Can you still eat persimmons when they are black, and why do persimmons turn black

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.

1. The persimmons are ripe. Persimmons contain a component 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.

2. Persimmon varieties. 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.

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

Because persimmons are rich in tannic acid and iron, if they are stored for a long time after maturity, they are easily oxidized to iron tannin after reacting with iron, and iron tannin is black. In addition, there are a large number of oxidase substances in persimmons, which will also make the organic substances contained in the persimmon pulp be oxidized and turn black-brown. This is the same as other fruits such as apples and pears that will change color after a period of time after peeling, but persimmons have a higher content of various substances and are more obvious.

As long as the persimmon comes into contact with the air, it will inevitably turn black, and the skin and flesh of the persimmon are very prone to dark spots. At first, it is a "benign" change of color, and over time it will spoil and deteriorate.

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Overripe. Overripe.

Oxidation reactions. Seed coat shedding.

Decay and deterioration. If it's a crisp persimmon.

The crisp persimmon flesh is black, but there is no rot and deterioration and peculiar smell, you can continue to eat, because it may be caused by excessive ripening and oxidation.

If the crisp persimmon turns black is caused by rot, such a pulp carries a lot of bacteria and harmful substances and cannot be eaten.

Generally, persimmon cakes must be smoked with sulfur (sulfur dioxide antiseptic), otherwise they will deteriorate, so if you do not go through this process, the persimmons will be bad if they are not sunried, and they will be bad.

After the persimmon is peeled and sunburned, the sugar will be secreted, as if it has a layer of frost.

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.