Strawberries "red" is not much, is there really a matter of dyeing?

It's strawberry season again, and strawberry freedom is no longer a problem for many friends. And strawberries are almost a "popular lover" level of fruit, pleasant color, cute appearance, sweet and sour, deeply loved by all ages.

However, some friends are highly suspicious that they have eaten dyed strawberries.

Coincidentally, a friend recently complained that the strawberries he bought were not only red in the washed water, but also that some of the "seeds" were also red, and even the leaves turned red.

What the hell is going on? Do you dare to eat it?

First, why are strawberries so red

Natural pigments are widely present in fruits and vegetables, and strawberries are beautiful red mainly because they contain anthocyanins.

Also rich in anthocyanins are blueberries, mulberries, blood oranges, cherries and other fruit siblings.

Why are some purple and some red? This is related to the specific types and content of anthocyanins, after all, anthocyanins are also a large family, then the colors presented are from red, to purple, blue and even purple-black.

Like the anthocyanin species in strawberries are mainly geranium, cornflower, etc., the content will also vary according to the variety.

Second, why are some strawberries partially white?

Because of the presence of anthocyanins, in addition to individual varieties of strawberries such as "cherry white", ripe strawberries should be red as a whole.

Of course, the strawberries we buy are often not fully ripe to be picked, generally picked when seven or eight minutes are ripe, at this time the strawberry tip is still white, commonly known as "white butt" strawberries.

After all, the shelf life of ripe strawberries is very limited, and the red color of strawberries is accumulated from the head that receives sufficient sunlight, if the bottom also turns red and then picked, then the strawberries may have already been ripe, so that there is no time for transportation and sales.

In addition, some strawberries are not enough light, insufficient ripeness, and the whitening of the body parts is also normal.

Third, it is not surprising that the cleaning of strawberries is "water stained red"

No matter what color anthocyanins have some common properties, such as being easily soluble in water. In delicate berries like strawberries, anthocyanins are more likely to "leak", causing the water to turn red.

Especially when washing with pots, the collision between strawberries and the touch of hands may cause damage to the fragile outer skin of the strawberry, which will release the anthocyanins originally hidden in the cells and run into the water.

If the water temperature we use is relatively high and the soaking time is relatively long, then the dissolved anthocyanins will be more, and the phenomenon of "discoloration" will be more obvious, and the water at this time will naturally be "close to Zhu is red, close to ink is black".

Therefore, the occurrence of such a situation does not mean that the strawberry itself is dyed.

Fourth, why do strawberries also turn red?

Some friends said that the cleaning of strawberries turns red because the anthocyanins are dissolved understandably, so why are the "seeds" on some strawberries red?

And careful observation will find that some seeds are yellow-white, some seeds are red, and some are mixed, is this uneven dyeing? Nor can it be explained.

In fact, the reddening of strawberry seeds is related to both the inner varieties and the external environmental factors such as ripeness and light.

Like the common strawberry varieties Red Cheek and Zhang Ji, during the fruit ripening process, the color of the fruit in the place where the light is full becomes relatively darker, and even the seeds will change from the original yellow to red, and the poorly lit shade side, the strawberry seeds are still yellow.

There are also strawberry varieties, the seeds on the top are yellow from beginning to end, whether it is sunny or not, it is difficult to turn red.

Therefore, the appearance of red seeds in naturally ripe strawberries is also normal, which does not mean that the dye has been applied.

Why do the leaves turn red?

If it is understandable that strawberry seeds turn red, then how come the strawberry leaves that friends say have also turned red?

This is actually not a strange thing, not only the strawberry leaves may partially "turn red", but the white plastic mat of the strawberry will often turn red.

The biggest possibility is that anthocyanins run out of the trouble, for a fruit with such a thin "skin", picking and transportation and circulation, consumer selection process of bruising is also inevitable, where there are bumps, where there will be anthocyanins out of the "dyeing", touch the leaves and leaves will become red, touch the foam pad This pad will become red, touch the fingernails will turn red.

Therefore, this does not mean that it is staining.

Sixth, the possibility and necessity of strawberry dyeing are not great

In fact, such a delicate and fragile fruit as the skin of strawberries, the original storage is very unopposed, generally placed at room temperature for 1 to 3 days began to change color, taste.

The high humidity is simply worse for its storage, if you use some dye to soak it for dyeing or injection, it is not only easy to cause mechanical damage to the strawberry, but also easier to rot and deteriorate, and produce odor.

Therefore, whether growers, wholesalers or retailers will basically not do this kind of "harm outweighs benefits" thing.

Seven, strawberries are not rumored to be many more

There are not many people who are red, and there are many popular fruits such as strawberries.

Here are some of the rumors that you often see, to give you a pole to sort out.

1, large strawberries ≠ use bulking agent

There are many factors that affect the size of strawberries, of which variety is the most important internal factor.

For example, through the hybrid breeding technology itself, large varieties can be cultivated, especially in Many strawberry varieties in Europe and the United States.

In addition, in the strawberry management, it is easy to understand that the flowers and fruits are appropriately thinned to ensure that the water and fertilizer supply is sufficient, and larger strawberries can also be obtained.

Of course, there may be a case of using bulking agents without discharging some unusually large strawberries, but everyone should not panic too much. The bulking agent itself is a legal plant growth regulator that promotes the growth of plant fruits.

From the current research results, bulking agents are still relatively safe for animals, and normal use will not endanger human health. In fact, judging from the test results in recent years, there are still a few strawberries that use bulking agents.

2. Deformed strawberry ≠ bulking agent

The deformity here refers to a strangely shaped strawberry, such as some that seem to have horns and some that are forked.

Unusually large and strangely shaped strawberries do have the possibility of using bulking hormone, but there are many factors that cause strawberry malformations, such as pollination, light, temperature and so on.

For example, when the flower buds encounter low temperatures when they differentiate, it is easy to produce deformed flowers and then develop into deformed fruits.

Some are also prone to deformed fruits in the environment of alternating rain and sunny, uneven water supply, and alternating high and low temperatures.

Therefore, when encountering deformed strawberries, it may not be the use of bulking agents, it may also be a purely natural phenomenon, and it is said that it is just accidentally bumped.

3. Hollow strawberry ≠ bulking agent

Strawberry hollow, both related to the variety and external growth conditions.

Some strawberry varieties such as the gorgeous taste that is a little sour, as well as the sweet Charlie, Duquera, etc. have their own hollow characteristics.

Some strawberries are hollow due to hollowing outs that grow faster on the outside than on the inside, for example, during the ripening period of strawberries, the supply of water and fertilizer is too abundant, and the climate is very suitable, which can also cause the hollowing of strawberries.

Therefore, hollowness cannot be directly equated with the bulking agent.

4, milk strawberries ≠ strawberries poured with milk

Milk strawberries often said on the market, in fact, are derived from the Japanese strawberry variety Zhangji, the fruit type is probably slender cone type, but the biggest feature is the outstanding aroma, there is a faint milk flavor, of course, this is related to the variety.

The legendary watering with milk is of little significance, because plants cannot directly absorb protein and fat, but more of a commercial boo.

Eighth, the nutritional value of strawberries is very good, choose fresh to eat

Analyzed so much, just want to make our mind to eat strawberries a little simpler, don't be tied up in too many rumors.

And strawberries not only have a high appearance and good taste, but also their nutritional value is indeed very good, antioxidant content is also relatively rich, especially the vitamin C content in the fruit family belongs to the general level or above, higher than the tomatoes, oranges, pomegranates we generally eat, but also throw apples, grapes, peaches, pears and other common fruits several streets.

Don't look at the small and exquisite figure of strawberries, about 5 or 6 medium-sized strawberries are close to 100 grams, so about 10 strawberries basically meet the recommended intake of vitamin C 100mg per day, a plate of strawberries will meet the recommended amount of vitamin C to prevent chronic diseases 200mg, and vitamin C is also a nutrient necessary for maintaining normal immunity, although it is difficult to improve immunity with a large amount of additional supplements, but if the lack does affect immune function.

Excluding some rumors, the most important thing for us when buying strawberries is to grasp the principle of freshness. Fresh strawberries are bright in color, full of grains, and bright green leaves, while strawberries with dull, wilted, soft rotten, gray and white strawberries are not fresh.

For related information, please refer to:

Chinese Food Ingredient Standard Edition (6th Edition)

Nutritional function ingredient application guide Yang Yuexin et al

Food Storage and Preservation Zheng Yonghua editor-in-chief China Metrology Publishing House

Fruit shell mesh, etc

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Original: Lee Garden

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