At the turn of winter and spring when the fruit is out of season, strawberries are quietly on the market and quickly become the main character of major cakes and milk tea stores. Some people inevitably have such doubts: before eating strawberries is in the summer, why now winter has also become a sweet “strawberry season”?
What is the season of strawberry? Are strawberries ripened in the opposite season?
Are strawberries out of season?
Strawberries prefer a cool climate and are suitable for growth at a temperature of 15°C to 25°C. Strawberries are planted in the fall and go dormant in the winter to be harvested before the summer heat. In other words, strawberry is a fruit of late spring and early summer.
Later, with the development of greenhouse technology, the light and temperature for strawberry growth became controllable, and they could be planted in May to June and ripened in early December. The strawberry season was advanced from summer to winter, and strawberries became “anti-seasonal fruits”.
Is it safe to eat strawberries that are out of season?
The anti-seasonal fruit is artificially created in the micro-environment and micro-climate conditions to create certain humidity, temperature, soil and other conditions. If the anti-seasonal fruits and vegetables are cultivated according to the pollution-free Food regulations, the quality is not much different from the normal seasonal products.
Moreover, strawberries are very demanding of light and moisture, and are perfect for growing in a greenhouse environment. The strawberries grown in this way have higher sugar content, more flavor, and better quality than those grown in the open field.
Many people confuse anti-seasonal fruits with ripe fruits, thinking that anti-seasonal fruits must be bad for human body. In fact, anti-seasonal fruits and ripe fruits are two different things. The anti-seasonal fruits do not need to add reagents other than those required for fruit growth, and can be eaten without worry.
These “black pots” are not for strawberries
Hormones, pesticides, red color …… Whenever strawberries are on the market, there are a lot of rumors about them. In fact, there may be only one bad thing about strawberries: they are expensive.
1
Is it a dyed strawberry if the water is “discolored” after washing?
Strawberries are not suitable for dyeing. Strawberries soaked in dyed water are more likely to rot than fresh strawberries, which makes them difficult to transport and store, and increases the cost of selling them.
It is normal for strawberries to lose their color. The water used to soak strawberries is generally light red because it is rich in water-soluble anthocyanins, which are natural pigments that stain the water.
2
Do strawberries with large heads use enlargement agents?
The size of strawberries is related to many factors such as variety and cultivation technology, so the size of the head cannot be used as the basis for whether or not the expansion agent is used.
The strawberries with the puffing agent contain more water, taste light, thin skin, not easy to store, especially easy to rot, but the fruit farmer will lose more than gain.
3
Is a deformed or hollow strawberry hormonal?
It is not reasonable to rely on whether strawberries are deformed or hollow to identify whether they are “hormonal strawberries” or not.
The low temperature and uneven pollination can cause deformation of strawberries, and some varieties have small flesh density and are hollow by nature. In addition, strawberries are also prone to hollowness if the soil and humidity are not properly managed during growth.
4
Strawberry is the “dirtiest fruit and vegetable”?
Strawberry itself is a kind of plant with fast results, short cycle and few pests and diseases, plus the newer strawberry seedlings are more adaptable and less pests, so there is basically no need for pesticides.
5
Is the increase of strawberry varieties the result of genetic modification?
The increase of strawberry varieties has nothing to do with genetic modification, mainly because in recent years, many foreign varieties have been introduced to China, such as Japanese varieties of red color, rich fragrance, Zhangji, and European and American varieties of sweet Charlie.
The strawberry is the second best fruit in the list recommended by the World health Organization. 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 that of lemon. You can eat them without any worries.
Eat strawberries to master the “321 principle”
Strawberries are thin-skinned and cannot be rubbed hard, but there are a set of tricks to select, clean and store them.
No.1
Selection: 3 secrets
Fruit red
Strawberries with uniform color, red color, bright red flesh and less cavity are better quality.
Green leaves
Fresh strawberries have green sepals and stalks, and those with a natural color transition at the bottom of the stalk have a better taste.
Even seeds
Strawberries that are larger than a quail’s egg and have golden-yellow seeds are better than those that are evenly distributed. If you want to buy large strawberries, it is better to pick conical ones, and be careful with the ones that are misshapen.
No.2
Washing: 2 points
Rinse with clean water
Rinse the strawberries by gently rubbing with running water for more than 30 seconds, soak them in water for 5-10 minutes, and then rinse them again.
Remove the tip at the end
When washing strawberries, do not remove the tip leaves first, so that impurities attached to the strawberries do not seep in from the tip during the washing process. Be sure to rinse them well before removing the tips.
No.3
Preservation: 1 key
Refrigerate without water
Strawberries are easy to rot when they touch water, so it is best to wash them before eating. When storing, you can lay a layer of paper towel on the plate first, then lay the strawberries flat on it in a single layer, seal it up with plastic wrap or ziplock bag, and put it in the refrigerator freezer (the best storage temperature for strawberries is 0℃~10℃). They can usually be stored for 3~4 days.
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