I'm sure you've all wondered why fruits turn black after being injured, and now I'm going to tell you the answer!
Let's first understand the causes of fruit injuries.
When a fruit is subjected to collision, friction, or other injuries during planting, picking, transportation, etc., the peel, pulp, and pit of the fruit may be injured. These injured areas produce a substance called an "enzyme" in a short period of time, which breaks down the starch and sugar in the fruit, resulting in the darkening of the injured part of the fruit.
So, what are the effects of an injured fruit when it turns black?
First of all, the appearance of the injured fruit can become unsightly, affecting sales**. Secondly, the nutrients in the injured fruit may be destroyed, resulting in a deterioration in taste and quality. Finally, injured fruits are prone to bacteria and mold, which can lead to problems such as food poisoning.
In order to prevent the fruit from turning black after injury, we can take the following measures: First, ensure the packaging quality of the fruit during the planting and picking process, and avoid collision and friction. Secondly, keep the fruit dry and cool during transportation, and avoid direct sunlight.
Finally, it is important to wash and peel the fruit before eating it to avoid contact with the injured part.
I hope you can pay attention to the problem of fruit turning black after injury, protect our fruit resources, and eat more delicious and healthy fruits!