Why does

sugarcane turn red? I believe that there are many partners who do not know why sugarcane is red, so the following Xiaobian has sorted out some relevant content for you, so let’s have a look at it together with Xiaobian. The reason why

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sugarcane turns red is mainly affected by the local climate and plant pathogens in the planting area. In the early spring of southern China, the temperature gradually returned to warm and the air was relatively humid, which was the period when plant pathogens began to be active, and sugarcane pathogens were no exception. The

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sugarcane stems are red and rotten in this season. This is due to the invasion of sugarcane pineapple disease or red rot disease and other pathogens into the sugarcane stem through the slash wound or borer and other wormholes. After 3-5 days, the incision or wound turns red, and then it spreads to both ends of the stem. The internal tissue of the sugarcane stem can be seen to turn red or reddish brown. In severe cases, pineapple flavor, distiller’s grains taste and sour and spicy taste will be produced.

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cause sugarcane to turn red. There is another case that sugarcane grows abnormally in the process of growth. Sugarcane itself contains pigment, its skin is red, leaves are green, if in the growth of sugarcane cracks, the meat inside may become red. This kind of sugarcane with red silk is edible. How to select high quality sugarcane

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1. Choose straight sugarcane instead of curved sugarcane, choose straight sugarcane instead of curved sugarcane. The curved sugarcane is likely to be lodging, and then stand up after lodging. Due to a callus process, the sweetness and taste of such sugarcane may be poor. For the black sugarcane, the darker the skin, the better. Don’t choose those sugarcane skins that are reddish, because the sweetness of red sugarcane skins is not enough. Of course, red skin varieties can not be distinguished in this way, that is, the redder the better. Both green and black skinned cane should be of uniform color.

3. The meat quality of yellow sugarcane is from white to yellow. Generally, the sweetness of white meat is low, and the yellow one is sweeter. Therefore, we should choose the Yellow meat. If only a part of sugarcane is selected, the middle part should be selected, not the tip and root, because the sweetness of the tip is not enough; the root is relatively hard, the taste is not good, it is dirtier, and it may be too sweet. Can

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be eaten when sugarcane turns red. The red color of

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sugarcane stems is caused by fermentation or red rot and slight rot during storage. In fermentation or disease often produce a variety of mycotoxins, people eat this toxin will produce dizziness, vomiting and other poisoning diseases, seriously endangering people’s health, so do not eat red sugarcane stalk.

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