How to tell if there is any chemical on the fruit ?

1, Peach: soaked with industrial citric acid

Peach is soaked in industrial citric acid, the peach color is bright red and not easy to decay. This chemical residue can damage the nervous system, induce allergic diseases, and even cause cancer. Semi-boiled peach, participate in alum, sweetener, alcohol, etc., making it bright and sweet. The main ingredient of alum is aluminum sulfate. Long-term consumption can cause problems such as bone hyperglycemia, memory loss, dementia, elastic skin loss and increased wrinkles. White peaches are smoked with sulfur and there is also a residue of sulfur dioxide.

How to identify: The quality of peaches should be determined first by category, place of origin, time to market, and then detailed. It is difficult to distinguish whether the peach can be washed. The chemical bath is mainly yellow, or the color of the ordinary peach is yellow or pink. The unripe color is light green. The pink after soaking with industrial citric acid is very abnormal. Bright red; ordinary peach will start to decay in two or three days, the moldy, soaked peach, will be very shiny after a few days.

2, Longan: spraying sulfuric acid

Soak with sulfuric acid or acidic solution to make it bright. Sulfuric acid is highly corrosive and can burn people's digestive tract. It is also prone to colds, diarrhea and intense coughing.

3, Litchi: sulfuric acid immersion change color

Soaking in a sulfuric acid solution or spraying with an ethephon agent makes the discolored lychee red and attractive, but it is easily spoiled. This type of solution is so acidic that it can peel off the hands, foam the mouth, and burn the stomach. There are also fruit sellers who use sulphur to smoke, and sulphur dioxide can cause intense irritation to the eyes and throat, causing dizziness, abdominal pain and diarrhea. Sulfur dioxide can also cause cancer.

How to identify: Consumers can use the methods of touching, smelling, swearing and watching to stop identifying. Touch: When you choose to spray lychee, your hands will feel hot and hot, and you will feel burned. Smell: Naturally ripe lychee smells of lychee's own faint scent, while "fancy" lychee is not only scentless, smells a bit sour, and even has the taste of chemicals.Sour lychee is heavier than natural lychee. Look: Because the storage time of fresh lychee is short, it is usually required to be stored at a low temperature. If you see the lychee being placed in a box by a trader, it is covered with a plastic sheet, which is mostly problematic.

4, Banana: ripening with ammonia

Ripened with ammonia or sulfur dioxide, the banana skin is yellow and beautiful, but the flesh is hard and the taste is not sweet. Sulfur dioxide damages the human nervous system and affects liver and kidney function.

How to identify: Ethephon ripening bananas are more common, but some unscrupulous merchants use chemicals such as sulfur dioxide and formaldehyde to ripen bananas, and this requires certain identification skills: the banana skin that is first ripened will not have bananas. The mark - "plum blossom point", so when choosing bananas, bananas with "plum blossoms" are relatively safe; secondly, bananas cooked with chemicals smell the smell of chemicals; in addition, naturally cooked bananas are cooked on average, not only It turns yellow and the middle is soft; while ripening bananas, the middle is hard.

5, Pear: Plant oxytocin makes it precocious

Use the bulking and stimulating to make it premature, and then bleach and dye it with bleaching powder and coloring agent (lemon yellow). The treated pear juice is less faint, sometimes accompanied by odor and rancid smell. This poisonous pear has a short storage time and is prone to decay.

How to identify: Inferior pear fruit shape is not correct, there are a considerable number of deformed fruit, no fruit handle, fruit size is uneven and fruit is small, the appearance is rough and unclean, thorns, strokes, bumps, crush marks, lesions Or insect bites the wound, tree grinding, rust or cognac has accounted for one-third to one-half of the fruit surface, the flesh is thick and poor in texture, the stone cells are large and numerous, the juice is small, the taste is light or too acidic, there is There will also be bitter, astringent and other tastes, especially the inferior pear can smell the decaying odor.

6, Apple: phytooxytocin color reduction

Use plant bolus to urge, plant to urge red element to reduce color, preservative to keep fresh. Overuse of phytochemicals ,and preservatives can damage the liver. Wholesale fruit vendors also apply industrial paraffin wax to the apples to keep them hydrated and bright.

How to identify: Experts say that there are three main types of wax on the peel: the fruit wax that comes with the apple; the edible wax on the fruit farmer; the industrial wax on the illegal hawker. The first two are edible. It is also very easy to remove this layer of edible wax. Rinse with hot water or salt water. When choosing a waxed fruit, you can use a hand or a napkin to wipe the surface of the fruit. If you can wipe a layer of red, it is likely to be industrial wax. The staff of the quality inspection department said that edible wax and industrial wax are not easy to distinguish with the naked eye. The fruit should be washed with salt before eating, or eaten after peeling.