Abstract Excessive pesticide use in agriculture poses significant environmental, ecological, and public health challenges. Residual pesticides on fruits and vegetables affect biodiversity and present health risks. Effective strategies to minimize residues are crucial for food safety and environmental health. This review compares conventional, natural, and formulated washing methods for reducing pesticide residues. This article analyzed washing methods, including running water, boiling, natural alternatives such as vinegar and baking soda, and formulated solutions. Data from literature and experimental studies were used, with leafy vegetables assessed separately due to their structure and residue retention. Conventional methods, such as running water, were moderately effective for surface residues. Boiling improved efficiency for leafy vegetables but caused nutrient loss. Natural alternatives such as vinegar and baking soda showed better residue removal. Formulated solutions were the most effective across all produce types. Efficacy varied by produce and pesticide type. Tailored strategies are essential for effective residue removal. While conventional methods are accessible, they may not suffice for certain pesticides. Natural alternatives balance efficacy and sustainability, while formulated solutions, though superior, may be less accessible. For leafy vegetables, boiling was most effective despite nutrient concerns. Adopting these strategies can enhance food safety and environmental health. Future research should optimize methods for greater accessibility and efficiency.
Singh et al. (Thu,) studied this question.