After many people buy back the fruit, they will put it in the refrigerator at the first time, thinking that this will last for the food. In fact, if some fruits are refrigerated when they are "not yet ripe", it will stop during the ripening process, resulting in insufficient sweetness. Japanese cuisine researcher Yugito introduced three types of fruits that need special attention when refrigeration machines are introduced on the blog.

1. Banana: Refrigeration too early will affect sweetness

Bananas need to be ripened through to improve sweetness. If it is still green, put it in the refrigerator. Low temperature will make it ripen and stop cooking, and the sweetness will not be easily released.

It is recommended to put the banana in the room temperature first, wait until the color of the peel changes to your favorite ripening, then wrap it in a paper towel, put it in a bag and store it in the fruit and vegetable room of the refrigerator. But it is best to avoid refrigeration before it is not ripe.

2. Odd fruit: The key is that ripening is always hot. If the Odd fruit is hard and has a heavy sour taste, it will be refrigerated, and the sweetness will be difficult to develop. The best way is to put it in the room temperature first, wait for the flesh to become soft before eating.

If you want to speed up ripening, you can put the strange fruits together with apples or bananas into a paper bag, and use ethylene gas to promote ripening. After the result becomes soft, put it in the refrigerator and store it.

3. Mango: Can only be refrigerated after ripening

If mango is refrigerated when it is not ripe, it will stop ripening and lack of sweetness. When the epidermis becomes slightly softer and the fragrance is emitted, it is the best time to eat. It should be stored at room temperature before this, and put it in the refrigerator after it is fully mature, which can maintain the flavor and extend the storage time.

ぱ㋨る reminds that seemingly natural habits of refrigeration may actually cause the fruit to lose its optimal sweetness. Next time you buy bananas, strange fruits or mangoes, you might as well observe the ripening status first and then decide whether to enter the refrigerator. Only by mastering the principle of "firstly ripening and then refrigerating and maintaining freshness" can you taste the sweetest taste of the fruit.

Secrets of fruit preservation: first ripening, then refrigerating

Research in the field of food science points out that the "sweetness and fragrance" of many fruits mainly comes from the role of ethylene gas during ripening. Ethylene can promote the decomposition of powder into sugar, making the fruit sweeter.

Banana: Research by Japanese agricultural institutions found that when bananas are refrigerated below 13 degrees Celsius, the rate of ethylene generation and powder decomposition will significantly decrease, resulting in insufficient sweetness. This is also the reason why "bananas can easily become black and not sweet when put into the refrigerator."

Weird fruit: According to the report of the journal Postharvest Biology and Technology, when placed together with ethylene sources (such as apples and bananas) at normal temperature, the ripening speed can be increased by 2 to 3 times; if refrigerated too early, the activity of the fruit gel enzyme will be reduced, the flesh will not be softened easily, and the sweetness will be hindered.

Mango: A survey by the Indian National Mango Research Center pointed out that if mangoes are refrigerated when they are not ripe, the sugar accumulation will be stopped, and even "cold damage" may occur (sinking skin and pulp cleavage). Then refrigerate after normal temperature, the sugar content and fragrance can last longer.

Sentence: The best way to preserve fruits is not just to prolong life, but how to fully release sugar and fragrance. Only by mastering the "ripening first, refrigerating later" time can you truly eat the most delicious fruit.