Abstract: This study aims to reduce the amount of pesticide residues in vegetables, and finds an efficient and safe pesticide removal method so as to provide technical support for the industry development of ultrasonic cleaning of vegetables after harvest. This study designed the orthogonal experiment with different ultrasonic power, time and temperatures in order to get the best ultrasonic cleaning condition of different vegetables, and then compared pesticide residue removal effect on different vegetables. The orthogonal experimental results showed that the pesticide residue removal effect of ultrasonic cleaning on pakchoi, spinach and green pepper was better, and the pesticide removal rate reached 92.7%, 92.1% and 90.2%, respectively, but for carrot and white radish, pesticide residue removal effect of ultrasonic cleaning was not obvious, and the best pesticide removal rate was still below 30%. Ultrasonic cleaning method has different pesticide residue removal effects on different vegetables. Pesticide residue removal effects on leafy and solanaceous vegetables are better than that on root vegetables.