Identification of ripe fruit pressed by soaking

Identification of ripe fruit pressed by soaking

It is difficult to distinguish what is natural ripe fruit and what has pressed ripe fruit thanks to the “witch hands” which are chemicals. Knowing more ways to identify these overripe fruits will help you avoid poisoning your body.

Durian

It is difficult for the naked eye to distinguish between pressed and natural ripe durians.

In order to have durian for sale all year round, traders have to buy both raw and ripe fruits and bring them to “bathe” them in a ready-made chemical or apply for a ripening medicine on the stem. After only one night, these fruits were all dyed in a beautiful yellow color. With the naked eye, even gourmets can hardly tell the difference.

With naturally ripe durian fruit, it is very easy to separate the segments, and the durian rice has a characteristic aroma that is very smooth. In contrast, when pressed, it is difficult to separate the segments of ripe durian, and the rice is mushy and has no aroma.

jackfruit

Ripe jackfruit fruit pressed by chemicals has a very beautiful yellow color.

Jackfruit injected with chemicals will have a beautiful and sweet ripe yellow color, and ripen very quickly. There are many different chemicals used to ripen jackfruit. The most common type originating from China is mixed with water into a solution and used to inject directly into the jackfruit fruit or apply on the stalk. Using this chemical only takes about 12 hours to ripen jackfruit.

This type of ripe jackfruit often has a very beautiful yellow color (including fiber), when eaten, it has a sweet taste but has a little characteristic aroma and is lumpy when chewed, what traders call “crispy jackfruit”.

sapodilla

The un-soaked sapodilla has clear veins and a non-slippery peel.

The sapodilla is soaked in chemicals with a dark yellow color, the smooth shell is almost flawless, so it is very eye-catching. In contrast, unimpregnated sapodilla can see a bluish color with clear veins and the peel is usually not smooth.

Banana

Ripe bananas squeeze the stalks that are still green and have pus.

With the same “identity” as the above fruits, raw bananas are brought back and “bathed” in chemicals after about 12 hours to “makeover” to become golden “banana fairies”, clean and pure. bruises due to movement and storage.

Although it has been dyed yellow, this ripe banana is still green and has sticky plastic, a hard body, acrid taste when eaten.

Oranges

Orange has an even and smooth yellow color that has been impregnated with chemicals.

Natural ripe oranges have an irregular yellow color, patchy and dark spots, and have slightly rough skin depending on the type, and at the same time have a sticky outer peel. On the contrary, oranges impregnated with chemicals for quick ripening have smooth skin and golden yellow all over, which looks very nice. When adding chemical oranges in half, orange juice is usually very little.

Mango

Natural ripe mangoes have thin skin, aroma, and water.

The outside of the ripe mango is usually green or pale yellow, but the inside is ripe and golden. But the taste is bland and has no mango taste. For naturally ripe mangoes, the skin will thin and have the aroma of ripe mangoes. When cut, mangoes have a lot of juice and give a natural sweetness.

There are many other fruits that have been chemically dyed to make them ripen faster than you are most likely to buy. Therefore, it is best to only eat seasonal fruits and choose those that are not suspiciously eye-catching to avoid poisoning people.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *