Which fruits are poisonous after being processed? Which fruits are poisonous after being made up?

Environmental pollution is very serious nowadays and our food safety is seriously threatened. How should we identify safe fruits?

Fruit can be poisonous

How do we identify the beautified poisonous fruits such as waxed apples, ripened bananas, dyed oranges, exploded watermelons, hormone strawberries, sprayed sour lychees, lime mangoes, premature grapes, sour peaches, and bleached pears? When consumers buy a wide variety of fruits in the market, it is inevitable that they will "judge fruits by appearance". After all, everyone hopes that the fruits they choose are bright and eye-catching, but don't be fooled by their appearance. In order to make the most profit, many vendors often carefully "make up" some unfresh and unripe fruits, and even raise the prices of these "unhealthy" fruits. Fruits are an indispensable part of our daily diet. How can we eat them healthily and at ease? Let's see through the "disguise" of these fruits.

1. Waxing Apples Waxing apples is not new. Nutritionists say that apple peels are more nutritious than apple flesh and should be eaten more. But can you eat more apple peels wrapped in wax? In fact, the country allows the surface of fruits to be waxed for preservation. The apple skin itself contains wax, which is a lipid component that can prevent the invasion of external microorganisms. The edible wax in the processing is mainly composed of pure natural shellac and Brazilian palm wax. Both are edible and harmless to the body. However, many unscrupulous merchants use industrial wax instead of edible wax to save costs. Industrial wax contains mercury and lead, which may cause harm to the human body. How to identify: Experts say that there are three main types of wax on the peel: fruit wax that comes with the apple; edible wax on fruit farmers; and industrial wax on illegal vendors. The first two are edible. It is actually very simple to remove this layer of edible wax. Just rinse with hot water or salt water. When choosing waxed fruits, you can wipe the surface of the fruit with your hands or napkins. If you can wipe off a layer of light red, it is very likely to be industrial wax. The staff of the quality inspection department said that it is not easy to distinguish edible wax from industrial wax with the naked eye. The fruit should be washed with salt water before consumption, or simply peeled before consumption. 2. Ripening bananas Ripening is an indispensable link in the banana industry chain. It has been widely used all over the world for hundreds of years. Ripening agents are harmless to the human body if they are not used in excess. Experts said that ethephon, as a ripening agent, is widely used in ripening bananas, and there are strict restrictions on the amount and interval of use. Because bananas have to be transported over long distances, they must be picked green, and bunches of bananas cut from trees are difficult to ripen by themselves. If ethephon is not used, most of the bananas will rot. Therefore, normal ripening of bananas will not produce substances harmful to the human body, but excessive use is harmful to human health.

How to identify:

It is common to ripen bananas with ethephon, but some unscrupulous merchants use chemicals such as sulfur dioxide and formaldehyde to ripen bananas, which requires certain identification skills. First of all, the skin of ripened bananas generally does not have the sign of ripe bananas - "plum blossom spots", so when choosing bananas, bananas with "plum blossom spots" are relatively safe; secondly, bananas ripened with chemicals smell like chemicals; in addition, naturally ripened bananas ripen evenly, not only the skin turns yellow, but also the middle is soft; while ripened bananas are hard in the middle. 3. Dyed oranges The oranges on the market are particularly bright in color, causing many people to drool. When you encounter such oranges, be careful, it may be a dyed orange. In order to make the oranges more beautiful and more attractive, some vendors inject pigments into the orange peels, and then apply some paraffin on the peels to make the oranges look fresh, but such oranges will fade. Some merchants even clean and dry oranges with mold spots, and then wax and color them with paraffin. In this way, the oranges that were originally covered with mold and dusty look suddenly become red and bright. How to identify: First, the surface of the dyed orange looks particularly red. If you observe carefully, you can find red spots on the pores of the epidermis, and some oranges even have red residues on the surface. Secondly, wipe the surface of the orange with a wet wipe. If the wet wipe turns red, it means that the orange may be dyed; for the undyed orange, only a faint yellow can be seen after wiping with the wet wipe. In addition, the orange pedicles of severely dyed oranges will also turn red; for undyed oranges, the orange pedicles are white and green. Finally, the surface of the dyed orange feels sticky; the surface of the undyed orange feels more natural. 4. Exploding watermelons The large and small watermelons that are full of vines exploded one by one before they are ripe. Some exploded into pieces, and some exploded like a flower. Some melon farmers and experts pointed out that the swelling agent used by melon farmers is the cause of the explosion. Experts believe that there are two points to note when applying swelling agents. One is the application time, which is to use it when the flowers fall and the fruit begins to set. Some farmers still apply it when the watermelon is ripe, which causes it to burst. Swelling agents are non-toxic when used in accordance with regulations, but there are potential risks if they are abused and used in large doses for the sake of profit. How to identify: First of all, from the appearance of the watermelon, the normal watermelon should be round or oval in shape, with a smooth surface. However, when hormones are used, due to the uneven absorption of the sprayed hormones, it is easy to have crooked melons and deformed fruits, such as asymmetry at both ends, depression in the middle, swelling of the head and tail, etc. The melons pollinated by artificial pollination are much thinner than those that have been used with swelling agents. In addition, after the watermelon is cut, although the flesh of the watermelon that has been used with swelling agents is red, the seeds are always white. At the same time, because the skin of the watermelon has a layer of wax, pesticides often penetrate and remain in the wax. When buying watermelons, try not to cut them, and don't buy cracked watermelons. 5. Hormone strawberries Some fruit farmers abused the use of bulking agents during the planting process in order to make huge profits. The main ingredients of bulking agents are to stimulate cell division. By promoting cell division and volume increase in the fruit, the purpose of increasing production is achieved, making some strawberries large in size, good in color, and even some of them look strange. Bulking agents belong to the category of pesticides. Excessive use affects the quality of fruits. Once consumers consume excessive amounts of strawberries with large amounts of bulking agent residues, it will cause great damage to their health. Especially for patients with kidney disease, excessive consumption should be avoided. How to identify: First, look at the variety. Large strawberries are mostly conical. If the shape is too strange, be cautious. Secondly, hormone strawberries are unevenly colored and have poor glossiness, and the color is distinctly green and red at the bottom of the fruit stalk. In addition, the sesame seeds on the surface of normal strawberries are golden yellow. If even the sesame seeds are bright red, be alert. Thirdly, the flesh of normal strawberries is bright red and rarely has cavities. Hormone strawberries can be easily broken apart, the flesh is whitish, and there are more cavities. Finally, normal strawberries are sweet and the sweetness is evenly distributed. Hormone strawberries taste bland and have no fragrance. 6. Spraying acid lychees Since lychees have a short shelf life, vendors often buy green, half-ripe or even raw lychees, soak them in diluted hydrochloric acid, or spray diluted hydrochloric acid on the surface of the lychees. The skin of unripe lychees will become red, tender and fresh, just like fresh lychees just picked, but they are easy to rot. This type of solution is highly acidic and can cause peeling of hands, blisters in the mouth, and burns the stomach and intestines. Fruit vendors also use sulfur for fumigation, and sulfur dioxide can cause strong irritation to the eyes and throat, causing dizziness, abdominal pain, diarrhea, and even cancer in severe cases. How to identify: Consumers can use touch, smell, weigh, and look to identify. Touch: When choosing sprayed acid lychees, your hands will feel hot and even burning. Smell: Naturally ripe lychees smell of the light fragrance of lychees themselves, while "makeup" lychees not only have no fragrance, but also smell a bit sour and even have the smell of chemicals. Weigh: Sprayed acid lychees are heavier than naturally ripe lychees. Look: Since fresh lychees have a short shelf life, they generally need to be stored in a cold storage. If you see lychees being casually placed in a box by vendors and covered with plastic cloth, most of them are problematic. 7. Lime mangoes The quicklime used by vendors in media reports is scientifically called calcium oxide. This substance will produce a chemical reaction when it comes into contact with water and release a certain amount of heat. This heat can increase the storage temperature of mangoes and accelerate the ripening process of mangoes. When eating mangoes, even if a small amount of lime is stained on the mango peel, it will basically not affect the health of the eater through the process of washing and peeling, but eating too much will cause certain harm to the human body. Experts believe that lime is solid, and its main function is to release heat by adding water to help ethephon release ethylene. It should not penetrate into the mango, and consumers can wash it and peel it for consumption. How to identify: First, choose mangoes with sunken stems, protruding fruit stems, plump and rounded. Second, because mangoes, especially mango skins, contain allergens, people with allergies are advised not to eat them, or cut them into small pieces and eat them in small quantities. In addition, mango juice has a certain irritating effect on the skin, so it is best to cut the pulp into small pieces and put it directly into the mouth. After eating mangoes, you should rinse your mouth and wash your face to avoid juice residue. If there is residual quicklime or calcium hydroxide (slaked lime) on the mango, it will release heat to the human body and easily cause burns. Consumers should pay more attention. 8. Premature grapes If the grapes on the market are large and round, but have a poor taste, they are generally added with red-inducing agents and swelling agents. The scientific name of the red-inducing agent is ethephon, which can make grapes mature early, and the swelling agent can make grapes grow larger. Among the grape swelling agents, chlorpyrifos is used most frequently. Although ethephon is sprayed on the skin of the fruit, the skin of the grape is thin, so the pesticide can easily penetrate into the flesh. This kind of grapes has uneven color, low sugar content, little juice and light taste. Long-term consumption is harmful to the human body. How to identify: Consumers can distinguish from appearance and taste. First of all, you can understand the normal ripening period of grape varieties. When buying, if each grape is very dark in color and very bright, it is very likely to be ripened. On the contrary, if you can distinguish ripe and unripe grapes in a bunch of grapes, it means that this bunch of grapes has not been ripened. Moreover, there will be a thin layer of white powder on the skin of naturally ripe grapes, which will fall off with a wipe. In terms of taste, ripened grapes are not sweet, while naturally ripe grapes taste sweeter and smoother, and the color of the fruit stems is fresher. 9. Sour pickled peaches Peaches are soaked in industrial citric acid for "freshness preservation", and the peach color is bright red and not easy to rot. This chemical residue can damage the nervous system, induce allergic diseases, and even cause cancer. Half-ripe crisp peaches are added with alum, sweetener, alcohol, etc. to make them crisp and sweet. The main component of alum is aluminum sulfate. Long-term consumption can lead to problems such as bone hyperplasia, memory loss, dementia, decreased skin elasticity, and increased wrinkles. White peaches are smoked with sulfur, and there will be sulfur dioxide residues. How to identify: To identify the quality of peaches, we must first judge based on the variety, place of origin, and time on the market. To distinguish whether peaches have been washed with a "chemical bath", we mainly use color: the color of ripe peaches is yellow or pink, while unripe ones are light green. The peaches soaked in industrial citric acid are very abnormal, bright red; ordinary peaches will begin to rot in two or three days, and moldy and soaked peaches will still be shiny after a few days. 10. Bleached pears look bright yellow, smooth and beautiful pears, but after a while after buying them, they all peeled off. After washing with water, the pears were all soft and rotten, and even the water used to wash the pears turned yellow. This kind of pear uses growth hormones and growth hormones to make it mature early, and then uses bleaching powder and colorants (lemon yellow) to bleach and dye it. The processed pear juice is less and tastes light, and sometimes it is accompanied by peculiar smells and rancid smells. This poisonous pear has a short storage time and is easy to rot. How to identify: Poor quality pears are irregular in shape, with a considerable number of deformed fruits, no fruit stalks, uneven in size and small in size, rough and unclean surface, with many scars from thorns, scratches, bumps, and pressure, with disease spots or insect bites, tree wear, water rust or dry scars occupying 1/3 to 1/2 of the fruit surface, coarse flesh with poor texture, large and numerous stone cells, little juice, bland or overly sour taste, and some may also have bitter, astringent tastes. Especially poor quality pears can also smell rotten.

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