Vacuuming is the process of removing all the air from food, creating a vacuum environment (no air in the food). This method can prevent the growth of some types of bacteria. If done correctly, vacuuming will preserve food longer than when left in the natural environment. Lychee season is almost over, many women on social networks are sharing the secret of preserving lychee by vacuuming.
However, in reality, many people have tried and failed completely. Fresh lychees cannot be preserved for long, on the contrary, they spoil faster than when left at room temperature. After a few days, the vacuum bag swells like a balloon, the lychees become mushy, have a strange smell and are inedible.
Dr. Vu Thi Tan, lecturer of Inorganic Chemistry, Hanoi University of Science and Technology, said: "Ripe lychees contain a lot of sugar, so they ferment easily. After vacuuming, even though they are kept in the refrigerator, the fermentation process of anaerobic bacteria still takes place, leading to the production of CO₂ gas, causing the bag to swell, the lychees to rot and become soft."
A person on social media shares his mistake when preserving fabrics by vacuuming
Photo: Screenshot
With his experience, Dr. Tan shares an extremely simple way to preserve lychee:
After buying lychees, if you want to preserve them for a week while still maintaining their freshness, wash them gently with diluted salt water and let them drain. Then, put the lychees in a sealed box, line them with a few sheets of paper towels to absorb moisture, and then store them in the refrigerator. In addition, if you want to eat lychees out of season, many housewives also freeze them.
"In addition, some fruit sellers do not wash the fruit, just let it dry and put it in a sealed box lined with absorbent paper. People should not vacuum pack lychees, it is not only ineffective, but also wastes money on bags and creates a lot of plastic waste in the environment," said Dr. Tan.
Source: https://thanhnien.vn/sai-lam-khi-hut-chan-khong-de-bao-quan-vai-thieu-185250626062012172.htm
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