Are vegetables in the supermarket really fresh as you think?

When agricultural products are transported and sold in supermarkets, the concept of "fresh" is only relative.

The apple you buy at the store is still crispy and juicy, but it is likely that it has been in storage for nearly a year using a special technique called "making the apple hibernate".

Packaging and shipping companies are responsible for controlling the air in the storage room to keep the apples fresh until they are displayed on shelves. In sealed rooms, elements such as oxygen, CO ₂ , Nitrogen as well as temperature and humidity are carefully adjusted so that apples fall into a state of inactivity.

Is the vegetable in the supermarket really fresh?

Meanwhile, bananas are transported to cold storage within 36 hours after picking. This will help stop the ripening process of bananas. Once they arrive, these bananas will be placed in the temperature rise room and treated with ethylene for two weeks to ripen again.

So what if you want to preserve green vegetables? The simple thing you need to do is rinse with cold water, drain with a centrifuge to treat with a kind of preservative chemical mixture containing Chlorine (antiseptic) and put it into the air-bag, Designed to control oxygen and CO ₂ concentrations, slowing down the damage of fresh vegetables. This way can preserve vegetables for more than a month.

You should not worry because preserving this type of vegetable is not harmful to health or unsafe; because food storage facilities for home consumption must be registered with the Food Safety Bureau and ensure standard storage conditions.

Although supermarket vegetables are not completely fresh, don't worry too much about quality.

But according to health and nutrition experts, fresh fruits picked right at the root often contain more vitamins and minerals than preserved products, because over time, these foods often go away. Nutritional value.

Foods that are refrigerated sometimes lose flavor - scientists have demonstrated this when studying tomatoes. When refrigerated, the enzymes in tomatoes combine less efficiently with important volatile compounds, reducing their ability to create flavors.

In short, if you want to buy real fresh fruits, buy them right away at the local fruit market.