Epidemic Prevention Science, Food and Food, Home, How can vegetables be stored so as not to be bad? Nutrition experts tell you.

Original title: "Epidemic Prevention Science, Diet" home, how can vegetables be stored in order not to be bad? Nutrition experts tell you
Vegetables are essential foods in people's daily lives, not only delicious in taste, but also in terms of nutritional value and the efficacy of the body that other foods can't replace. Inappropriate storage methods can lead to the loss of nutritional value of vegetables and even harmful to human health. Experts from the Institute of Agricultural Quality Standards and Testing Technology of Shandong Academy of Agricultural Sciences will interpret the storage tips of home vegetables for the public science, and experts say, "Mastering the correct and effective method of vegetable storage is an important skill in family life." In
to better store vegetables, we must first understand the main reasons for vegetable quality, from the source to curb the way of vegetable quality. There are three main reasons for vegetable quality:
, microbial making. There are no microorganisms anywhere in the environment, and fresh vegetables are highly susceptible to microbial contamination. As long as the temperature is right, microorganisms grow and reproduce, breaking down nutrients in food to meet the needs of microorganisms themselves. For example, proteins in food are broken down into very small molecular weight substances, which are eventually broken down into peptides and organic acids. At this time the substance will occur ammonia odor and acid taste, food also lost the original toughness and elasticity, and make the color abnormal.
2, enzymes, vegetables after picking, if the storage environment is not proper, the enzyme activity in the vegetable body will be very high, such as the body of vegetables breathing oxidase, etc. will over-consume organic matter, resulting in intermediate products eventually lead to vegetable quality.
, vegetables themselves will also have chemical reactions, some unsaturated bonds are very unstable and easy to be oxidized, resulting in shorter storage life of vegetables.
, experts believe that for these reasons, the public can better store vegetables by inhibiting microbial living environment, inhibiting enzyme activity and so on. Of course, different kinds of vegetables will also vary depending on the situation in practice.
experts suggest that different types of vegetables can be stored differently, and some vegetables can choose to continue to grow with the eat-as-you-go method. For example, leeks, leeks, celery, etc. , you can choose large, good quality leek roots down into the water, not only do not rot or even continue to grow; For example, tomatoes, beans, coriander, etc. can be placed in plastic bags sealed, once a day on the line, if the bag has water vapor on the clean, this method can make tomatoes for a long time unchanged. Winter melons, potatoes, etc. in the case of the skin is not damaged, put in a cool and ventilated place can be fresh for a long time, in addition, the storage process of potatoes into apples, apples release ethylene gas can inhibit the development of potatoes to prevent their germination.
experts also suggest that some vegetables, such as pumpkins, may rot from the inside in the first place, you can first remove the part of the melon and save it in cling film. The fresher the taste of bamboo shoots, the better, storage can be placed on the face of some salt, and then put in the storage room storage; In short, there are many kinds of vegetables, different reasons for vegetable quality, the correct analysis to find the right way to store vegetables for a long time.
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