The fruits will rot before eating. These methods can keep fresh

fruits should be eaten every day, which is a must buy item on the market. But some fruits seem to be very difficult to preserve. Washed strawberries get moldy in the next day; Serve monkey peach in the refrigerator, half a month is not ripe; In summer, half of a bunch of bananas are eaten. Large black spots have appeared on the peel, and the flesh is translucent. The taste and aroma are not good. It’s not difficult to keep fruits fresh and extend the taste period.

These methods can keep the fruit fresh

the fruit is picked from the fruit tree. Although it leaves the fruit tree which supplies nutrients, it is still a living individual. If the fruit is ripe when it is harvested, it must be put into the refrigerator immediately when it is bought; If it is not yet fully mature, let it continue to ripen at room temperature.

before cold storage, what are the characteristics of fruits, whether they need ripening and how to preserve them correctly?

“ Mature type & quot; Fruits: avoiding water loss is the key to cold storage; Mature type & quot; Fruits are ripe when they are harvested and need to be refrigerated, otherwise they will be over ripe and rotten soon. The temperature and humidity in the refrigerator are low, so the fruit is easy to lose water. Therefore, it can be wrapped with paper and then put into the plastic bag. The paper can help to absorb water and avoid the condensation of water to breed bacteria and mildew. Plastic bag mouth as long as a little knot to maintain ventilation.

fruits to be refrigerated: grapes, apples, wax apple, guava, strawberries, cherries, pears and oranges. Fruits easy to lose water in cold storage environment: pear, lotus, guava, cherry, longan, etc.

“ After ripening type & quot; Fruits: cold storage is the key to preservation; After ripening type & quot; Fruits are not fully mature at the time of harvest, so they must be kept in the shade for a period of time to continue ripening, or put together with fruits that can release ethylene to accelerate ripening. The ripe fruit should be refrigerated, otherwise the fruit will be over cooked and damaged.

kiwifruit and peach generally need to be placed at room temperature for several days before they become soft. If you put an apple together, you can ripen one day earlier.

the rate of ripening can be accelerated about one day by spraying water and then wrapping or covering it with paper bag or newspaper. But the cooked and softened Sakyamuni is easy to rot, so it should be put into the refrigerator immediately, and can be refrigerated for 3-5 days.

peaches, sweet peaches, bananas, kiwifruit, carambola, Sakyamuni, sweet persimmon and avocado should be kept at room temperature for a few days before being refrigerated. Although the skin will turn black, it will not affect the taste and sweetness of the pulp.

fruits that can not be put together with other fruits and vegetables: separately packed and placed as the key to preservation

apples, sakyams, pears, papayas and bananas, etc. this kind of fruits will release a kind of gas during ripening; Ethylene;, Ethylene accelerates fruit ripening and aging. If general vegetables and fruits are put together with these fruits, they are easy to age and rot early. Therefore, this kind of fruit should be stored separately whether it is refrigerated or stored at room temperature. It is recommended to put it into plastic bags for refrigerated storage and tie a knot at the mouth of the bag to prevent ethylene from affecting other fruits.

broken fruits will also release ethylene. In the pile of fruits, if any fruit is broken, it should be picked out immediately to avoid other fruits also being broken.

other preservation methods

pineapple, banana, mango, papaya and other tropical fruits are more afraid of cold. After ripening, refrigerate them and eat them as soon as possible in two days.

strawberries are delicate fruits. They are easy to rot when touched or in water, so don’t wash them and refrigerate them. Water will breed bacteria and microorganisms, making strawberries moldy. Other fruits, too. Wash them when you want to eat them.

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