CNS Study Informs Washing of Thin-skinned Produce, Including Apples and Tomatoes

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As Massachusetts enters prime picking season, a 2017 study from several College of Natural Sciences (CNS) researchers is continuing to help consumers better understand how to reduce pesticide residues on fresh produce, long after its publication date.

The study—led by Lili He, professor and head of the Department of Food Science—found that soaking apples in a baking-soda solution removed more surface pesticide residue than washing with tap water alone, although some pesticides had penetrated the fruit and could not be removed through washing.

In an interview with Simply Recipes, Sarah Alsing—an MS, RD, registered dietitian, food safety expert, and recipe creator for Delightfully Fueled—suggested that this study on apples has since informed advice about washing other thin-skinned produce, including tomatoes.

"Washing produce with baking soda has become popular due to a 2017 study by the University of Massachusetts which found washing apples in a baking soda solution removed more surface pesticide residues compared to running tap water.”

— Sarah Alsing speaking to Simply Recipes 

For home gardeners and shoppers alike, the CNS findings offer a practical reminder that careful washing can reduce surface residues while still leaving plenty of room for enjoying fresh, nutritious fruits and vegetables.

Learn more in Simply Recipes.