The harmfulness of the preservative used in mandarin orange, is the citrus preservative toxic

Baking soda can keep the patchouli fresh. With thick polyethylene film, make 70-80cm plastic bags. Use two capsules of baking soda (sodium bicarbonate) and add 1kg of water to prepare a baking soda solution.

Select the mandarin oranges that are free of pests and diseases, no contact and pressure (Yichang mandarin during the test), soak them in baking soda aqueous solution for one minute, wipe the water with a dry cloth and put them in the sun for a while, and then wrap each mandarin orange with paper, and finally put it in a plastic bag.

A breakdown of fruit harvest times throughout the year.

Month Listed varieties.

1 lemon, banana (north), rambutan, betel nut, passion fruit, coconut, lotus mist.

2 goat's milk fruit, banana (north), coconut, betel nut, lotus mist.

3 goat's milk fruit, banana (north), durian, coconut, betel nut, papaya.

4 durian, coconut, white dragon fruit, banana (north), jackfruit, mango, papaya.

5 bayberry, pineapple, white dragon fruit, banana (north), strawberry (spring, cherry, lemon, lychee, mango, durian, plum picking, coconut, loquat, watermelon, jackfruit, fruit mulberry, mangosteen, coconut, lotus mist.

6 bayberry, dragon fruit, cantaloupe, banana (north), cherry, lemon, lychee, apricot, pineapple, mango, pipa, coconut, loquat, watermelon, passion fruit, fruit mulberry, snake melon, fig, mangosteen, coconut, lotus mist.

7 Cherries, dragon fruit, cantaloupe, watermelon, banana (north), melon, strawberry, grape, star fruit, pear, avocado, lychee, peach (yin, plum, apricot, pineapple, mango, watermelon, passion fruit, snake melon, fig, coconut, lotus mist.

8 Red dates, dragon fruit, cantaloupe, banana, banana (north), melon, strawberry, grape, star fruit, peach, pear, avocado, apple (yin, peach (yin, plum, mango, rambutan, longan, papaya, jujube, passion fruit, snake melon, fig, coconut, lotus mist.

9 persimmons, dragon fruit, cantaloupe, bananas, pomegranates, kiwis, strawberries, grapes, star fruit, hawthorn, peaches, avocados, apples (yin, oranges, rambutan, betel nut, longan, papaya, jujube, watermelon, passion fruit, jackfruit, snake melon, figs, coconut, lotus mist.

10 cantaloupe, dragon fruit, sugar orange, lemon, banana, white dragon fruit, pomegranate, kiwi, star fruit, hawthorn, persimmon, rambutan, apple (yin, orange (yin, olive, mandarin, betel nut, papaya, orange, jujube, grape, passion fruit, jackfruit, snake melon, fig, coconut, lotus mist.

11 dragon fruit, persimmon, sugar orange, lemon, banana, white dragon fruit, navel orange, rambutan, star fruit, hawthorn, olive, mandarin, mandarin, orange (yin, betel nut, kiwi, jujube, passion fruit, coconut, lotus mist.

12 dragon fruit, navel orange, rambutan, lemon, mandarin, mandarin, betel nut, watermelon, star fruit, hawthorn, passion fruit, coconut, banana, lotus mist.

It is not toxic, the preservative is used according to the regulations, and it will not cause health damage to the human body.

Zhong Kai, deputy director of the Risk Communication Department of the National Center for Food Safety Risk Assessment, introduced that preservatives, also known as preservatives, generally include two types of substances, one is a sterilant, which is mainly to prevent mildew and rot during fruit storage and reduce loss; One is growth regulators, such as inhibiting fruit ripening and avoiding nutrient loss.

The preservative is usually a white emulsified substance, diluted to a certain number of times in water, and it becomes a white preservative. Many people don't trust preservatives in food, but in fact, it is a misconception that food preservatives are harmful. The addition of preservatives to food can inhibit the reproduction of microorganisms such as bacteria to protect the nutrition and appearance of food.

Citrus preservatives are non-toxic if they are in the normal range, but if they exceed the standard or are illegally added, they are very harmful to the human body. It may lead to genetic damage, liver and kidney function damage, and can also lead to chronic poisoning. Therefore, whether it is toxic depends on the amount of freshness.

1. Fruits such as oranges, tangerines, and mandarins often use sodium bicarbonate as a preservative. Sodium bicarbonate itself has no direct bactericidal effect, but when dissolved in water, it will make the water alkaline, so that the pH value of the fruit surface will increase, and it can inhibit the growth and reproduction of Penicillium and green mold that like a slightly acidic environment. At the same time, the lye cleans the residual dirt and germs on the fruit surface, and also indirectly reduces the rot rate.

In addition, citrus fruits often use wax-coated preservatives, which can isolate oxygen and microorganisms, and have the effect of increasing luster and reducing water evaporation.

Using sodium bicarbonate or waxing to keep fresh, preservatives generally cannot penetrate the skin of citrus fruits, so you don't need to worry about whether it is toxic to eat, just peel it.

2. At present, the main components of chemical preservatives in the market are prochloraz and salts, imazole and salts and biguanide trioctylbenzene sulfonate. Postharvest citrus preservation is still dominated by chemical preservation, which is mainly to prevent and control the six major diseases of citrus rot, and acid rot is the most difficult to prevent.

Citrus preservatives may contain pesticides, preservatives, etc., although in terms of content, they are not toxic to the human body, but they are not a good thing. Don't eat it.

It's a chemical, and it's not good for the body. So we have to wash before eating.

There must be, but it is slightly toxic, and it is within the tolerance of the human body.

If the orange preservative is not toxic in the normal range, if the preservative exceeds the standard or is illegally added, it is very harmful to the human body. Food preservatives refer to food additives used in food to prevent deterioration caused by microbial reproduction in the process of storage and circulation, or due to poor storage and sales conditions, the internal quality of food deteriorates, and the color decreases, and is used in food to improve the shelf life and prolong the edible value.