In the past,

used to eat fruits only in the current season when I was a child. I don’t know when, now fruits can be eaten all the year round. All this is because of the fruit preservative. Do you have any doubts about fruits sprayed with preservatives? Let’s take a look at how to remove the fruit preservative! How to remove the preservatives of

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strawberries? Generally, the hardness of

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decreased rapidly after harvest. Phytic acid soaking method and chitin preservation method can be used to keep Strawberry Fresh.

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phytic acid are natural food additives, which can continue the degradation of vitamin C in fruits and maintain the acid content in fruits.

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chitin can form a layer of translucent film on the surface of fruit, thus reducing the decline of nutrients and achieving the purpose of preservation. The removal method of

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suggests: when cleaning strawberries, rinse with water and touch the surface of strawberries gently to remove most of the preservatives. How to remove the preservatives of

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citrus fruits? Sodium bicarbonate is often used as a preservative for oranges, oranges and Mandarin.

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sodium bicarbonate itself has no direct bactericidal effect, but when dissolved in water, it will make the water alkaline, thus increasing the pH value on the surface of fruits. It can inhibit the growth and reproduction of Penicillium and chloromycete in the environment of acid. At the same time,

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simultaneously cleaned the residual dirt and pathogens on the fruit surface, and indirectly reduced the decay rate. In addition, waxed preservatives are often used in citrus fruits, which can isolate oxygen and microorganisms, increase luster and reduce water evaporation.

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suggested removal method: use sodium bicarbonate or wax preservation, preservatives generally can not penetrate the citrus fruit skin, so there is no need to worry about eating, peel can be. How to remove the preservatives of

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pears? The commonly used preservative for

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pears is hupiling, which belongs to antioxidant fruit preservative. It is difficult to dissolve in water and easy to dissolve in ethanol. Hupiling can effectively control the occurrence of black skin disease, a physiological disease of Yali during storage. At present, the commonly used preservation method of

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is to make fresh-keeping paper by mixing hupiling into a certain concentration of liquid medicine and spraying it directly on the packaging paper.

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suggested removal method: since this preservative is sprayed on the fresh-keeping paper instead of directly smearing on the fruit surface, it has little effect on the fruit. If you are still worried, you can take the method of peeling. How to remove the preservatives of

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grapes?

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tablets made of sulfite are the best preservatives for grape preservation. The principle of

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for grape preservation is: sulfur dioxide released from sulfite decomposition in water can not only kill some pathogens causing grape decay, such as Botrytis cinerea, but also significantly inhibit the content of abscisic acid and ethylene release of grapes, reduce the threshing during storage, and inhibit the polyphenol oxidase activity of various parts of the fruit during storage. The removal method of

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suggested: since sulfite is a water-soluble preservative, it can be washed with water. How to remove the preservatives of

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apples? The commonly used preservative for

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apples is thiophanate methyl.

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are colorless crystals, insoluble in water, soluble in organic solvents, stable to acid and alkali. It is a broad-spectrum Fungicide of benzimidazole. It can also be used for preservation of banana, citrus, pineapple, Hami melon, sweet potato, etc. Dip or coating is generally used.

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have low toxicity to human, livestock, honeybee and fish, and are safe for crops. It can also be used to control Sclerotinia sclerotiorum, gray mold, powdery mildew and other fungal diseases on fruits and vegetables.

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in addition, the apple can also be used in the same way as pear. The removal method of

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is suggested: since thiophanate methyl is insoluble in water, it is better to peel it when eating. How to remove the preservatives of

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peaches? During the storage of

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peaches, a large number of rotten peaches are often caused by Brown rot.

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usually use preservative method, with the mass fraction of 0. The results showed that 1% benomyl suspension could prevent the decay of peach by soaking at 40 ℃ for 25 minutes.

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suggested removal methods: wash with water and rub the peach skin with hands, or peel.

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