The main reason for the high sugar content and low acidity of pineapple fruit in Taiwan Province Province is the improvement of fresh pineapple varieties. Institute of Agricultural Sciences: Improve fresh pineapple varieties to make them have high sugar content and low acidity.
Cai, deputy director of the Agricultural Research Institute, said that the main reason for the high sugar content and low acidity of pineapple fruits in Taiwan Province Province is mainly the improvement of fresh pineapple varieties. At the same time, due to the warm winter and drought this year, the sugar content of pineapple is also the main reason for the increase compared with previous years.
In the early stage of export processing of canned pineapple, growth hormone was used in raw fruit. The reason why it was used at that time was to increase the circumference and water content of the fruit, but the disadvantage was that the sweetness (soluble solids) and acidity of the fruit decreased.
There are two ways to ripen bananas, and no ripening drugs are used.
At present, there are two methods for commercial ripening of bananas in China. One is to use an ethylene generator to dehydrate "alcohol" into "ethylene gas" to ripen bananas; Or "calcium carbide (electric clay)" is added with water to produce "calcium carbide gas (acetylene gas)" for ripening, and the ripening agent can't be used.
In addition, the blackening of banana fruit axis and peel is a normal phenomenon of natural aging. In order to prevent the fruit stalk from blackening, the incision is usually made smooth when the fruit stalk is trimmed, and the blackened part is cut off and then sold, so that the fruit stalk will not be blackened. Therefore, Bai Shuai Shuai Shuai has absolutely nothing to do with the ripening potion, and people can eat it with peace of mind.