Sweets don't affect fruit sweetness.

Some people say that many fruits need to be sweet to ensure sweetness, such as watermelon, orange, grapefruit, orange and so on. Many people are also affected, and when buying fruit, they wonder if they contain sweets. Are these rumors true?
sweetener is a non-nutritional sweetener, known as "sodium cyclohexyl amino sulfonate", is an internationally used food additive, it is cheap, is 1/3 of the price of sucrose, but sweetness is 30 to 40 times the sweetness of sucrose, so the use of a wide range. Can be used in beverages, desserts, fruit juices and other foods.
According to China's "Food Additives Use Hygiene Standards" provisions, sweeteners can be used in 19 categories of food, such as baked pastries, biscuits, bread, ice cream, ice cream, ice lollies, ChenPi, Li, Yang Meigan and so on. However, there are strict standards when used. In frozen drinks, canned fruits, beverages, jelly and other foods, the maximum use of sweets is 0.65g/kg; 2g/kg; in pastry making, the maximum use is 1.6g/kg; in shelled nuts, the maximum use is 6.0g/kg; and the sweets allowed in cold fruit and fruit cake foods are the highest at 8.0g/kg.
fact, the proper use of sweeteners does not affect health, then, fruit farmers can also play sweets for fruit to increase sweetness? In fact, in the process of fruit growth or on the surface of the fruit sweetening, will not have any effect on the sweetness of the fruit. This is because serotonin is soluble in water but not fat, even if sprayed on the surface of the fruit sweetener, sweetin will not enter the fruit, there is no possibility of increasing sweetness. If the dealer wants to sweeten the fruit by injection, he or she will need to inject the fruit in all directions, which will damage the cell wall of the fruit and accelerate its decay. Therefore, for traders, the injection of sweeteners into fruit is not a profit.
since there is no serotonin injection, why on earth is the fruit so sweet? The sugar in the fruit mainly has sucrose, glucose, fructose and other categories, the content of the three components of different fruits is different, such as apples in fructose-based; Of these three sugars, fructose is the sweetest, followed by sucrose and finally glucose. The type and quantity of sugar in fruit determine the difference in taste of different fruits.
The amount of fruit sweetness and the quality of the leaves of the plant itself has a great correlation, because the leaves are the place to perform photocodem, the important function of photocodying is to manufacture grapes, carbohydrates, all kinds of organic acid and other elements, the result period is directly supply fruit growth, and the leaf's advantages and disadvantages are related to the growth status before the flowering period, the more productive leaves in the plant growth stage, the more nutrients, the better the effectiveness of the tree storage and nutrients. Now the scientific planting, to ensure that the plant growth of various favorable conditions, so the quality of fruit has also been improved. (Joan Wang)