China fruit and vegetable storage and processing technology research center, professor Wang Baiou, he gave three ways to identify: first, after soaking may produce rot, liquid soaking may have rot wound. The second method, is also the most easy to operate, that is to use the tongue to lick the surface of the winter jujube, if the epidermis is very sweet, and the flesh is not very sweet, then this date is soaked. Third, if the concentration is too high, there is a bitter flavor.

Saccharin jujube identification method

One is to look at the color, in general, a bunch of saccharin jujube, will be found in each one is very red, and natural ripening jujube can't be at the same time to become red, which will be intermingled with the yellow, light white and green jujube. As for individual dates, saccharin dates all over the body dark red, color is not bright; and natural dates bright color, red uneven.

The second is the taste, saccharin dates taste very sweet, excessive saccharin may even lead to bitter taste. In addition, lick the skin of the saccharin dates can taste the sweetness, but the date meat is not necessarily very sweet, and the date meat green, while the natural ripe date skin and meat sweetness consistent.

Picking notes

First of all, do not pick red dates. Many people think that the red jujube is considered ripe. In fact, not, open-air cultivation of jujube, normal maturity, the sunny side of the peel will appear light reddish-brown, some peel often also appear slightly yellow. Normal jujube after a few days, the general skin will appear folds, flesh is not easy to rot, the most water loss, bite up very dry. If refrigerated, it can be kept longer.

Secondly, saccharin soaked jujube skin sweet meat is not sweet and easy to rot, if it is treated in a variety of ways such as saccharin, jujube cells will be destroyed, especially easy to rot.