It's the season for watermelons to hit the market one after another, and their green rinds and red flesh are truly tempting. However, according to staff from the Beijing Health Supervision Institute, some consumers have recently reported that while the flesh of their purchased watermelons is red, the seeds are still flat and white, and they leave a sour taste in the mouth. What's the trick with these watermelons? A reporter, when interviewed, stated: Such watermelons should be artificially ripened, and their taste and nutritional value are poor, so it's best not to eat them. Artificially ripened watermelons are not good for health.
"Some watermelon growers, in order to get their watermelons to market early, use plant hormones like ethephon to ripen them when they are only 60-70% mature," said Wang Guangci. "Using hormones to ripen watermelons will make them taste sour and their quality will deteriorate. After being sprayed with plant hormones, the sugar conversion function inside the melon is hindered, resulting in low sugar content, less juice, coarse flesh, not sweet or crispy, and even containing a bitter taste." Wang Guangci added that excessive consumption of ethephon can affect the body's absorption of nutrients, leading to malnutrition. For fruits like mangoes that cannot ripen naturally, ethephon can be used for ripening. However, for fruits that can ripen on their own, such as persimmons, peaches, and watermelons, artificial ripening should not be used.
Therefore, when buying a watermelon, you can use the "four-step method" of "Look — Smell — Taste — Store" to determine if it has been artificially ripened. One, look: In a mature watermelon, the seeds are black. In an artificially ripened one, even if the flesh is red, the seeds are still flat and white, making them easy to distinguish. Two, smell: A normally mature watermelon will have a melon-like aroma on its rind. An artificially ripened one not only lacks this aroma but may even have a strange smell. Three, taste: A normally mature melon is sweet and has a good texture; an artificially ripened one is sour and has almost no sweetness. Four, store: A normally mature watermelon can generally be stored for over a week. An artificially ripened one can be stored for a maximum of two days.
Supplementary Reading: Precautions for Eating Watermelon
Watermelon is a cold food, and eating too much at once can easily harm the spleen and stomach. People with a weak spleen and stomach, poor digestion, or loose stools should especially eat less, as it can lead to bloating, diarrhea, loss of appetite, and accumulation of cold and dampness. The large amount of water in watermelon can also dilute stomach acid, causing indigestion and a decrease in gastrointestinal resistance.
Do not eat watermelon that is too cold. Eating watermelon that has been refrigerated for a long time is more likely to harm the spleen and stomach. Because when you suddenly consume very cold food, the smooth muscle and blood vessels of the stomach lining will contract, and may even go into spasm, causing stomach pain or worsening stomach problems. It can also cause pharyngitis or aggravate throat inflammation.
Do not eat watermelon that has been open for too long. In summer, the high temperature is suitable for bacterial growth. If you eat watermelon that has been open for too long and has been contaminated by bacteria, it can lead to infectious gastrointestinal diseases.