In recent days, high-temperature weather has appeared in many places, and fruit has become a good summer product for everyone. The fruit is delicious and nutritious, but it is not easy to store. The good-end fruit rots a small piece. It is a pity to throw it away, and it is not safe to eat. This makes many people feel embarrassed.

Why is the fruit bad?

According to the introduction of Guangming.com, there are three reasons for the fruit to become rotten: one is mildew rot caused by microbial infection; the other is mechanical damage caused by bumps; and the third is frostbite caused by low temperature.

Speaking of moldy rot caused by microbial infestation, Shi Guangfeng, head of the business department of the Kexin Food and Nutrition Information Exchange Center, said that after microorganisms invade fruit, the metabolically produced patulin is very toxic and can cause gastrointestinal disorders and kidneys. Edema and other illnesses may even cause cancer. At the same time, the phleomycin produced by the mold also spreads to other parts of the fruit.

So, what is patulin? According to the report of the China Guangwang.com, "Pascillin", also known as patulin, is widely found in various moldy fruits and silage. Toxicological studies have shown that patulin has toxicological effects such as fertility and teratogenesis. Phenicillin is also a neurotoxin. It can cause respiratory and urinary system damage, resulting in nerve paralysis, pulmonary edema, and renal failure. However, we do not need to worry too much about patulin. Liu Shisheng, an associate professor at the School of Food Science and Technology at Hainan University, explained to the Hainan Daily reporter that the detection of patulin does not mean that it will cause much harm to the body, because the generation of hazards requires a certain amount of accumulation.

As for mechanical damage caused by bumps and frostbite caused by low temperatures, Dr. Shi Jun of the Botany of the Institute of Botany of the Chinese Academy of Sciences said in the "Life Times" that after the fruit is bumped, the cells in the fruit will be damaged, and the substances in the cells will produce enzymes. Promote browning, soften the flesh, deepen the color, but this process does not produce harmful substances. Similarly, low temperatures can also cause damage to some cell membranes, which can make the frosted fruit worse in terms of taste and appearance.

Rotten fruit, eat or not eat?

Xu Wenping, an associate researcher at the School of Agriculture and Biology at Shanghai Jiaotong University, said in an interview with Jiefang.com that even if the appearance of a rotted fruit looks good, its flesh will have toxin residues and is not recommended for human consumption. If the fruit is only slightly spotted or moth-eaten, you can dig out the bad part and eat it again. As for fruits that have been “scratched” or “frozen,” eating in the short term is not harmful to the human body.

Which fruits need to be stored in the refrigerator?

In order to prevent fruit rot, some people tend to stuff them into the refrigerator as a matter of course. In fact, some fruits can be put and some fruits cannot be put. In this regard, the "peasant daily" gave specific recommendations:

Peaches, mulberries, plums, cherries, chestnuts, guava, grapes, pears, strawberries, melons, grapefruit and other fruits must be placed in refrigerators;

Most tropical fruits such as bananas, starfruit, medlar, dragon fruit, mango, litchi, longan, papaya, and rambutan are all cold and should not be kept in the refrigerator. Frostbite fruit not only destroys nutrients, but also deteriorates easily;

Lemons, pineapples, grapes, oranges, olives, green dates, apples, watermelons, oranges, coconuts, grapefruits, sugar cane and other fruits can be stored at room temperature.

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