Today, regardless of the season or whether it's in season, supermarkets are always filled with a dazzling array of fresh and vibrant fruits.
To be precise, this is all thanks to fruit preservatives, which are what keep these fruits looking perpetually fresh and young.
In today's era of health-conscious and natural eating, do you have doubts about fruits sprayed with preservatives? Let's now find out what preservatives are commonly used in the fruits we eat and what the best methods are for removing them.
I. Strawberries
Generally, the firmness of strawberries decreases rapidly after harvesting. Phytic acid immersion and chitin preservation methods can be used to keep them fresh.
II. Citrus Fruits
Fruits such as oranges, tangerines, and mandarins often use sodium bicarbonate as a preservative.
III. Pears
The common preservative for pears is "tiger skin agent," an antioxidant fruit preservative that is difficult to dissolve in water but easily soluble in ethanol. Tiger skin agent can effectively prevent the physiological disease of black spot disease that occurs during the storage of Ya pears.
IV. Grapes
Tablets made from sulfites are currently the ideal preservative for grapes.
V. Apples
The common preservative for apples is thiophanate-methyl.
VI. Peaches
During storage, peaches often suffer large-scale spoilage due to brown rot.
VII. Tomatoes
Common preservatives for tomatoes include ortho-phenylphenol (also known as Anpujing, biphenol, sodium ortho-phenylphenolate, 2-hydroxybiphenyl), with its sodium salt being widely used. Ortho-phenylphenol is a pink crystalline substance with a slight odor, volatile, and easily soluble in various organic solvents.