At the turn of winter and spring when fruit stalls were out of stock, strawberries quietly went on the market and quickly became the protagonist of major cake and milk tea shops.
Some people inevitably have such doubts: before eating strawberries in summer, why is winter also becoming a sweet “strawberry season”?
What season of fruits are strawberries? Are “off-season” strawberries ripened?
Strawberries like a cool climate, and the suitable temperature for growing is 15°C~25°C. Strawberries in the open air under natural conditions will be planted in autumn and enter the dormant period in winter, and they will be harvested before the arrival of summer heat. In other words, strawberries are the fruit of late spring and early summer.
Later, with the development of greenhouse technology, the light and temperature of strawberry growth became controllable. It can be planted from May to June and mature in early December. The strawberry season advances from summer to winter, and strawberries have become an “anti-season fruit.”
◆ Is it safe to eat strawberries that are out of season?
Off-season fruits are planted by artificially creating a small environment and microclimate conditions, creating a certain humidity, temperature, and soil conditions. If the off-season fruits and vegetables are cultivated in accordance with the regulations of pollution-free food, the quality is not much different from the products in the normal season.
In addition, strawberries have high requirements for light and moisture, and are very suitable for growing in a greenhouse environment. Strawberries grown in this way have higher sugar content, more flavor and better quality than the open field.
Many people confuse anti-season fruits with ripening fruits, thinking that anti-season fruits must be bad for the human body. In fact, off-season fruit and ripening fruit are two different things. Off-season fruits do not need to add reagents other than those required for fruit growth, so they can be eaten with confidence.
These “black pot” strawberries are not back
There are hormones, pesticides, and the color is red…Every time a strawberry is on the market, various rumors about it emerge endlessly. In fact, there may only be one disadvantage of strawberries: expensive.
1. The water “changes color” after washing is the dyed strawberry?
Strawberries are not suitable for dyeing. Strawberries that have been soaked in dye water are more prone to rot than fresh strawberries, and are not easy to transport and store, which increases sales costs.
Strawberry discoloration is normal. The water used to soak the strawberry is generally light red. This is because it is rich in water-soluble anthocyanins. This natural pigment will stain the water.
2. The bulking agent is used for the big strawberries?
The size of the strawberry is related to many factors such as variety and cultivation technology, and the size of the strawberry cannot be used as a basis for whether to use an expanding agent.
Strawberries with swelling agents contain more water, have a light taste, and have thin peels. They are not easy to store and are particularly prone to rotten. On the contrary, the fruit growers do not justify the gain.
3. Is the deformed, hollow strawberry hit by hormones?
It is unreasonable to simply rely on whether a strawberry is deformed and hollow to distinguish whether it is a “hormonal strawberry”.
Too low temperature and uneven pollination can cause deformities in strawberries; some varieties have low pulp density and are naturally prone to hollowness. In addition, if the soil and humidity are not properly managed during the growth of strawberries, hollows are also prone to appear.
4. Strawberries are “the dirtiest fruit and vegetable”?
Strawberry itself is a plant with fast fruiting, short cycle and few pests and diseases. In addition, the strawberry seedlings after regeneration are more adaptable and less pests, so there is basically no need for pesticides.
In addition, even if there are pesticide residues, it does not mean exceeding the standard. In 2020, the qualified rate of pesticide residues in fruit in my country will reach over 97.1%, so there is no need to worry too much about food hazards.
5. Is the increase in strawberry varieties the result of genetic modification?
The increase in strawberry varieties has nothing to do with genetic modification. This is mainly because in recent years, my country has introduced many foreign varieties, such as Japanese varieties Hongyan, Fengxiang, Zhang Ji, European and American varieties Sweet Charlie.
In the ranking of the best fruits recommended by the World Health Organization, strawberries ranked second. It is low in sugar and rich in vitamins, anthocyanins, dietary fiber and other nutrients; among them, the content of vitamin C is more than lemon. You can eat it without worry.
Eat strawberries to master the “321 principle”
Strawberry, a thin-skinned berry fruit that cannot be rubbed hard, has a set of coup tricks for selecting, cleaning and storing.
No.1
Picking: 3 tips
Fruit red
Strawberries with uniform skin color, ruddy color, bright red flesh and less cavities are better.
Chlorophyte
The sepals and stalks of fresh strawberries are green, and strawberries with natural color transition at the bottom stalks taste better.
Seed uniform
Strawberries that are not larger are more delicious. Strawberries that are larger than quail eggs, have golden seeds on the surface and are evenly distributed, taste better. If you want to buy large strawberries, you’d better pick the cone-shaped ones, and the ones that are deformed should be careful.
No.2
Cleaning: 2 important points
Rinse with water
Gently rub and rinse with running water for more than 30 seconds, soak in clean water for 5-10 minutes, and rinse again after soaking.
Finally go to Di
When washing strawberries, do not remove the stalk leaves first, so as to avoid impurities attached to the strawberry from seeping into the stalk during the cleaning process. Be sure to rinse off before removing the pedicle.
No.3
Save: 1 key
Refrigerate without water
Strawberries are easy to rot when touched by water. It is best to wash them before eating. When storing, you can first spread a layer of paper towel on the plate, then spread the strawberry single layer on top, seal it with plastic wrap or airtight bag, and put it in the refrigerator freezer (the best storage temperature for strawberries is 0℃~10℃ ). Generally, it can be stored for 3 to 4 days.
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