What s the deal with a persimmon that is intact on the outside and black on the inside?

What kind of persimmon are you? If it is a naturally ripe persimmon and the inside is black, it is broken. If you think that the stew may be caused by too much heat, for example, crisp persimmons need to be soaked in a water heater at a certain temperature for a little time, if the temperature is not well controlled, then the inside may be black.

If there is a slight darkening, it's fine.

The main causes of the blackening of the skin of hard persimmons are overripening, oxidation and deterioration.

1. Overmaturity.

Hard persimmons contain a certain amount of tannin substances, and at the ripening stage, the tannins will gradually be converted into sugar, and if they are overripe, then there is a risk that the flesh and skin of the hard persimmon will appear dark brown, which is relatively normal.

2. Oxidation.

Hard persimmons are rich in tannic acid and iron, which are exposed to the air after being cut, and these two substances are mixed together to undergo oxidation reactions, which makes the hard persimmons appear black-brown, and the flesh and peel grow small black spots.

3. Deterioration. The storage time of hard persimmon is not particularly long, if it is not stored properly, it is easy to rot and deteriorate, which will make the peel grow black spots and reduce the edible value of hard persimmon.

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1. What happens when the crisp persimmon turns black 1. Under normal circumstances, the color of the flesh of the crisp persimmon is yellow, if the crisp persimmon is not eaten in time after cutting, the flesh of the crisp persimmon will react with the air, and it looks like the crisp persimmon has turned black from the naked eye, so you can continue to eat it. 2. If the crisp persimmon is overripe for too long, the inside of the crisp persimmon will be overripe, and this situation depends on whether the crisp persimmon has deteriorated, and if it is not spoiled, you can continue to eat. 3. Deterioration leads to the blackening of crisp persimmons after deterioration, and the spoiled crisp persimmons should not continue to be eaten.

2 Can you still eat crispy persimmons when they become soft? Although crisp persimmons are called crisp persimmons, but when the maturity of crisp persimmons is relatively high, crisp persimmons will also become soft, however, after crisp persimmons become soft, they are not far from becoming bad, and when eating crisp persimmons, it is necessary to eat them as soon as possible after they are found to be soft, so as not to further deteriorate the crisp persimmons, and do not continue to eat them after the crisp persimmons deteriorate, and the spoiled food is not conducive to health after eating, and the spoiled crisp persimmons are not good for the body after eating. 3 Whether to put crisp persimmons in the refrigerator to see the ripeness.

If the maturity of the crisp persimmon is not very high, do not put it in the refrigerator to preserve, it will be better to store it at room temperature, the crisp persimmon is placed at room temperature, the pulp will slowly become ripe, if the maturity of the crisp persimmon is relatively high, or the crisp persimmon is ripe to the pulp becomes soft, in order to prolong the eating period of the crisp persimmon, the crisp persimmon can be stored in the refrigerator, the temperature in the refrigerator is relatively high, which is conducive to the preservation of the ripe crisp persimmon.

If the skin of the cut persimmon is black, it may be caused by the oxidation reaction of the tannic acid and iron elements in the persimmon with the air, so the persimmon needs to be properly stored after cutting to avoid small black spots on the flesh and skin.

If the skin of the persimmon is black, and accompanied by a peculiar smell, it means that the persimmon has deteriorated, if the persimmon is not stored properly or left for too long, it is easy to rot, deteriorate and grow black spots.

When buying persimmons, it is recommended to choose bright, spotless, and crackless persimmons, gently touch the surface with your hands, choose persimmons with uniform surface hardness distribution and regular body shape, and it is best not to choose persimmons with deformed surfaces.

The sun is too strong and hardens directly, and the skin of such persimmons tastes bad.

The persimmons ripen in autumn, when the sun is transparent, but not as hot as summer, so the persimmon skin is red, sweet and not too dry, and the taste is very good.

The temperature in the place where the persimmons are placed is too high, and the sugar in the persimmons is oxidized!

The inside of the persimmon is black because it has deteriorated. Persimmons contain a certain amount of tannins.

During ripening, these tannins are gradually converted into sugar for persimmons. When they are overripe, these tannins can also turn the flesh of the persimmon dark brown. At this time, the composition of the persimmon has not changed and it can also be eaten.

In addition, it can be eaten if it is black but not rotten. There are several cases of blackening of persimmons, and if the blackening of persimmons is due to the seed coat left by itself, or the blackening of the flesh due to overripening and oxidation, this condition can be continued to be eaten. 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.

Precautions for persimmon consumption.

1. People with poor digestive function should not be: spleen and stomach diarrhea, loose stools, chronic gastritis.

Patients with low gastric motility such as delayed emptying and indigestion should be cautious after gastrectomy. Gallstone.

Patients avoid eating or eating less.

2. Ripe persimmons contain more sugars, including sucrose and glucose.

fructose, etc., diabetes.

Patients should avoid eating. 3. Persimmon is cold, frail and sickly, cold and cold.

Postpartum, maternal, and menstrual women should avoid eating persimmons. Persimmons contain tannins, which are easy to combine with iron, thus hindering the body's absorption of iron in food, so patients with iron deficiency anemia should eat less.

The black substance in the persimmon is that the persimmon is not cultivated, because it has been artificially improved, so that the female flower of the persimmon loses the ability to conceive. As a result, the seed coat of the persimmon seed remains in the pulp, which causes the inside of the persimmon to turn black.

The fruit of persimmon is often made as fruit after deastringency, and can be stored for several months after proper treatment, such as freezing treatment, stored at a low temperature of minus 10, and can be eaten at any time throughout the year. Persimmons can also be processed into persimmons. Shandong Yiyang, Yanzhou.

In the area of Wucun and Heze, the fire cakes and soup cakes produced are persimmons with hoarfrost; Luoyang, Songshan, Henan.

The "yellow cake" produced in the area is thick with persimmon frost. Sweep the hoarfrost off the persimmon cake and use it as sugar.

substitutes.