In terms of solubility, pesticides can be divided into water-soluble and fat-soluble. Traditional methods of soaking with water can only remove water-soluble pesticides on the surface of fruits and vegetables, but cannot remove its main residual substance, fat-soluble pesticides. During the soaking process, water-soluble pesticides will dissolve in water and form an aqueous solution with a certain concentration. If the soaking time is too long, it is likely to cause the pesticides in the water to be re-adsorbed by fruits and vegetables, and also cause many water-soluble nutrients such as vitamins in vegetables. C. And calcium, magnesium, iron, zinc, etc. are dissolved in the water, which causes its nutritional content to be lost. The most appropriate summary of the text below is. ['The disadvantages of washing fruits and vegetables with water immersion methods outweigh the benefits.', 'How to control the duration of washing fruits and vegetables with water soaking method.', 'It is more difficult to clean fat-soluble pesticides than water-soluble pesticides.', 'Water-soaking method has limitations in cleaning fruits and vegetables.']