Why do persimmons turn black Can you still eat persimmons when they are black

1. Overmaturity.

Crisp persimmons contain a certain amount of tannin substances, and during the ripening process, the tannins will gradually be converted into sugar, and if they are overripe, then there is a risk that the flesh inside the crisp persimmon will appear dark brown, which is normal.

2. Oxidation.

Crisp persimmons are 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 persimmons are black-brown and have small black spots on the surface of the pulp.

3. Deterioration 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.

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

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

2. The situation that cannot be eaten: If the crisp persimmon is said to be black because of the rot that causes a large area of flesh to turn black, such a crisp persimmon is contaminated by bacteria and carries a large number of harmful substances, so it cannot be eaten.

Can't eat. Persimmon fruit is prone to browning and black spot disease in refrigeration, and it is easy to have chilling injury symptoms after refrigeration (gray skin, water soaking, and can not ripen normally), and persimmons are inedible in this case.

Persimmon preservation at low temperature generally stores persimmon fruit in (0 1) refrigeration. Persimmon fruit must be pre-cooled before refrigeration, first reduce the fruit temperature from room temperature to 5, and then gradually drop to 0.

Although frozen storage can maintain the nutritional flavor of persimmon fruit to the greatest extent, the fruit tissue is damaged and collapsed after thawing, the juice flows out, the commodity value is greatly reduced, and it is inconvenient to eat fresh.

1If the skin is black, there is no orange, but if the meat is black, you can't eat it.

The persimmon turns black and cannot be eaten, and after the fruit is left for a long time, it will be oxidized by the outside world and implanted by bacteria, which will make the fruit rot. The blackening is mainly due to the effect of oxidation, which causes damage to the cells.

2 Persimmons contain an ingredient called tannin, which is gradually converted into sugar when the fruit is ripe. During this process, the pulp of some persimmons may appear brown, so the brown color of the persimmon may be the result of the natural transformation of the fruit in the later ripening stage after the ripening period, and it should be edible under normal circumstances.

There is a persimmon called "ink persimmon."", also called black persimmon. It's black on the outside, but it's good on the inside. This kind of persimmon is rare and uncommon on the market, but some scientists say that it can be eaten with confidence.

The persimmon turned black, probably because the ingredients inside have gone bad, and this persimmon is inedible.

3 persimmons contain tannins, which are prone to coagulation after tannins meet with iron, hindering the body's absorption of iron, so it is best for patients with iron deficiency anemia not to eat persimmons to prevent the condition from becoming more serious.

People with low gastric motility, such as patients with chronic gastritis, indigestion, delayed gastric emptying, etc., as well as patients who have undergone gastrectomy surgery, should not eat persimmons to prevent aggravation of the disease and is not good for health.

Persimmons are high in sugar, and most of them are simple and easy-to-absorb monosaccharides and disaccharides, so eating too many persimmons will raise blood sugar, and diabetics should not eat them to avoid aggravating their condition.

Pregnant women and people with weak constitution should not eat persimmons, which is not good for the body.

4 Because persimmons are rich in pectin and tannic acid, they can react with gastric acid to form lumps, if the resulting lumps can not be discharged, they will be retained to form stones, so persimmons are best eaten after meals.

The tannic acid in persimmons reacts with many substances, but in fact, most of the tannic acid in persimmons is gathered in the persimmon skin, so if you eat the skin together when eating persimmons, it is easy to form gastric stones, which affects your health.

The tannic acid contained in persimmons can react with many substances, such as calcium, iron, zinc and other minerals, if you eat too many persimmons, these minerals in the stomach and intestines cannot be absorbed by the body, resulting in mineral deficiency.

Persimmon has a lot of sugar and tannic acid content, after eating persimmons, there will be some residues between the teeth, and it is easy to damage the teeth after a long time, so it is best to rinse your mouth in time after eating persimmons, so as not to become tooth decay.

If the persimmon is blackened, it is edible if it is only a small black spot on the skin, but if the flesh turns black in a large area, it means that a large number of bacteria have grown inside the persimmon, and it has begun to deteriorate and rot, and it can no longer be eaten. Daily preservation of persimmons can be placed in a ventilated and cool environment, or they can be refrigerated in an environment of 7 to 13 degrees.

1. As appropriate

Persimmon contains tannic acid, and if it is in contact with air for a long time, or if it comes into contact with iron, it will cause a blackening reaction, if the persimmon is blackened only by small black spots on the skin, you can continue to eat. However, if the persimmon is a large area of black flesh, it means that a large number of bacteria have grown inside the persimmon, and it has begun to deteriorate and rot, and it can no longer be eaten.

2. Store at room temperature

Fresh persimmons can be stored at room temperature, and a cool and ventilated environment should be chosen when preserving to avoid the ethylene emitted by persimmons from accumulating in the air and accelerating the ripening and decay of persimmons. In addition, persimmons are placed in a ventilated place, and they also have the effect of removing odors in the room, so that they can generally be stored for about 2 or 3 days.

3. Refrigerate and store

If you want to keep fresh persimmons for a longer period of time, you can store them in the refrigerator and keep them refrigerated. Refrigerated persimmons do not need to be cleaned, you can retain the fruit powder on the surface of the persimmons, and then put the persimmons into a paper bag or a fresh-keeping bag, prick a few small holes in the bag, and finally put it in the refrigerator.

Persimmon blackened can not be eaten, persimmon blackened because of the oxidation reaction of nutrients in persimmons, which may produce harmful substances, persimmons should be stored in the refrigerator refrigerated area, which can prolong the preservation time of persimmons, in addition, it is best to remove the persimmon skin when eating persimmons and then eat, so as not to ingest too much tannin substances in the human body. Thus causing discomfort in the human body.

1. Inedible

The persimmon turns black and cannot be eaten, and the persimmon turns black because the nutrients on the surface of the persimmon and the oxygen in the air have an oxidation reaction, which may contain harmful substances, and symptoms such as diarrhea may occur after eating, so the persimmon should be eaten as soon as possible to avoid spoilage.

2. How to save it

Persimmons can be stored in the refrigerator cold area, the temperature of the refrigerator cold area is low, which can inhibit the oxidation of the skin of the persimmon to avoid the blackening of the persimmon, and the low temperature environment can also prevent the breeding of bacteria, thereby prolonging the storage time of the persimmon.

3. Precautions

Persimmons are best peeled before eating, because most of the tannic acid in persimmons is concentrated on the skin, slippery and if a large amount of tannin substances are ingested in the human body for a long time, it may lead to the appearance of stone symptoms, and persimmons can not be eaten too much, which will increase the satiety of the human body, which is not conducive to human digestion.