in the past two days, wechat friends circle was “swiped” by a small video. Ma Weidu, a collector, cut the watermelon that had been stored for more than 400 days, but did not rot, and raised the question of “can you rest assured of food safety?”. In this regard, the website of the State Food and Drug Administration forwarded the article of the associate researcher of the national food safety risk assessment center to refute the rumor that the watermelon skin can breathe and lead to water loss, and there is no essential difference between the air drying of melon and other fruits and vegetables, and it has nothing to do with food safety.

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in the recently discussed video, Ma Weidu used a long knife to cut the watermelon stored for more than 400 days, and found that the watermelon was empty. He was told that it might be because the watermelon was sprayed with preservatives, so it didn’t go bad. In this regard, Ma Weidu also questioned: “can we rest assured of food safety?” Many netizens also questioned the quality of watermelon just like Ma Weidu

, however, in August 3rd, the State Food and Drug Administration forwarded the article “Ma Wei Du”, “WeChat’s official account”. It’s normal that watermelon doesn’t rot for 400 days. It is reported that the author of the official account of WeChat is Zhong Kai, an associate researcher of the national food safety risk assessment center. Zhong Kai questioned the Ma Ying Du in his article. He suggested that watermelon is normal, and it is not a preservative at all, nor is it what food safety is. This is just the phenomenon of air drying, which can appear in Luffa, gourd, orange and other fruits.

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articles show that, first of all, it is important that there is no trauma on the surface of melon, because the injured parts are easy to be invaded by bacteria and molds. In this way, watermelon in a short period of time do not have to worry about corruption. Second, the surface of watermelon skin is tough, but it can actually breathe. Although there is a small amount of natural wax on the surface, water is still lost during respiration. This watermelon should be stored in a cool or cool place with good ventilation, so it can be dehydrated quickly. When the water evaporates to a certain extent, even if the bacteria invade, it is difficult to survive and reproduce, and there is no problem of corruption. In addition, from the video screenshot, the watermelon skin is relatively thick, and it is difficult to cut when cutting, indicating that the melon skin is dense and the fiber inside is relatively rich. This gives watermelons the ability to maintain shape and not shrink like oranges. In addition, the variety and maturity of this watermelon are also very important. For example, the sand flesh watermelon is easier to air dry, and the high maturity watermelon has more sugar and less water.

in a word, this watermelon is only in the favorable conditions of the right time, the right place and the right people. It has nothing to do with food safety and preservatives.

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