Red dots appear on the rind of watermelon, can you still eat it?

Ingredients: 400 grams of watermelon skin Seasoning: soy sauce, sesame oil, monosodium glutamate, vinegar, garlic paste, sesame oil A little watermelon is not only rich in water, but also rich in nutrition, containing protein, sugar, calcium, phosphorus, iron, potassium, fructose, vitamin A, vitamin C, lycopene, and essential amino acids.

In the summer high temperature season, people sweat a lot, and eating watermelon can not only replenish water but also provide nutrients. However, watermelon.

Is there any other way to eat it besides raw food? Yes, the chubby guy of watermelon is a treasure, melon pulp can be used as a drink, cold dishes, and even melon skin, cleaning up is also a good dish. The following is an introduction to readers about some ways to eat watermelon, the raw materials are simple and easy to find, the method is not complicated, and the flavor is fresh and elegant, it is rich in nutrients, and you may wish to try it when you have nothing to do.

Ingredients: two cucumbers, a few watermelon skins, a few more complete lettuce leaves Seasoning: 250-500 ml of plain yogurt, less salt and honey.

Xu production method:

1. Peel and shave the cucumber and watermelon into shreds, and marinate with salt for a few minutes; Blanch the lettuce leaves slightly.

2. Squeeze the double filaments slightly, stir with yogurt and honey, and add some lemon juice if possible.

3. Wrap the yogurt in double filaments with lettuce leaves, and it is ready to eat. Features: fragrant and fragrant, with a unique flavor.

Ingredients: 400 grams of watermelon skin Seasoning: soy sauce, sesame oil, monosodium glutamate, vinegar, garlic paste, sesame oil a little each.

Production method: 1. Remove the red meat of the melon skin, peel off the hard skin outside the melon skin (or remove it with a vegetable planer), cut it into slices, put it in a container and salt it for a while.

2. Pour salt water from the melon skin, add a small amount of soy sauce, vinegar, garlic paste, monosodium glutamate, sesame oil and mix well, and it is ready to eat. Features: Fresh and refreshing.

Production method: 1. Remove the red meat of the melon skin, peel off the hard skin outside the melon skin (or remove it with a vegetable planer), cut it into slices, put it in a container and salt it for a while.

2. Pour salt water from the melon skin, add a small amount of soy sauce, vinegar, garlic paste, monosodium glutamate, sesame oil and mix well, and it is ready to eat. Features: Fresh and refreshing.

There must be mold on the watermelon, don't eat it.

You can't eat it, be careful.

It's okay to eat, it's a big deal syphilis.

Pimples on watermelons

The watermelon is ripe and dark red, and you can still eat it.

If the watermelon is very dark in color, it is not necessarily bad, it is likely to be overripe or oxidized and discolored, but if there is a peculiar smell, it is spoiled and damaged.

The reason why watermelons are dark red:

1. Overmaturity.

When the watermelon is ripe, the flesh inside will become redder and darker.

When you press the fingers on the pedicle of the ripe watermelon, you will feel the elasticity, and if you press it a little harder, the flesh will crack. Flick with your fingers.

Watermelon, with a crisp voice, is a raw melon, calm, slightly muddy is a ripe melon, and a hoarse is an overripe or hollow melon. The top of the melon becomes soft, and the flesh is elastic, especially in the umbilicus.

2. Oxidation and discoloration.

Whether it is cut from the middle or peeled from the watermelon, the phenols in the watermelon cells will oxidize with the air under the action of enzymes.

Presence of quinones. The emergence of new quinones can make plant cells.

The appearance of brown color is also known as the enzymatic browning reaction of food.

3. Corruption and deterioration.

With the extension of time, the plant cells in the cut side of the watermelon will be further oxidized, the nutrients will be more decomposed, and pectal acid and methanol appear under the action of enzymes, which is also what we found that the watermelon was cut and stored for a period of time to change its flavor, and at the same time, the color became darker and darker, and finally rotted.

*Watermelon is ripe and dark red, and it is generally edible**. However, it should be noted that after watermelon is fully ripe, the sugar content increases, so it needs to be eaten in moderation to avoid burdening the body, and diabetics need to eat a small amount. In addition, watermelon is susceptible to bacterial contamination during storage, so it is necessary to wash the surface before eating and rinse the inner flesh with clean water to ensure food safety.

You can eat it, and it won't go bad for the time being.

Reasons: 1. This is caused by the external infection of mold infection caused by the storage time of watermelon after picking it for too long. Because the rot has not yet invaded the inside, it can still be eaten, and once there is water seeping out from the outside, it is inedible.

2. It may be that there was a natural disaster when it matured in the later stage, and if you really don't feel at ease, you can break it and take a look, just don't rot.

3. It may also be caused by the hard object pressing the ruler and injuring the epidermis during the transportation of ants, as long as the meat quality is fine, it can be eaten.

If the surface of the watermelon is fine, but the odor inside is high, such a watermelon cannot be eaten.

Causes of odors:

Many black-hearted farmers use syringes to add some chemical components that can make watermelons ripen early when they are not naturally ripe, resulting in many watermelons without black seeds, while watermelons are red and sweet. And some watermelons will rot naturally because of the added chemical substances, and after being stored for a long time. It's better not to eat it!

There are many rot-like spots on the watermelon skin, which can be eaten, and the inside will not spoil for the time being.

This is due to the fact that the watermelon has been stored for too long after being picked and is infected by external molds. Because the rot is still in a burrowing state, it has not invaded the inside, so it can still be eaten, and once there is water seeping out from the outside, it is inedible.

It may be that there was a natural disaster when it was ripe in the later stage, and if the spring potatoes are really not at ease, they can be broken and seen, as long as they are not rotten. It may also be caused by a hard object crushing the epidermis during transportation, but as long as the meat is fine, it can be eaten.

As long as it has not deteriorated, it can be eaten, because watermelon is dark red when ripe.

Precautions for eating watermelon:

1. Don't eat too much, otherwise it will hurt the spleen and stomach and cause pharyngitis. Watermelon is a raw and cold product, and it is easy to hurt the spleen and stomach if you eat too much, so it is advisable for people with spleen and stomach deficiency and cold, poor digestion and stool slippage, and more food will cause bloating, diarrhea, decreased appetite, and will accumulate cold and help dampness, leading to disease.

2. Don't eat watermelon that has been opened for too long. When the temperature is high, watermelon is easy to spoil and multiply germs if it is opened for too long, and eating it will lead to intestinal infectious diseases. Therefore, when eating watermelon, you should pay attention to choosing ripe fresh watermelon.

You can eat it, and it won't go bad for the time being. This is caused by the fact that the watermelon has been stored for too long and is infected by external molds. Since it hasn't invaded the inside, it's still edible, but once water seeps out from the outside, it's inedible.

The appearance of fiery red dots on the skin of watermelons during the ripening and empty period may be caused by watermelon pubic skin disease. This condition is a fungal grinding lesion that can cause red spots on the surface of the peel of the watermelon, which are usually irregular, may or may be large or small, but usually do not cover the entire surface of the peel. In addition to changes in the surface of the peel, this disease can cause the flesh to become softer, less sweet, and may even cause the flesh to rot.

In order to prevent and ** watermelon pubic skin disease, the following measures can be taken:

1.Strengthen phytoquarantine: When introducing new watermelon varieties or seedlings, strict phytoquarantine should be carried out to prevent the introduction of pathogens.

2.Chemical control: Chemical agents can be used to kill germs, such as spraying plants and fruit surfaces with fungicides.

3.Improve field management: Strengthen the daily management of watermelon fields, such as reasonable fertilization, timely watering, and maintaining field hygiene and blind growth, so as to enhance the disease resistance of plants.

4.Choose disease-resistant varieties: Choose watermelon varieties with strong resistance to pubic dermatosis for planting.

Please note that the above measures are for reference only, and the specific operation should be carried out according to the actual situation. If you have questions about the diagnosis of your condition or need further assistance, it is advisable to consult a professional agronomist or plant doctor.

It's watermelon pubic skin disease. At the beginning of the disease, small spots of water-soaked red Peiwuxiang appeared on the surface of watermelon fruits, which were not easy to find, and then rapidly developed and expanded, becoming irregular water-soaked large lesions. Lesions mostly occur on the upper surface of the fruit, and the fruit cracks in the later stage.

The lesion is obvious on the surface of the fruit, with the development of the course of the disease, the flesh of the fruit is also decayed, we can strengthen the plant quarantine of the foreign orange Qi introduced varieties, cut off the artificial spread of the fungus**, can also be controlled with chemical agents.

I can eat it. Watermelon can be called the king of midsummer, refreshing and thirst-quenching, sweet and juicy, is the best fruit in midsummer, watermelon in addition to free of fat and cholesterol, contains a lot of glucose, malic acid, fructose, protein amino acids, lycopin and rich vitamin C and other substances, is a highly nutritious, pure, edible and safe food. <

The watermelon is ripe and dark red, and it can still be eaten. Watermelon can be called the king of midsummer, refreshing and thirst-quenching, sweet and juicy, is the best fruit in midsummer, watermelon in addition to free of fat and cholesterol, contains a lot of glucose, malic acid, fructose, protein amino acids, lycopin and rich vitamin C and other substances, is a highly nutritious, pure, edible and safe food. The sugar content of pulp meat is generally 5 12, including glucose, fructose and sucrose.

The sweetness increases with the increase of sucrose in the late maturation period.

The watermelon is ripe, dark red, and can still be eaten. Watermelon can be called the king of summer, refreshing thirst-quenching, sweet and juicy taste, is the best fruit in summer, watermelon in addition to not containing fat and cholesterol, contains a large amount of grape sugar, malic acid, fructose, protein amino acids, lycopene and rich vitamin C and other substances, is a rich in high nutrition, pure, edible safe food. The sugar content of pulp meat is generally 5 12, including glucose, fructose and sucrose.

The sweetness increases with the increase of sucrose in the late maturation period.

Watermelon: Watermelon pulp: protein, glucose, sucrose, fructose, apple with fruit acid, citrulline, glutamic acid, arginine, phosphoric acid, lactone, propionic acid, ethylene glycol, betaine, adenine, sucrose, carotene, tomato hydrocarbons, hexahydrotomato hydrocarbons, vitamins A, B, C, volatile components contain a variety of aldehydes.

Watermelon seeds: contain fatty oil, protein, vitamin B2, starch, pentosan, propionic acid, urea, sucrose, etc.

Watermelon rind: Watermelon rind is rich in vitamins C and E.