Why do some green peppers turn red after being left for a long time?

Green peppers, I think everyone has eaten it, stir-fried beef with green peppers.

Stir-fried pork with green peppers and other stir-fried vegetables with green peppers are a very delicious food, which is also a common food for us. We all know that green peppers are rich in vitamins, so eating green peppers regularly is a great benefit to our body. Green pepper is because he is green, but anyone who has bought green pepper knows that it will turn red if you leave it for a long time, so what causes green pepper to turn red if you leave it for a long time?

There are many types of green peppers, including bell peppers and bell peppers.

Wait, green peppers are actually not spicy, green peppers are still a little bit sweet, so we call green peppers sweet peppers. Green pepper is an herbaceous plant.

The fruit of the green pepper is relatively large, but the green pepper is not solid, the middle of the green pepper is hollow, and the green pepper is rich in vitamin C, which is suitable for high blood pressure and high blood lipids.

It is a very good variety of vegetables for patients. <

Green peppers are rich in vitamins and the water content of green peppers.

It is also very high, the average water content of each green pepper can be as high as 93%, when the green pepper is ripe, that is, when the green pepper is red, the content of vitamin C in the green pepper can also be as high as 460 mg, we commonly see the green pepper on the market, can be fried and cooked, so the cooking methods of the green pepper are still diverse. <>

Then I will have someone to ask, sometimes I buy the green pepper home, and after a long time of placing it, the green pepper turns red, why is this? Didn't you say that a good green pepper should be green, why did it turn red in a blink of an eye? Let's explain this problem for you!

Green peppers actually contain chlorophyll.

and capsaithin, when the green pepper is not yet ripe, the chlorophyll in the green pepper is higher than that of capsanthin, so the green pepper is green at this time; After the green pepper matures in the later stage, because the chlorophyll will be decomposed, and finally the capsanthin is higher than the chlorophyll, so the green pepper at this time is red.

Because the varieties of green peppers are different, some green peppers are often left for a long time after picking, and the chlorophyll in the body will be converted into chlorophyll, which will appear red.

When the green pepper is not ripe, the chlorophyll in the green pepper is higher than that of capsanthin, so at this time, the green pepper is green; After the green pepper matures in the later stage, because the chlorophyll will be decomposed, and finally the capsanthin is higher than the chlorophyll, so the green pepper at this time is red.

Green peppers contain chlorophyll and capsanthin, and green peppers appear green when the former content is high. However, chlorophyll is easy to decompose, so over time, chlorophyll gradually decomposes, leaving only spicy red pigment, and the green pepper turns red.

When it is plucked, the individual is still alive, and after being placed in the process, some hormones will be produced, such as ethephon, etc., so capsanthin is produced and turns red.

Sharp peppers will turn red when they are oxidized in the air, and they can also be eaten, which will not affect the health of the body and will not be poisoned.

I think it's edible, but in this case, the chlorophyll in the pepper is broken down, so it will appear red.

The chlorophyll inside the green pepper will be quickly decomposed after a few days at room temperature, so it will turn red, and you can eat it in this case.

1. Smear salt on the green peppers. 2. Wipe the green peppers with white wine. 3. Soak the green peppers in clean water, then take them out and dry.

4. Use a toothpick to prick a few small holes on the surface of the green pepper. 5. Store the green peppers in a cool and ventilated place for about a week to turn red. 1. Choose the best green chili peppers.

2. Remove the green chili stems. 3. Prepare a basin of light salt water. 4. Soak all the green peppers in it.

5. After taking it out, rinse it with water. 6. Drain and serve. 7. Pour in the seasoning and sesame oil and stir well.

8. Finally, pour it on top of the green chili peppers, which will make the green chili peppers more delicious. 9. It can be eaten after about ten days.

You can eat it, as long as it hasn't spoiled. The reason why green peppers turn red is because green peppers contain chlorophyll and capsanthin, and if the chlorophyll content is high, it will mask the color of capsanthin, so green peppers appear green. Over time, the chlorophyll will slowly decompose, so the green pepper will become a red pepper.

The green peppers turn red. Except for a small number of bell pepper varieties (yellow, orange, etc.), all peppers are green and then red, and green peppers are only picked in advance. If you don't pick it all the time, it will turn red in the end.

Green peppers have thick, crisp flesh and are rich in vitamin C. It can be used for cold dressing, stir-frying, cooking, filling, pickling and processing canning.

If the green pepper is not ripe enough, it may not turn red and will rot after a period of time.

In addition to chlorophyll and carotenoids in the plastids, there are also a class of water-soluble pigments in vacuoles, called anthocyanins and flavonoids or flavonols, which are found in the petals and fruit cells of some plants. Anthocyanins show that the color varies depending on the pH of the cell fluid.

Petals and fruits often show red, yellow, blue, and purple, which are all colors displayed by pigments dissolved in vacuoles. The color of anthocyanins can change with the pH of the vacuole, blue when the vacuole is alkaline, purple when neutral, and red when acidic. The color change of green peppers is a reflection of the changes in the content and proportion of various pigments contained in their cells.

As long as the green peppers are still fresh and there is no deterioration such as mildew, they can be eaten, and they will have a sweet and silky taste.