Watermelon refrigerator do not use plastic wrap
Recently, many posts have been republished by many netizens: “The watermelon is covered with plastic wrap and placed in the refrigerator. But bacteria are more than those without plastic wrap.†Some netizens were shocked: "From the sale of watermelons to their own use, are they all so used. Has it always been wrong?" Experiments have shown that watermelons preserved with plastic wrap are worse than those without plastic wrap. Because watermelons have bacteria and microorganisms on the surface before they cover the cling film, if the air-permeable and water-permeable functions of the cling film are not good and the temperature drops slowly, these microorganisms or bacteria will multiply faster, especially after anaerobic reaction occurs. Food can easily spoil. Use of plastic wrap has changed nutrients Nowadays people are relying more and more on plastic wrap. Vegetables, fruits, leftovers and leftovers are just a lot more practical if they cover it. Recently, studies have pointed out that not all foods are suitable for cling film. In particular, some fruits and vegetables that emit ripening gas, such as tomatoes and bananas, use plastic wrap, which is not conducive to the release of ripening ethylene gas, which shortens the shelf life. Only fruits and vegetables with higher moisture content are suitable for fresh-keeping with plastic wrap. Apples, pears, rapeseed, and glutinous rice, etc., use plastic wrap to not only retain freshness for a long time, but also increase some of their nutrients. Experiments show that 100 grams of glutinous rice cake wrapped with plastic wrap, after 24 hours, the Vitamin C content was 1.33 mg more than when it was unwrapped, and rape and lettuce leaf were 1.92 mg more. However, the experimental results of some vegetables are very different. After 100 grams of radish wrapped with plastic wrap, the content of vitamin C is reduced by 3.4 mg; 3.8 mg of beans are reduced; after cucumber is stored for one night, the amount of vitamin C is equivalent to 5 Apples. Preservation of meat should not use plastic wrap If the cling film is too thick, it will cause the food to breathe oxygen, which will lead to anaerobic fermentation and deterioration. It should be noted that some people feel that more than one layer can be better preserved. In fact, the plastic wrap must not only keep the water from being volatile, but also allow the carbon dioxide inside to go out, which is too thick and unfavorable for preservation. Cooked foods, hot foods, foods containing oils, especially meats, are best not to be packaged and stored in cling film. The plasticizer in the plastic wrap is easily precipitated at high temperatures and enters the food's fat and is absorbed by the body through the food. If plasticizers accumulate in the body for a long time, their toxicity is much higher than that of melamine, which can cause hormonal disorders, leading to a decline in human immunity, and most importantly affecting reproductive ability, which may cause problems such as short genitalia and inconspicuous secondary sexual characteristics. Can induce precocious puberty in children.
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