
3, melons include cucumber, gourd, wax gourd, loofah, bitter gourd, wax gourd, hairy gourd, pumpkin, bergamot and so on. Belong to the same variety specification, the shape and color are consistent, the melon strips are uniform, and there are no scars, cracks, dirt, deformed melons, pests and diseases, rotten melons and obvious mechanical injuries.
4. Root vegetables include radish, carrot, kohlrabi, turnip, turnip cabbage, etc. It belongs to the same variety specification, with fine and smooth skin, good color, uniform size and crisp meat. Fresh, no deformity, crack, chaff core, pest spots, no sediment around, no stems, leaves and fibrous roots.
5. Potatoes and taro include potatoes, yams, taro, ginger, beans and potatoes. It belongs to the same variety and specification, has the same color, and has no sediment, stems and leaves, fibrous roots, machinery, pests and diseases, rot and shrinkage. Potato skins won't turn green.
6. Onions and garlic include green onions, chopped onions, four-season onions, leeks, garlic and onions. Belonging to the same variety and specification, green garlic with onion and garlic is allowed to keep clean fibrous roots and remove old leaves, leek to remove roots and leaves, and garlic and onion to remove roots and leaves; The edible part is tender in texture, free from sediment and impurities, and free from pests and diseases.
7. Beans include cowpea, kidney bean, pea, broad bean, sword bean, edamame and lentil. Belong to the same variety, complete specifications, moderate maturity, no pests and diseases. Pods: Pods are fresh, tender and even. Eat beans: the seeds are full and even, and there is no germination. No dirt and impurities.
8. Aquatic species include Zizania latifolia, lotus root, water chestnut, arrowhead, water chestnut and so on. It belongs to the same variety specification, with tender meat, moderate maturity, no soil, no impurities, no mechanical damage, no dryness, no rot and mildew, and no black heart.
9. Perennial plants include bamboo shoots, day lilies and asparagus. It belongs to the same variety and specification, with tender meat, no pests and diseases, and no obvious mechanical damage. Day lily flowers can't be boiled directly.
10, sprouts include mung bean sprouts, soybean sprouts, pea seedlings, Toona sinensis seedlings, etc. The sprouts are fresh and tender, without bean shell impurities, fresh and not soaked in water.
Health quality indicators:
Vegetable hygienic quality index
Project status index
Chromium (in terms of chromium)
Cadmium (in gadolinium)
Mercury (in units of mercury)
arsenic
Lead (in lead)
Copper (in terms of copper)
nitrate
nitrite
carbamate
Prohibited pesticides and herbicides, such as methamidophos
horrible
dichlorodiphenyltrichloroethane
fenthion
Rogor
A pesticide)
Note: Hygienic indicators of unlisted items meet relevant regulations.
Pollution-free vegetables are certainly beneficial to human health.