Fruit preservatives

When people buy fruits, they will choose fresh fruits. If fruits are left for too long, they will become wilted. The nutritional value and taste of stale fruits will also change. Moreover, if fruits are left for too long, they will gradually rot. For example, if bananas are left for one or two days, ethylene will continue to evaporate, causing them to rot. Now the editor will take you to understand what fruit preservatives and preservatives are?

1. What are the types of fruit preservatives?

1. Citrus fruit preservative - sodium bicarbonate.

Sodium bicarbonate is white crystals or white powder. However, this preservative will not penetrate the orange peel, so just don't eat the peel.

2. Pear fruit preservative - ethoxyquinoline

Buddleja is an antioxidant fruit preservative. The commonly used preservation method for this type of fruit is to use buddleja to make cling film or directly spray buddleja directly on the surface of the pear. Budweiser can harm the gastrointestinal and other digestive systems, and it is difficult to tell with the naked eye whether preservatives have been used. Dapoxetine is easily soluble in ethyl, so when washing pears, first wash them with water added with white wine, and then rinse them with clean water.

3. Apple fruit preservative--Methyl Thiophanate

This preservative is generally treated by dipping or coating, and the removal of this preservative can be directly carried out by peeling.

4. Peach fruit preservatives - antiseptic and fresh-keeping method

Soaking peaches in a 0.1% benomyl suspension at 40°C for 25 minutes can prevent them from rotting. Therefore, the method of removing this type of fruit preservative is mainly washing with water, and the fuzz on the peach skin can be wiped off.

5. Strawberry fruit preservative

Strawberries are very easy to rot, so there are many ways to preserve them. Usually, the fruit is soaked in 0.5% calcium lactate or 0.5% calcium lactate + 1% citric acid or coated with deacetylated carapace to maintain the hardness of the fruit. These substances are non-toxic, so the focus of strawberries and cherries is on cleaning, especially strawberries, which have many protrusions on the skin that easily hide dirt and grime, so they need to be repeatedly rinsed with clean water, and the effect will be better if washed with light salt water.

6. Cherry Tomato Fruit Preservative - O-Phenylphenol

o-phenylphenol is pink, odorless and low in toxicity. You can wipe the peel with a paper towel before purchasing. If the color can be wiped off, it means that too much has been used and it is best not to buy it. Cherry tomatoes need to be rinsed repeatedly with clean water, or peeled before eating.

7. Sulfite, a preservative for fruits such as grapes, lychees, and longans

This type of preservative may cause the sulfur dioxide residue in the fruit to exceed the standard, which may cause mild symptoms such as dizziness, nausea and diarrhea, and severe symptoms such as acute poisoning. When buying this type of fruit, first look at the color, and be cautious of those that are whitish; second, smell the smell, and be especially careful of those with a slight pungent smell. When washing grapes, add a small amount of baking soda and rinse repeatedly. Then peel the lychees, longans, etc.

2. What are the hazards of fruit preservatives?

1. Most fruits are treated with preservatives: normal and up-to-standard fruit preservatives should not cause much harm to the human body, but excessive amounts of preservatives may be harmful to health. Therefore, it is best to remove the preservative before eating fruit.

2. Fruit preservation mainly adopts two methods: physical and chemical. Different preservation methods have different focuses, but they all control the main conditions that play a key role in preservation quality. The first is to inhibit the respiration of the fruit to control the rate of fruit aging. The second is to control the growth of microorganisms in fruits through preservation and sterilization. The third is to maintain relative humidity to prevent internal moisture from evaporating.

3. Using preservatives is a common practice at present: as long as the concentration and residual amount of the preservatives are controlled, an appropriate amount of preservatives will not cause harm to the human body. In addition, the cost will increase after using preservatives, and adding more preservatives does not mean a better preservation effect. Some fruits will change color or even produce odor after using preservatives, which will have the opposite effect.

4. How do the hazards of fruit preservatives exist? Generally speaking, if the amount exceeds the standard or is illegally added, it will cause great harm to the human body. It may cause gene damage, liver and kidney damage, and may also lead to chronic poisoning. For example, eating food with excessive sulfur dioxide content may cause dizziness, nausea, vomiting, diarrhea and other symptoms. In severe cases, it may cause acute poisoning or even cancer. At present, fruit preservation is still quite confusing, the market is of varying quality, and consumers still need to be vigilant.

3. How to preserve and keep fruits fresh in daily life?

Above we have learned about the hazards and types of fruit preservatives, so how should we preserve fruits in daily life?

1. Do not put the first category of fruits into the refrigerator otherwise they will get frostbite, such as bananas, carambolas, loquats, dragon fruits, mangoes, lychees, longans, papayas, rambutans, etc.

2. The second type can be placed in the refrigerator, but it must be ripened first. Such as durian, sugar apple, passion fruit, persimmon, etc.

3. The third type must be placed in the refrigerator to be stored for a long time. Such as peaches, mulberries, plums, cherries, chestnuts, guavas, grapes, pears, strawberries, melons, grapefruits, etc.

4. The fourth category can be stored at room temperature or refrigerated. Such as lemon, pineapple, grapes, orange, olive, jujube, apple, watermelon, tangerine, coconut, grapefruit, sugarcane, etc.

5. Storing vegetables and fruits in plastic bags is a scientific preservation method commonly used by people. The principle is to reduce the concentration of oxygen and increase the concentration of carbon dioxide, putting fruits and vegetables into a dormant state and extending the storage period.