Eating iced fruits and blowing air conditioning have become the most comfortable leisure way in summer in the eyes of many people! However, many people will be discouraged by the cumbersome steps of washing fruits, peeling and cutting. Fruit store merchants saw this huge business opportunity and launched”fruit cutting” one after another. Convenient and fast, with appropriate portions and rich varieties, it’s hard not to be excited. Today, let the expert team of Jiangxi market supervision bureau talk with you about the two or three things of fruit cutting.
Can the mouldy part of the fruit be eaten
Recently, it was revealed that fruit stores cut moldy and rotten fruits and then made fruit cuts. This move not only”seeks wealth”, but also endangers the health of consumers. Fruit spoilage is mostly due to the growth and reproduction of mold, and some mold will produce mycotoxins. Mold is a kind of fungus, which is characterized by developed mycelium and no large fruiting body. After the moldy and rotten parts are removed, the parts that look normal may still contain mycelium. Apples, hawthorn, pears, tomatoes, etc. are easily polluted by patulin, which can cause gastrointestinal dysfunction and edema and bleeding of various organs in animals. Therefore, when the fruit is found to have mildew, it is not edible.
Can I eat the long-standing fruit slices
On the other hand, some businesses’ fruit cuts are often placed for several hours or even longer after they are made. So, can you eat it safely after long-term fruit cutting? The answer is not recommended. When the fruit is cut into small pieces or peeled off, it loses the protection of the peel. At the same time, the contact area with the outside world increases, and it is more likely to be polluted by microorganisms. Even if the fruit is cut with fresh-keeping film, it can not completely inhibit the pollution and reproduction of microorganisms. Even because the fresh-keeping film is sealed, the heat generated by fruit respiration is not easy to escape, and it is easier to reach the temperature conducive to microbial reproduction. Therefore, try to buy fresh cut fruits and eat them as soon as possible.
Nutrition problems of fruit cutting
Many consumers choose fruit slices not only because they are ready to eat to meet the needs of modern fast-paced life, but also because they can match a variety of fruits freely and supplement a variety of vitamins, minerals and other nutrients. Will the nutrition of fruit cutting change compared with the whole fruit? The inside of the uncut fruit is protected from the influence of oxygen and light, but after the fruit is cut, the internal nutrients that are easy to be oxidized, such as vitamin C, vitamin E, polyphenols, etc., may be destroyed. And during the storage process, due to high temperature or humidity, it will also lead to accelerated metabolic reactions in the internal tissues of fruits and further consumption of nutrients.
1. Pay attention to the choice of stores when buying fruit cuts. If there is no clear fresh cutting operation area and flow management desk in the store, and the sanitary environment is poor, try to avoid buying fruit cuts. In addition, it is not recommended to buy fruit cutting from mobile stalls where sanitation cannot be guaranteed.
2. When buying fruit cutting, you should pay attention to whether the knife and cutting board after cutting the fruit are cleaned in time. Fruit juice is rich in sugar, and these appliances are easy to get stained with sugar to breed bacteria.
3. If the color of the fruit block is oxidized and blackened, the pulp is wilting and soft, the fruit plate oozes juice, or the smell of alcohol is found, it indicates that the fruit itself is not fresh or the cutting time is long, so it is not recommended to buy.
4. It is suggested that after choosing the fruit by yourself in the fruit store, let the store handle it on site and eat it as soon as possible after purchase.
Source:food sampling Department of the Provincial Bureau
Author:Food Inspection and Testing Institute of Nanchang University Food College provincial inspection and testing certification General Institute