Can you eat crisp persimmons with black hearts, why are crisp persimmons black inside

There are a lot of fruits ripe in autumn, when it comes to the more representative fruits in autumn, I have to say persimmons, persimmons want to hang lanterns on the branches after they are ripe, but now there are fewer people who like to eat persimmons, most people may prefer crisp persimmons, crisp persimmons are still very delicious, and there are black spots in the crisp persimmons? Can you eat crispy persimmons with black inside?

Crisp persimmons. 1 crisp persimmon: cut open with black spots inside.

Seed coat shedding. Crisp persimmons are artificially improved, so that the female flowers can not conceive and bear fruit, thus leaving a seed coat inside the pulp, so it is said that there are small black dots inside after cutting.

Overripe. Crisp persimmons contain a certain amount of tannins.

Substances, during the ripening process, the tannins will gradually convert into sugar, and if it is overripe, then it is normal for the flesh of the crisp persimmon to take on a black-brown color.

Oxidative hair response. Crisp persimmons are rich in tannic acid and iron.

After being cut open and exposed to air, the two substances undergo an oxidation reaction together.

As a result, the crisp persimmon is black-brown and has small black spots on the surface of the flesh.

Metamorphism. The preservation time of crisp persimmons is not very long, if it is not stored properly, it is easy to rot and deteriorate, which will make the flesh grow black spots and reduce the edible value of crisp persimmons.

2 Can you eat crispy persimmons that are black inside.

Whether the crisp persimmon is black inside or not depends on the specific situation.

The case that I can eat.

If the crisp persimmon does not have the smell of rotting, it is the seed coat left by itself, or the flesh turns black due to overripening and oxidation, then such a crisp persimmon can continue to be eaten.

The case that you can't eat.

If the crisp persimmon is because the flesh of the fruit is blackened in a large area due to rot, such a crisp persimmon is contaminated by bacteria and carries a large amount of harmful substances, so it cannot be eaten continuously.

3 How to pick crisp persimmons.

1.Look at the shape. A good crisp persimmon has a bright color, no spots, and no scars.

2.Feel the hardness. A good crisp persimmon has a crisp texture and feels hard to the touch, so it will not feel soft and tummy.

The skin or flesh of the persimmon turns black, indicating that it has been oxidized, and it is easy to deteriorate after a long time, so it should not be eaten again. Persimmons are caused by rot that causes a large area of flesh to turn black, and such crisp persimmons are contaminated by bacteria and carry a large amount of harmful substances, so they cannot be eaten continuously.

Persimmon is rich in tannic acid and iron, which are exposed to the air after being cut, and these two substances undergo oxidation reaction together, so that the crisp persimmon is black-brown and has small black spots on the surface of the pulp.

The storage time of persimmons is not very long, if it is not stored properly, it is easy to rot and deteriorate, which will make the flesh grow black spots and reduce the edible value of crisp persimmons.

Whether the crisp persimmon is black inside or not depends on the specific situation.

1. If the crisp persimmon does not have the smell of rotting, it is the seed coat left by itself, or the flesh turns black due to overripening and oxidation, such a crisp persimmon can continue to be eaten.

2. If the crisp persimmon is because the flesh of the fruit is blackened in a large area due to rot, such a crisp persimmon is contaminated by bacteria and carries a large amount of harmful substances, so it cannot be eaten.

There are several situations in which the inside of the crisp persimmon is black:

1. The crisp persimmon has been artificially improved, so that the female flower cannot conceive and bear fruit, thus leaving the seed coat inside the pulp, so there are small black dots inside after cutting.

Second, crisp persimmons contain a certain amount of tannin substances, in the process of ripening, tannins will gradually be converted into sugar, persimmons are overripe, will make the flesh in the crisp persimmon appear black-brown, this situation is normal.

3. Crisp persimmons are rich in tannic acid and iron, which are exposed to the air after cutting, and the two substances undergo oxidation reaction together, making the crisp persimmons appear black-brown, and the surface of the flesh has small black spots.

Fourth, the preservation time of crisp persimmons is short, if they are not stored properly, it is easy to rot and deteriorate, which will make the flesh grow black spots and reduce the edible value of crisp persimmons.

Persimmons have soft persimmons and hard persimmons, and they are both very sweet to eat. Normal persimmons should be orange-yellow, sometimes there will be a little black inside, or there are black spots, this is actually a normal phenomenon, it can be eaten normally. However, if there is a rotten condition, then it is not suitable for eating, so let's learn about it with me!

What causes crispy persimmons to turn black?

If the crisp persimmon has not deteriorated, it means that the crisp persimmon is already very ripe, the sugar content is high, and it will taste very sweet, and the flesh is a little dark brown at this time. This is because tannins are gradually converted into sugars as they mature. If there are small black spots in it, it is also normal, because the persimmon has undergone continuous artificial improvement, the female flowers can not pollinate normally, so the seed coat is left in the pulp dismantling, that is, we can see the small black spots, so it can be eaten normally.

Can you eat persimmons with black hearts

It is edible if it has a black heart but is not rotten. There are several cases of blackening of persimmons, and if the blackening of persimmons is due to the seed coat left behind by Lufudan, or the blackening of the flesh due to overripening and oxidation, Chasen can continue to eat it. If the flesh of the persimmon fruit is obviously softened, decayed, and a large area of necrosis and blackening, it means that it is contaminated by bacteria, causing the flesh to deteriorate and carry a large amount of harmful substances, so it cannot be continued to eat.

Is there any saying about eating persimmons during the frost season?

Persimmon is a common fruit in life, the reason why it can be eaten after frost is because it is the ripening period of persimmon before and after the frost season, and the persimmon in the frost season is large, thin skin, and sweet juice, which can be said to have reached its heyday. It is rich in nutrients and has high nutritional value, especially containing carotene, fructose, etc. Folk known as "frost to eat persimmons, will not runny nose."

The saying is about the tonic effect of eating persimmons during the frost period. Frost falls are a period of transition from autumn to winter, when temperatures get colder and frost occurs at night in most parts of the country. The sudden drop in temperature is also very bad for the human body, especially the lungs and stomach, which need a lot of nourishment.

The crisp persimmon does not have the smell of rotting, it is the seed coat left by itself, or the flesh turned black due to over-ripening and oxidation, and can be continued to eat. If the crisp persimmon is due to rot causing a large area of flesh to turn black, the crisp persimmon is contaminated by bacteria and carries a large amount of harmful substances, so you can't continue to eat it. <

1. The crisp persimmon does not have the peculiar smell of rotting, it is the seed coat left by itself, or the flesh turned black due to overripening and oxidation, and can be continued to eat. If the crisp persimmon is due to rot causing a large area of flesh to turn black, the crisp persimmon is contaminated by bacteria and carries a large amount of harmful substances, so you can't continue to eat it.

2. Gongcheng persimmon, its flesh is crisp and tender, sweet and refreshing, rich in high protein and various vitamins required by the human body, and high in trace elements, calcium and iron. Gongcheng Yue persimmon fruit shape is beautiful, bright color, crisp persimmon crisp sweet and delicious, frozen persimmon fragrant sweetheart, persimmon cake sweet and soft, with a variety of health care functions.

Crispy persimmon is a type of persimmon that tastes crisp and sweet, and can be eaten directly like nibbling on an apple. When we eat crispy persimmons, we will find that there are many black dots in the crispy persimmons, which is actually a normal situation. But if there is rot, you can't eat it.

1. If the flesh of the crisp persimmon is black, but there is no rot and peculiar smell, you can continue to eat it, because it may be caused by over-ripening and oxidation.

2. If the crisp persimmon turns black, it is caused by rot. This pulp contains a lot of bacteria and harmful substances and cannot be eaten.

1.Seed coat shedding Crisp persimmons have been artificially improved so that the female flowers cannot be fertilized, so that the seed coat remains in the pulp, so it is said that there are small black spots inside after cutting.

2.Overripe crispy persimmons contain a certain amount of tannins. During ripening, tannins are gradually converted into sugars. If it is overripe, it may turn the flesh inside the crisp persimmon dark brown. This is normal.

3.Oxidation Reaction Crispy persimmons are rich in tannins and iron. When exposed to air after cutting, these two substances undergo an oxidation reaction together, giving the crisp persimmon a dark brown color with small black spots on the surface of the flesh.

4.Deterioration The storage time of crisp persimmons is not very long. If it is not stored properly, it is easy to rot and deteriorate, causing the flesh to grow black spots and reducing the edible value of crisp persimmons.

Each 100 grams of crisp persimmon fresh fruit contains soluble sugar, protein, fat, rich in niacin, vitamins B1, B2, E, C and -carotene, all higher than astringent persimmons. , and higher than apples, pears, grapes and other fruits. Due to the low yield, the ripe fruit can be naturally astringent, and it can be eaten after picking, so it is sweet, crispy and delicious, and has high edible value and development value.

Due to its hard and crispy meat, it is easy to store and transport, so it is mainly eaten fresh.

Here's how to eat crispy persimmons:

1. Eat directly.

Crisp persimmons that have been ripe can be eaten directly, it has the fragrance of persimmons, the texture of apples, the taste is crisp and refreshing, and sweet but not greasy. Reminder: It is best to peel it when eating so that it does not astringent.

Crisp persimmons that are not yet fully ripe should be ripened first, such as soaking in salt water or putting them together with ripe apples and bananas, which can naturally ripen crisp persimmons.

2. Sweet persimmon roasted bridle.

Ingredients: 500 grams of crisp persimmons, 300ml of fresh cream and fresh milk, 60 grams of sugar, 125 grams of egg yolk, 15ml of orange wine, 3 gummies, 3 baking cups.

Method: 1. Peel and cut the crispy persimmons into pieces, and preheat the oven at 160 for 10 minutes.

2. Boil 20g of white sugar until caramelized, add crispy persimmon pieces and fry for 3 minutes.

3. Mix fresh cream, fresh milk and 40 grams of white sugar, heat to 40 and then turn off the heat, add egg yolk and orange wine, mix well, pour into the baking cup and bake at 160 for 30 minutes, let cool and refrigerate, and decorate with fried crispy persimmons and gummies.

3. Make persimmons.

Crisp persimmons, like soft persimmons, can be eaten as persimmons.

Method: Peel the crisp persimmons, then place them in the sun to dry, and pinch the persimmons every once in a while until their moisture dries and becomes soft.

Fourth, crisp persimmon wine.

Ingredients: persimmon (hard), liquor.

Method: 1. Remove the persimmon and wash it, dry it and set aside.

2. Put the dried persimmons into the pickle jar, put a layer and spray a little liquor, put another layer and spray the liquor again until it is full, cover the jar lid and inject water to seal the mouth of the altar and put it in a cool place.

After 7 days, open the lid, take out the persimmons and wash them, peel them and put them on a plate, and then they can be eaten.