Fresh and good quality avocados are light and slightly fragrant, and can be eaten after peeling. The flesh is hard, with less water and a smell of butter. The deterioration of fruits is caused by improper storage. Penicillium is the microorganism with the highest frequency on fruits, and the patulin they produce will cause gastrointestinal dysfunction, renal edema and other diseases.

The binding process between patulin and cells is irreversible, so it will cause long-term damage to cells. In addition, toxins produced by many microorganisms will not only cause damage to the body, but some may even cause cancer. Therefore, spoiled fruit must not be eaten.

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Common sense of choosing avocado:

1, look at the color

Don't buy too green and medium color when you buy it, then the color will get darker after a few days, and you can eat it after it gets darker. If you buy a dark one, eat it as soon as possible and don't leave it for too long.

2. Look at the epidermis

Although the skin of avocado is potholed and has small bumps. But when choosing, we should also pay attention to it, whether it is damaged or not, and we should look at some places.

3. touch it

Gently pinch the surface of avocado, and the elastic one is the best. If you squeeze it in and don't pop it out, it's an old avocado. Don't buy stale ones, but buy fresh ones and leave them at home for a few days.

4. Look at the fruit handle

Avocado has a handle on it. If it is black inside, the fruit can't be selected. It's too long to be fresh. If the inside is yellow and fresh, such fruit can be selected.

5. Look at the whole

Finally, the overall inspection is carried out to see if there is any rotten or deteriorated position on the surface. If there is no big pit, it can basically be determined that it is fresh avocado, so you can buy it with confidence.

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