Scientists Warn of Pesticide Residues on Grapes

Scientists Flag Pesticide Residue Risks in Grapes

With summer approaching, green and black grapes are returning to fruit markets in large quantities. However, scientists have cautioned that these fruits may carry harmful chemical residues if not cleaned properly before consumption.

Grapes are widely treated with pesticides to improve yield and protect crops from pests. Studies conducted by food safety bodies have indicated that pesticide residues can remain on grapes even after they reach retail markets.

Why Washing Under Tap Water Is Not Enough

Many consumers assume that rinsing grapes under running water is sufficient. Experts point out that this may not effectively remove all residues. Grapes have thin skins and grow in tight clusters, allowing pesticides to settle in gaps between the fruits.

Because of this structure, chemicals sprayed during cultivation can accumulate in areas that are difficult to clean with a simple wash.

Recommended Cleaning Methods

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Food studies suggest that soaking grapes in a salt solution can help reduce chemical and bacterial contamination. One teaspoon of salt mixed in one litre of water, with grapes soaked for 15–20 minutes, can weaken residues attached to the surface.

Similarly, soaking fruits and vegetables in water mixed with baking soda for 10–15 minutes has been shown to help break down pesticide layers. After soaking, grapes should be separated from the stem and washed thoroughly two to three times in clean water to remove dirt trapped in crevices.

Drying the fruit with a clean cloth or tissue paper helps remove excess moisture before storage.

Storage Practices and Public Health Concerns

Experts have also warned against placing unwashed grapes directly into refrigerators. Storing them without cleaning may allow chemical residues to spread further. Washing the fruit immediately after purchase is considered a safer practice.

Additional care is advised for children, elderly individuals, and those with health conditions. Proper cleaning and handling of fruits can reduce exposure to potentially harmful substances.

Public awareness about safe food handling remains critical, particularly during peak fruit seasons when consumption rises significantly.