Vegetables are essential to human nutrition, and the presence of pesticide residues on their surfaces can directly impact health. In severe cases, it may lead to serious poisoning incidents, with potentially life-threatening consequences. Therefore, it's crucial to use pesticides carefully when growing vegetables. Here are three important points from the China Pesticide Network:
1. **Pesticide Selection**: Pesticides should not be used randomly once pests or diseases appear. When necessary, they must be applied according to national regulations. Highly toxic or long-residual pesticides are strictly prohibited for use on vegetables. Only high-efficiency, low-toxicity options that break down quickly and have a short residual period should be considered. Examples include dimethoate, phoxim, methyl thiophanate, carbendazim, triadimefon, and streptomycin sulfate.
2. **Proper Concentration and Dosage**: Using excessive concentrations can cause plant damage and increase the risk of personal poisoning. Always follow national guidelines. For instance, when using 40% dimethoate emulsion, it should be diluted 800–2000 times and applied at a rate of no more than 0.1–0.2 kg per mu. Similarly, for 80% dichlorvos emulsion, the dilution should be 500–2000 times, with a maximum application of 0.2–0.4 kg per mu.
3. **Harvest Interval**: It is essential to stop applying pesticides 10–25 days before harvesting. This is especially important for organophosphorus pesticides like malathion, phoxim, and dimethoate. Failing to observe this interval increases the risk of pesticide poisoning in consumers.
Pesticide manufacturers strongly advise farmers to strictly adhere to these guidelines. By doing so, they can ensure the safe and effective use of pesticides, reduce the likelihood of safety incidents, and maintain the quality and safety of vegetable products for consumers. Always prioritize health and environmental protection when handling agricultural chemicals.
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