Choose bitter gourd with complete epidermis, no pests and diseases, and 70-80% ripe fruit to reduce the chance of ethylene release and the after-ripening rate. Wrap vegetables and fruits that need to be kept fresh with fresh-keeping bags, boxes and plastic wrap, which can reduce the loss of surface moisture, not only play a role in keeping fresh, but also prevent the contents in the refrigerator from being squeezed and festered.

Fresh-keeping temperature 12 ~ 13℃, humidity 85%, temperature control can be adjusted in 2-3 steps; In winter, the ambient temperature is low, and the temperature control can be adjusted to level 4-5; In spring and autumn, the temperature control can be adjusted to 3-4 gears; When the room temperature is lower than 10℃, the thermostat should be set to "6".

It is worth noting that when bitter gourd ripens below 10℃, it will release ethylene, and it will accelerate after-ripening, and there will be chilling injury, that is, the surface will be sunken, and then it will be infected and festered.

Extended data

Bitter gourd is a frequent visitor to many people's dining tables. Some people expect it to clear away heat and fire. Some people hope it can supplement nutrition. Need to be reminded that bitter gourd has a certain therapeutic effect. Pay attention to the following points when eating.

First, not everyone is suitable. Bitter melon tastes bitter and cold, and eating more can stimulate the gastrointestinal tract, especially suitable for people who are usually in poor health or afraid of cold and spleen and stomach deficiency. Eating a lot of bitter gourd may aggravate the condition, leading to stomach pain, abdominal pain and even diarrhea.

It is best for women not to eat too much bitter gourd during menstruation, especially friends with cold dysmenorrhea, because eating too much may freeze and stagnate qi and blood, affecting smooth menstruation. Children's gastrointestinal function is weak, and long-term consumption of bitter gourd will affect their appetite.

Second, blanching before cooking helps to remove oxalic acid. The high content of oxalic acid in bitter gourd is an important reason for its astringency. After boiling, it will help to remove the astringency and taste much better.

Third, old bitter gourd is suitable for soup. If you find that the seeds inside have turned red after cutting, it means that bitter gourd is old and tastes bad when fried, which is more suitable for making soup.

Baidu encyclopedia-bitter gourd

People's Network-Pay attention to three points when eating bitter gourd