Is fruit perishable because of its high water content?

There is a certain relationship between the perishability of fruits and the high water content, but it is not the only relationship, there are many factors that determine the perishability of fruits, in addition to the amount of water, the high sugar content is also the main reason. Generally, his foods with high sugar content are very fond of microorganisms and small insects, so they will attract more microorganisms, and microorganisms are the main culprits of fruit rot, so in addition to more water, sugar is also the main inducement.

Preservation of fruitsFruits are rich in fructose and water, which is why humans like to eat fruits, but these two advantages will also become the biggest difficulty in preserving fruits. In fact, some of the fruits sold on the market will wax on the surface, and some fruits will use chemicals such as ethylene to ripen them, so this kind of fruit will be more perishable, so these fruits can not be stored at room temperature for too long when preserving, if there is cold storage at home, it is best to store the fruit in cold storage.

Secondly, wash the fruits in batches and put them in the refrigerator, don't put different fruits together, it's best to pack them separately in a crisper box, and then put them in the refrigerator separately, so that the storage time will be a little longer. The crisper has a single-hole valve, and the air can only flow in one direction, so the fruit can be placed in the crisper box to better extend the shelf life of the fruit.

The reason for fruit decay is that fruit rot in addition to its own factors, in fact, it is also related to the external environment, fruit does not like high temperature and humid environment very much, but these two environments are very fond of microorganisms, microorganisms are easy to multiply in high temperature and humid environment, so the speed of fruit decay will be accelerated, especially in summer, when fruits are more likely to rot, so do not let the fruit get too much water, try to keep the fruit dry, and can be stored in the refrigerator in summer.

In addition, if the sugar content of the water is relatively large and the water is very sufficient, it is best to eat such fruits as soon as possible in a short period of time or buy a little less each time, because foods with high sugar content and high water content are easy to breed bacteria, resulting in rot, and cannot be controlled by man.

Fruit rot is due to the combined action of microorganisms in the air and the temperature in the environment, if the temperature is too high, the activity of enzymes becomes larger, microorganisms and bacteria grow faster, and the degree of decay of the fruit also becomes faster, not because of the high water content.

Fruits are more susceptible to decay, not only because of the high moisture content, but also because of the presence in the fruit. The fructose content is higher, so it is more perishable in the summer, so be sure to keep the fruit in the refrigerator when you store it.

There is a certain relationship, but the root cause is that the fruit comes into contact with mold, bacteria and other microorganisms, and multiplies in large quantities.

Fruit rotting, as long as it is not left for a long time and the bad part is cut off, it will not affect the body.

Generally speaking, the causes of "spoiling" fruits can be divided into three categories. One is the mechanical damage caused by bumps. The second is because of the freezing caused by ultra-low temperature, the storage temperature of different fruits is not the same, when the refrigeration temperature of the fruit is less than the general storage temperature of the fruit, it will cause its "freezing" deterioration.

The third is mildew and rot caused by bacterial infection. Microbial strains generally appear around us, and some microbial strains are detected in the whole process of storing fruits, which may cause them to "rot" and deteriorate.

When the fruit is subjected to impact, it causes damage to the location of loosening of the body cells in it.

produces damage, nucleus.

Spillover. At the same time, due to somatic damage, some non-color components are converted to dark colors and show special colors, such as the yellow color of an iPhone when it is broken. Therefore, the bad fruit can only provide people with sensory discomfort, as long as the impact of the "spoiled" fruit is eaten in a short period of time (do not let the germs breed and grow on it), it is unlikely to affect people's physical and mental health.

Some fruits are affected due to improper storage. Usually people put the fruits they buy in the refrigerator, but not all fruits can be put in the refrigerator. For example, bananas that are stored in the freezer for a long time can become "sick" due to low temperatures.

At low temperatures, the cell membrane of bananas.

The structure will be destroyed, which in turn will cause the banana mechanism to loosen; On the other hand, the exocarp of a banana placed in the refrigerator will turn black, mainly because some of the natural components in the exocarp are converted into melanocytes similar to those of the body under the effect of oxidases.

ingredients. In addition to this, when the cytoplasm of the exocarp of bananas.

When damaged, choline is released.

It reacts with the oxygen in the air and converts it into a dumpling color component, which will also make the banana skin black. Cucumbers are also not suitable for storage in the freezer due to the ultra-low temperature natural environment.

It will cause apoptosis of cucumber cells.

The surface layer is also prone to some water stains.

Although the causes are different, the deterioration of "frozen" bananas and "bruised" iPhones is caused by damage to the somatic cells, and in the absence of bacterial reproduction, these fruits do not cause adverse effects on the body, except for changes in taste, appearance and quality.

When it comes to the season of fruit picking, because of a lot of manpower work, stumbling will inevitably occur; There are also bumpy in the middle of transportation, or accidentally fall to the ground and be "broken and bleeding", which are all classified as mechanical injuries.

Although the style is a little ugly, it can be swallowed happily. Because the bump only damages the somatic cells and the nucleus overflows, some polyphenols are converted into dark-colored quinones, resulting in darker colors. However, the bumped fruit also needs to be taken as soon as possible, otherwise the germs are likely to find the door quickly!

Fruits are very high in water, and there are more fructose and other dietary fibers, so they are more perishable; As long as there is a rotten part of the fruit, even if it is removed, it is still inedible, only partially festering, and the meat can be seen in the eyes, but there are harmful substances in other good places, which are harmful to the human body after eating, and it is recommended not to be practical.

It may be that the weather is very hot, or it may be that the temperature in the home is not particularly good, there will be some sugar in it, and the nutrients are slowly decreasing, so there will be rot, if there is rot. It is not allowed to be eaten.

Fruits have a lot of water in them, and there are a lot of bacteria in the air, which are easy to be active in the water, and there is relatively little protein, so they can't breathe on their own, so they will rot. Rotten fruit cannot be eaten.

It may be that the storage temperature is relatively high, it may be infected by bacteria, it may be stored for a long time, it may be that pesticides have been added; Rotten fruit cannot be eaten.

Overview:Scars and moisture content on the fruit.

When scars appear on the fruit, germs can take advantage of the weakness and cause the fruit to spoil quickly.

The high water content of the fruit gives the bacteria good living conditions, and also makes the fruit easy to spoil. For example, if the water content of pears is higher than that of apples, pears are more prone to spoilage than apples.

Mulberry. The water content of pears is more likely to spoil than pears.

First of all, let's understand a question, why do fruits rot? There are three reasons for this: mildew and decay caused by microbial infection, mechanical damage caused by bumps, and frostbite caused by low temperature.

Obviously, if it is a fruit that is mechanically damaged or frostbitten, because the food is not rotten, it will not be harmful to health if eaten, but if it is a fruit that is moldy, it means that toxic substances have been produced and should not be eaten again. For such problems, experts have done an experiment. The three "rotten" fruits were experimented with separately.

Among them, the toxins were still present in the intact parts of the fruits due to mildew and rot caused by biological infection, while the toxins were not detected in the intact parts of the fruits with mechanical damage and frostbite. It's all rotten fruit, why is there such a big difference in the results? Experts explain that the part of the fruit that is mechanically damaged and softens is only due to the collision, the cells are damaged and the cytoplasm overflows.

At the same time, due to cell damage, some colorless polyphenols are converted into dark-colored quinones, giving the wound a special color. As long as this fruit is eaten within a short time after the collision, this kind of "bad fruit" will not affect our health. Similarly, the advertisements on the left side below the body of the content page of the health website are also frostbitten fruits because of cell damage, resulting in rotten appearance, but they do not multiply by bacteria, so the fruits are safe.

And if it is a moldy fruit, it is not suitable for consumption. People who eat the mycotoxins in rotten fruits may experience dizziness, headache, nausea, bloating, etc., and in severe cases, they can be life-threatening. One study also found that the amount of metulin in normal parts of moldy apples was 10%-50% of that in moldy areas, and that the level of patulin in normal apples could be as high as 3 mg kg.

And this mycin is the most toxic substance in moldy fruits that poses the greatest threat to human health.

Therefore, some people remove the moldy place and eat it directly, which affects health, because those seemingly unrotten and intact flesh are actually infected by bacteria and fungi, but they are not visible to the naked eye. After the fruit rots, microorganisms will produce various harmful substances in the metabolic process, especially the reproduction of fungi is accelerated. Some fungi have carcinogenic effects and can spread from the decaying part through the juice to the non-decaying part.

Because if it is not damaged, no bacteria can immediately enter the interior and spoil the fruit, so it will not rot in a short time.

After the fruit is picked, there is a transition process: a physiological process from ripening to ripening of fleshy fruits, after which the fruit will enter senescence and decay.

The fruit does not die after it is picked, its internal physiological activities do not stop immediately, and they still breathe. Different kinds of fruits have different characteristics of their respiration. Depending on the mode of respiration, fruits can be divided into two categories: "hopping" and "non-hopping".

In the process of ripening to senescence, there is a stage of rapid increase in respiration intensity and a large amount of endogenous ethylene production, which is called the peak of respiration, during which when a large amount of endogenous ethylene is produced, a series of changes will occur inside the fruit because ethylene is an important factor that regulates the ripening and initiation of the fruit

Starch is converted into sugar, organic acids are decomposed, fruit acidity decreases, and pectinase activity increases to differentiate pectin and soften the pulp. After the peak of respiration, the fruit will quickly age and rot.

Respiratory leap refers to a physiological process in which certain fleshy fruits ripen to ripen, after which the fruit will enter senescence.

Apples, bananas, mangoes, kiwis, tomatoes, etc., are all leapfrog fruits. Leap fruits have a "post-ripening" process.

During the respiration transition, the physiological metabolism of the fruit undergoes a fundamental transformation, which is the turning point of the transformation of the fruit from maturity to aging.

Different from the leaping fruit, the other type of fruit does not have a peak of respiration during its development, and the respiration intensity slowly decreases or basically remains unchanged during its ripening, this kind of fruit is called non-leaping fruit, and the harvest maturity of this type of fruit can be appropriately late when storing and transporting this type of fruit. "Grapes, citrus and strawberries are non-breathing fruits. ”

Through these steps, scientists have obtained animated images of apples and pears, which clearly show that between each cell of the fruit, there is a hollow space compressed, and these spaces are the "lungs" of the fruit. They act as a "breathing" inside the fruit. For many years, scientists believed that such fruit "lungs" must exist, and these "lungs" can transport oxygen and carbon dioxide to the cells in the center of the fruit's nucleus, thereby accelerating the rate of spoilage of the fruit.

However, due to technical limitations, scientists have not been able to observe the structure of the cells inside the fruit before. So, this is the first time that scientists have seen these tiny channels and the "lungs" of fruits through experimental observations.

Experiments have found that the shape of these pipes can last up to six days from the time the fruit is picked and the exterior begins to ripen and soften. This shows that the effect of deep breathing can last for 6 days when the lungs of the fruit are engaged in air exchange. Verbeveng told reporters that such a structure in the fruit can explain why pears are perishable under the same storage conditions, while apples can stay fresh for a longer time.

Although the connections in the channel in the pear are more complex, the channel in the apple is almost 5 times the volume of the channel in the pear, which allows more gas to be passed through the channel. That is, deep breathing keeps the fruit fresh.

When the temperature is high, the activity of some enzymes inside the fruit becomes stronger, and the respiration rate and ethylene release rate of the fruit become larger, which aggravates the loss of dry matter of the fruit. In addition, the temperature is high, the reproduction rate of decaying microorganisms accelerates, and the fruit itself contains more water and sugar, if there is a mechanical injury wound on the surface of the fruit, it is easy for the microorganisms to invade the inside of the fruit, thereby aggravating the decay and deterioration of the fruit. The most important control factor in the preservation of fruit is temperature.