Abstract: This study aims to reduce the amount of carbamates pesticide residues in leafy vegetables, and find an efficient and safe pesticide removal method so as to provide technical support for the industrialization development of ultrasonic cleaning of leafy vegetables after harvest. Different ultrasonic powers, cleaning time and cleaning temperatures were set to study the carbamates pesticide residues removal effect in leafy vegetables with ultrasonic washer treatment, and the treatment using only water without ultrasonic cleaner was set as the control group. Orthogonal experiment was designed to get the optimal ultrasonic cleaning conditions. In addition, the study explored the effect on nutrients in the leafy vegetables with ultrasonic cleaning method. The orthogonal experimental results showed that when the cleaning powers was 100 W, cleaning time was 5 min, and cleaning temperature was 19℃, cleaning effect was the best on spinach and pesticide removal rate could reach 92.7%. When the ultrasonic power was 70 W, cleaning time was 5 min and cleaning temperature was 19℃, cleaning effect was the best on pakchoi and pesticide removal rate could reach 92.1%. What’s more, the pesticide removal effect of ultrasonic cleaning was better than that of the control. Based on the retention rate of ascorbic acid under different ultrasonic cleaning conditions, the ultrasonic power should not exceed 100 W, the cleaning time should be controlled in 5 min and the cleaning temperature should not exceed 25℃ so as to effectively remove pesticide residues and maximize the retention of nutrients in leafy vegetables.