Which fruits are often used chemicals

Pear: prolactin makes it premature

It is precooked by using swells and granules, and then bleached and bleached with a coloring agent (lemon yellow). Treated pear juice is less odorless, sometimes accompanied by odor and rancid odor. This poisonous pear has a short shelf life and is perishable.

Apple: Enhancement of erythropoietin

With a reminder of swelling agents, erythropoietin increases color and preservatives are kept fresh. Excessive use of vasodilators, erythropoietin, and preservatives can harm the liver. Retail fruit vendors will also apply industrial paraffin to apples in order to maintain moisture, which means that they are bright and fruity.

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, has a low sugar content, and is less flavourless in juice. Long-term consumption is harmful to the human body.

Mango: quicklime

Green mangoes are made of lime, which makes the skin look yellow, but it does not taste like mango. There is also the problem of excessive use of preservatives.

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., making 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. White peaches are smoked with sulphur, and there will also be residual sulphur dioxide.

Longan: spraying sulphur

Spray it with sulfuric acid or acidic solution to make it bright. Sulfuric acid is highly corrosive and can burn people's digestive tracts. It is also prone to colds, diarrhea, and a strong cough.

Litchi: Soaking with sulfuric acid

By soaking in sulfuric acid solution or spraying with ethephon, the discolored litchi becomes bright and tempting, but it is easily perishable. This kind of solution is more acidic, it will peel your hands, blisters your mouth, and it will also burn your stomach. There are also fruit vendors smoked with sulfur, and sulfur dioxide on the eyes, throat will have a strong stimulus, leading to dizziness, abdominal pain, diarrhea. Sulfur dioxide can also cause cancer.

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 damages the human nervous system and can also affect liver and kidney function.

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 life persimmon Tiba point "a test spirit" so red. These chemicals will produce residues that will make the persimmons toxic.