Cauliflower with black spots can be safely eaten by simply peeling off the part with black spots.

There are usually two reasons for black spots on cauliflower:

1, one reason is that the temperature and light are not suitable, resulting in the formation of anthocyanin in cauliflower, the color changes from white to yellow and other miscellaneous colors, or even black, it looks unclean.

2, another reason is the insect pests and diseases caused by coal stain disease, such as aphids, whiteflies and other pests crawling through the cauliflower, its secretion will lead to cauliflower disease.

Cauliflower has a small area of black spots, as long as the broken part of the cut off can still continue to eat, such as a large area of blackened can not be eaten.

Expanded:

Cauliflower preservation precautions:

1, in the temperature and humidity of the season is more suitable, such as spring and fall, not too cold and not too hot, cauliflower can be preserved at room temperature for 10 ~ 20 days, summer temperature and humidity are higher, can only be preserved for 3 ~ 5 days.

2, cauliflower should not be stored for too long, otherwise not only is not fresh, and will occur natural aging, that is, the phenomenon of after-cooking. Not only cauliflower, eggplant, cucumber should not be stored too long.

3, in addition, such as the cauliflower into the refrigerator, wrapped in clean paper, can absorb water to extend the shelf life. Save with a plastic bag, remember to tie a few small holes, so as to avoid internal condensation of dew, dew, cauliflower will be bad faster, should be eaten now buy, do not "hoarding".

The river network - cauliflower long black spots do not have to throw a peeling can also eat