These fruits need to be eaten for a few days to eat better nutrition

In many people's minds, fruits should be as fresh as possible, and therefore, they should be eaten as soon as possible. However, Professor Feng Shuangqing, a fruit and vegetable storage expert from the College of Food Science and Nutritional Engineering at China Agricultural University, told the Life Times reporter. Some fruits are not the best when they have just been bought or just picked. This is because some fruits are quickly and completely softened once they are mature and cannot be transported and stored. Therefore, they must be removed in a “hard state” before they can be fully matured before they can be transported safely to supermarkets. Compared with other fruits, these fruits need a "after-ripening" process.

Kiwi,. Press gently on both ends of the kiwi fruit with your fingertips. If you feel no longer hard, slight deformation occurs at the pressing area, but it is not very soft. At this time, it is the best edible state of the kiwifruit. For kiwifruit, the popular saying among fruit growers is that "3 days are soft, 7 days are bad, and half are half bad." Therefore, kiwi fruit with firm fruit and no mechanical damage should be selected when purchasing. However, the hard kiwifruit is not delicious. The sugar content is very low, and the fruit is sour. It also makes people feel burrs. Because the fruit contains a lot of proteases, it will decompose the protein in the tongue and oral mucosa, causing discomfort. At room temperature, kiwifruit generally softens for about 3 days to reach the best edible state. In order to speed up the maturation, the kiwi fruit can be put together with the already matured banana. In this way, the “ethylene” natural ripening gas emitted from the cooked fruit will “infect” the kiwifruit and promote its maturation. If you want to preserve it for longer, you can put the kiwi into the refrigerator freezer, and low temperature can delay its maturation.

banana. The color of the skin turns completely yellow, and at the same time there is a strong fruity smell. At this time, the banana is best eaten. However, bananas are very easy to darken, so you can choose to be a little more creative when you buy. In general, bananas with "green shoulders" are kept at room temperature and can be eaten within 1 to 2 days. To speed up the maturation, you can put it together with the cooked apple. If you want to stay longer, you can hang it up, keep it well-ventilated, and allow the ethylene that is produced to dissipate with the wind, delaying the aging of the banana.

Nanguo pear. Pressing Nanguo Pears with your finger, if you can feel elastic, smell a strong flavor of wine, this time is the best time to eat Nanguo pear. Nanguo pear has obvious "after-ripening" characteristics, and it takes more than one week's natural fermentation to achieve the best food after picking. It should be noted that when the Nanguo Pear is preserved, the plastic bag cannot be tied too tightly and the fruit should leave a "breathing mouth" so as to maintain the "activity" of Nanguo Pear. Put the Nanguo pear in the refrigerator freezer to slow down the breath and keep it fresh.

persimmon. " Soft" and "not astringent" are important signs of ripe persimmons, but such persimmons are not conducive to harvesting, transportation, and storage. Immature persimmons contain a large amount of soluble tannins (tannic acid), and the tannins have a strong astringency. They can stimulate the tactile nerve endings in the mouth to produce excitement and make people feel "astringent". If the raw persimmon is isolated from the air, it will produce organic substances such as acetaldehyde and acetone. These organic substances can turn the tannins dissolved in water into substances that are difficult to dissolve in water. Such persimmons do not have astringent taste when eaten. Therefore, the raw persimmon is placed in a plastic bag, and the mouth of the bag is fastened. After a few days, it can be astringent and sweet.

Avocado. Press the surface of the avocado with your hand. If you feel elastic and the flesh is firm, it proves that the avocado has matured. The more dark brown spots on the green surface, the more mature the avocado, but the skin is basically covered with dark and light brown spots. It is recommended not to buy it, indicating that it may be overcooked and deteriorated. If you do not eat on the same day, it is recommended to buy avocados that are relatively raw. Such fruits will naturally ripen at room temperature for 2 to 3 days. Mature avocados can be stored in the refrigerator freezer for about a week.