Vegetables are essential for daily human consumption, and the presence of pesticide residues on their surfaces can directly impact health. In severe cases, this may lead to serious poisoning incidents with unpredictable consequences. Therefore, it is crucial to be extremely careful when applying pesticides to vegetables. According to the China Pesticide Network, there are three important things to note when using pesticides:
First, the selection of pesticide types. Pesticides should not be used randomly once pests or diseases appear. When necessary, they must be applied in accordance with national regulations. Highly toxic pesticides and those with long residual periods are strictly prohibited for use on vegetables. Only high-efficiency, low-toxicity, and easily degradable pesticides with short residual times should be used. Examples include dimethoate, phoxim, methyl thiophanate, carbendazim, triadimefon, and streptomycin sulfate.
Second, the correct concentration and dosage. Using a concentration that is too strong can cause phytotoxicity in plants and also increase the risk of personal poisoning. It is essential to follow national guidelines when applying pesticides. For example, 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 ratio should be 500–2000 times, with a maximum application rate of 0.2–0.4 kg per mu.
Third, the timing of pesticide application. It is necessary to stop applying pesticides 10–25 days before harvesting. This is especially important for organophosphorus pesticides such as malathion, phoxim, and dimethoate. If not properly controlled, these chemicals can lead to poisoning in consumers.
Pesticide manufacturers strongly advise everyone to strictly manage these three key factors to ensure the scientific and rational use of pesticides. This not only improves the effectiveness of the treatment but also helps prevent pesticide-related safety accidents. Always prioritize health and follow guidelines to maintain food safety.
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