frost has passed, and persimmons with bright colors and sweet taste have begun to be launched in large quantities. There are many sayings about eating persimmons on the Internet, such as persimmons cannot be eaten with milk, crabs, fish and shrimps, and eating persimmons will cause stomach stones, etc., which makes consumers feel very confused when facing persimmons that are "full of color and fragrance".
How to share delicious food with safety, Guizhou Provincial Market Supervision Bureau reminds the following.
1. Four tricks to choose good persimmons
View: Select persimmons with full fruits, regular body shape, complete stems, golden or orange yellow. Do not buy persimmons with deformities, depressions, scars in the skin, insect eyes, dark spots or even moldy persimmons. At the same time, you should also pay attention to asking about the variety when purchasing, because although the skin of some persimmons is green, they taste crispy, sweet and refreshing after peeling, and full of aroma.
Smell: Choose persimmons with natural fruity fragrance, sweet or tasteless. If there is alcohol, moldy or sour taste, the persimmon may have spoiled.
Touch: The skin of ripe persimmons is softer. If it feels harder to touch, it means that the fruit is not yet mature (except for varieties such as crispy persimmons). The persimmon will have a white persimmon frost on the surface of drying, and the main ingredients are fructose , glucose , etc. If the surface of the persimmon cake is too much white cream and it will fall off as soon as it shakes, it is very likely that it is not the original persimmon cream. Consumers should pay more attention to this.
Taste: According to the difference in the degree of natural deafness of persimmons on the tree, persimmons can be divided into completely astringent persimmons, incomplete astringent persimmons, incomplete astringent persimmons, incomplete sweet persimmons and completely sweet persimmons. The first three types need to be removed after ripening on the tree, otherwise they will have astringent taste when eaten. The completely sweet persimmon has a unique flavor and a sweet taste; the completely astringent persimmon, incomplete astringent persimmon, and incomplete sweet persimmon are thick and even, and the flesh is sweet. If the persimmon has a sour and bitter "smell" it is a poor fruit.
2. It is better to eat less than more
Permacoin is both good in appearance and delicious, rich in nutrition, and contains a large amount of sugars and a variety of vitamins, such as carotenoids , flavonoids , fatty acids and a variety of amino acids . Although there are many benefits to eating persimmons, examples of physical discomfort caused by eating more persimmons are common in newspapers. The saying that persimmons cannot be eaten the same as milk, crabs, fish and shrimps is mainly that the tannin contained in persimmons will complex with key proteins such as milk or crabs, iron ions , calcium ions and other substances, forming substances that are not easily absorbed by the human body. However, in fact, the persimmons consumed by consumers are generally mature and deaerated. The tannin content is generally below 0.5%. As long as you eat it in moderation, the tannin in the ingredient will not cause this situation. Eating persimmons will cause "stomach stones", mainly because when eating persimmons on an empty stomach, under the action of gastric acid, the tannin in the persimmons can easily react with cellulose, hemicellulose and protein , forming water-insoluble sediments, which will lead to indigestion. Therefore, eating persimmons on an empty stomach should be avoided, and at the same time, try to remove persimmon skins with high tannin content.
In addition, persimmons contain more sugar, and eating persimmons is more fuller than eating the same number of apples and pears, which will affect appetite and reduce the intake of regular meals. Especially for the elderly, children, people with bad stomachs, and patients with diabetes , it is recommended to eat as little as possible.
33. Save low temperatures and be breathable
Considering the commodity requirements such as long-distance transportation and on-shelf display, persimmons are generally picked in advance, so the persimmons we usually buy are not ripe. In this regard, we can use some simple operations to make the persimmons gradually ripe and remove the astringent during the storage process.The specific method is to put the persimmons that have not been deaerated and apples or bananas into a sealed plastic bag, use these fruits to release ethylene to promote cell division, and let the persimmons deaerate themselves, and then eat them when they are softer. In addition, you can also use high-temperature storage to ripen, that is, put the raw persimmons in a container and add hot water to soak. During the soaking process, please pay attention to changing the water in time. Change it about three times a day, soak it for about 3 days. You can also use gauze to dip some white wine and apply it evenly on the surface of the persimmons, put it in a carton and store it in a cool place. Generally, raw persimmons can be eaten in about a week.
For persimmons that cannot be eaten, you can consider refrigeration in the refrigerator. The refrigeration temperature is best controlled at around 4℃. Do not wash the persimmons before putting them in the refrigerator. Just pack them in fresh-keeping bags to prevent the moisture from evaporating. You can put a few small holes in the fresh-keeping bag to keep it breathable and prevent the water vapor emitted by the fruit from condensed in the bag due to respiration, causing persimmons to rot and deteriorate. It should be noted that refrigeration can increase the shelf life of persimmons, but they should also be eaten as soon as possible.
edit: Guanchao
editor: Yang Ju
editor: Pu Rui
editor: Pu Rui
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