Now Nanguo pear is not mature, because Nanguo pear belongs to post-ripening pear, and it needs to be placed at room temperature for a period of time after picking. During this period, Nanguo pear will slowly change from green to yellow, and finally become full of yellow, and at the same time, it will slowly change from hard to soft, and at the same time, it will change from rich wine fragrance.

Therefore, in order to soften Nanguo pear, we can put it in the same sealed plastic belt with mature tomatoes, apples and bananas. Apples or mature tomatoes contain a lot of ethylene to ripen Nanguo pear, make it hard and soft, and give off the fragrance of white wine.

Nanguo pear has round or oblate fruit and yellow-green skin. When ripe, the background color turns yellow with a bright red halo, and the pulp turns yellow and white. The meat is very soft, easy to dissolve in the mouth, and very sweet and smooth.

nutritional ingredient

It contains as many as 37 trace elements. Among them, the contents of zinc, iron, potassium, calcium, crude protein, crude fiber, crude fat, lysine and soluble sugar are higher than those of other fruits, which can prolong life and beauty beauty if eaten frequently. Anthocyanin glycoside is the main component of fruit pigment in Nanguo pear, which has important functions such as antioxidation, prevention and treatment of cardiovascular diseases.

Nanguo pear can be stored for nearly 1 month at room temperature. Under the storage conditions of modern fresh-keeping modified atmosphere storage, it can also be stored until the next spring.