There are many varieties of apples, and each variety has its own appearance and flesh characteristics. The practicality of the season and various uses is also very different.
The fresh red snake fruit should be strong, crunchy and beautiful in color; the mature red snake fruit has a certain fragrance, texture, and easy storage; the immature red snake fruit has poor color, no scent, and may shrink after storage; The cooked red snake fruit is easily sunken by lightly pressing on the surface. Red snake fruit can show internal damage and collision scars after freezing for a while. Irregular brown or brown spots will not seriously affect the quality of red snake fruit.
The red snake fruit that was not bagged while growing did not look good, but the sugar content was high. From the early spring to the summer, the red snake fruit is stored as red snake fruit, so the taste is not very fresh.
The fresh red snake fruit has a sticky skin and can see a layer of white frost, not because it is waxed, but is a layer of natural waxy material that protects the red snake fruit. In addition, some red cherries taste like sweetened with honey. This is because after being fully exposed to sunlight, a special kind of sugar is formed in the fruit. The sugar has high osmotic pressure and can absorb the water of the surrounding tissues. , so it tastes like honey.
Red snake fruit can be kept fresh for 7 to 10 days in a cool place. It can be stored for longer if it is put into a plastic bag and put into the refrigerator. If there is surplus red snake fruit, it can be made into food such as candied fruit or jam. It is more convenient to store it in the refrigerator.
If the unripe kiwi fruit or pear is placed in a plastic bag filled with red snake fruit, the ethylene released by the red snake fruit has the effect of ripening other fruits and can soften the kiwi fruit and pears. However, if redcurrants and other mature fruits and vegetables are brought together to accelerate their decay, they should be avoided.
Cooling Agent, is a general term for all the chemicals that can produce cooling effects and are not strong. The most common Cooling Agent is menthol (especially L-menthol), but it should not be used in large quantities due to its strong odor and strong irritation to the skin, mucous tissue, and eyes. Therefore, many scientists have synthesized and extracted a new generation of cooling agent.
WS-23,flavor,Menthol,WS-5,Koolada,WS-12
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