How can you tell if a variety of common fruits and vegetables have gone bad?

If you want to distinguish whether a variety of common fruits and vegetables have gone bad, you need to look at its color at this time, and then smell its taste, if its color is different from its usual fruit and melon color, it will be a little spoiled at this time.

Look at the fruits and vegetables to see if they are rotten or stale, and then observe whether the color of the fruits and vegetables is different from what they normally are, and you can see at a glance that the spoiled fruits and vegetables are not fresh.

If you don't have any common fruits and vegetables, you can look at the color of them, and if they are bad, you can see them at a glance, you can smell them, and if they have a bad smell, they are bad.

To see if its appearance has changed color, gently press it with your fingers to see how hard it is, and finally use your nose to smell it to see if there is a bad smell to distinguish whether the fruits and vegetables are good or bad.

First of all, you can use your hands to press this common vegetable to determine whether it is soft, and if it becomes soft, it will basically go bad, and secondly, you can also smell it.

When common fruits and vegetables go bad, the surface of the fruit will change and the color will become dull. Fruits and vegetables go bad, and the taste may become stinky or sour.

Under normal circumstances, we pinch the vegetables with our hands, and the fruit will be if it is spoiled, and if it is soft, don't eat it, and the inside will definitely spoil.

To identify whether a variety of common fruits and vegetables have gone bad, you must first look at whether their color is the same as that of other colors. The second thing to ask is if it tastes like it has a rotten taste.

Look at the softness and hardness of the fruit, but also look at the appearance of the fruit, whether there is any damage, and how the moisture is.

You can smell the smell of the fruit.

To know if there is any spoilage, just taste it.

1. Check whether the green leafy vegetables are discolored and have peculiar smells. Green vegetables wilt after a few days, especially if they are not packaged. It doesn't matter, it doesn't mean they've gone bad.

Green vegetables that are close to spoilage will begin to turn yellowish, become sticky, and have a foul smell. The stems of leafy greens can be soaked in warm water for 10 to 15 minutes to rejuvenate. However, this doesn't always work, so if the leafy greens still look droopy after soaking, it's spoiled.

2. Check if the asparagus has discolored tips. The state of the asparagus can be assessed by looking at the tip. The tip is usually the first part of the bad search.

It will turn dark green or black, and it will become mushy or slimy. If this happens, you can still eat asparagus, if you cut off the tips and just cook the stems. If the whole asparagus has turned dark green or black, throw it away and don't eat it.

The main cause of food spoilage is microorganisms. Microorganisms are everywhere in the environment, and food is easily contaminated by microorganisms during production, processing, transportation, storage and sales. As long as the temperature is right, microorganisms will grow and multiply, breaking down nutrients in food to meet their own needs.

At this time, the protein in the food is broken down into substances with very small molecular amounts, and finally broken down into peptides and organic acids. At this time, the substance will have an ammonia odor and sour taste, and the food will lose its original toughness and elasticity, and the color will be abnormal.

The second reason for food spoilage is the action of enzymes. There are many enzymes in animal food, and under the action of enzymes, the nutrients of the food are divided into a variety of low-level products. The daily occurrence of rancid rice and rotten fruits is the fermentation of carbohydrates caused by the decomposition of enzymes.

The third reason for food deterioration is the chemical reaction of food, there are unsaturated bonds in the molecular formula of fat, which is very unstable and easy to be oxidized, resulting in a series of chemical reactionsFood, like the human body, has to be metabolized every day, and there is a process of "aging", fruits and vegetables will be dehydrated, meat will rot, and processed products will be moldy. In order to slow down this "aging" process of food and extend the shelf life, various storage technologies such as refrigeration, vacuum, heat treatment, etc. are widely used.

Plastic wrap is one of the easiest and most commonly used methods of preservation.

The plastic wrap has moderate air permeability and moisture impermeability, and the plastic wrap made of different materials is wrapped outside the food, and the ratio of oxygen and carbon dioxide around the preserved product can be adjusted; second, it can maintain the moisture content in the bag and prevent the loss of moisture in the food; Third, it can block the dust in the air, reduce the spread of germs, and thus prolong the shelf life of food. Generally speaking, food with the correct use of plastic wrap can be kept fresh at room temperature for about a week. There is also the need to put it in the refrigerator.