1, the pineapple should be soaked in salt water and eaten the next day. Salt water has the function of sterilization and bacteriostasis. Soaking pineapple in salt water can prolong the shelf life of pineapple and it can still be eaten the next day. At the same time, soaking pineapple in salt water can also improve the taste of pineapple, eliminate most allergic substances in pineapple and reduce the probability of eating pineapple allergy.

2. After the pineapple is soaked in salt water, the inedible part should be drained quickly, and then put into a sealed fresh-keeping bowl or bag, which can be kept fresh for about 3 days without deterioration. Be careful not to keep tasting during the period, otherwise the fresh-keeping time will be shortened after entering the bacteria. Once the fresh-keeping bag or bowl is opened, it should be eaten as soon as possible.

3. If the pineapple is soaked in salt water for too short a time, the purpose of eliminating bromelain in salt water will not be achieved. At the same time, salt water will not enter pineapple pulp, and the taste of pineapple will not be improved. But if the soaking time is too long, the taste of pineapple will be affected. It is suggested that the soaking time in salt water should be controlled at 15-30 minutes. For example, pineapples with high maturity can be soaked for about 15 minutes, and pineapples with low maturity can be soaked more.