It is understood that "poisonous" fruits are overuse of protractor, erythropoietin, and swelling agents during the growth process, or excessive use of preservatives during storage, and even the use of colorants, waxing, bleaching, dyeing, etc. during sale. Has become a serious threat to people's health.
According to expert analysis, the most important reason for the proliferation of poisonous fruits is that consumers often “acquire results by appearance†and what consumers like, businesses will produce nothing. We like to buy a big, fresh fruit. Of course, some people will vote for it. If consumers do not buy these fruit problems, the “fake drugs†behavior will not exist. To this end, the experts specially sorted out 12 kinds of “problem fruits†that are often eaten and showed them to the public, alerting the people and not “taking fruit from appearancesâ€.
Peach: soaked with industrial citric acid
Peach is soaked in industrial citric acid, and the peach is bright red and does not rot. This chemical residue can damage the nervous system, induce allergic diseases, and even cause cancer. Precooked crisp peach, add alum, sweetener, alcohol, etc., make it crisp and sweet. The main component of alum is aluminum sulfate. Long-term consumption will lead to bone hyperplasia, memory loss, dementia, decreased skin elasticity, and increased wrinkles.
Mango: quicklime
Green mangoes are made of lime, which makes the skin look yellow, but it does not taste like mango.
Pear: prolactin makes it premature
It is precooked by using swells and granules and then bleached and bleached with a coloring agent (citinine). Treated pear juice is light, mild, and sometimes accompanied by odors and rancid odors. This poisonous pear has a short shelf life and is perishable.
Banana: Ripening with ammonia
With ripening with ammonia or sulfur dioxide, the yellow skin of this banana looks good, but the taste of the fruit is stiff and the taste is not sweet. Sulfur dioxide can cause damage to the human nervous system and can also affect liver and kidney function.
Watermelon: Enlargement agent
Excessive use of ripening agents, swelling agents and highly toxic pesticides, the uneven stripes on this watermelon rind, fresh cut melons, melon seeds are white, smelly.
Grape: Put ethylene into purple
Immature green grapes are soaked in ethephon diluted solution. After a day or two, the green grapes become purple grapes. This grape is not uniform in color, with less sugar content and less flavour. The long-term consumption is harmful to the human body.
Persimmon: Ripening with yeast
The raw persimmon is ripened with yeast or ripening agent, but the sweetness of the persimmon is greatly reduced. There are also fruit farmers in the raw persimmon pedicle points to "a test spirit" to make it red. These chemicals will produce residues that will make the persimmons toxic.
Jujube: stained with chemicals
No matter how green the jujube is, it instantly turns red with boiling water. There are also fruit vendors dyed with chemical stains and waxed with industrial paraffin to make jujube poisonous.
Longan: spraying sulfuric acid
Spray sulfuric acid or soak in acidic solution to make it bright. Sulfuric acid is highly corrosive and can burn people's digestive tracts. It can also cause colds, diarrhea, and a strong cough.
Litchi: Soaking with sulfuric acid
Soaking in sulphuric acid solution or spraying with ethephon agent makes lychee tinged, but it is easily spoiled. This kind of solution is more acidic, it will peel your hands, blisters your mouth, and it will also burn your stomach.
Citrus: Industrial Wax Polishing
Preservatives are used excessively in citrus fruit stores and are “cosmetically†sold with colorants and polished with industrial wax. Industrial paraffin impurities contain lead, mercury, arsenic and other heavy metals, will penetrate into the flesh, after eating will lead to memory loss, anemia and other symptoms.
Apple: Enhancement of erythropoietin
With a reminder of swelling agents, erythropoietin increases color and preservatives are kept fresh. Excessive use of expansin, erythropoietin, and preservatives can harm the liver. Retail fruit vendors will also apply industrial paraffin to apples to maintain moisture and brighten the fruits.
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