超市里那些鲜红的灯笼椒或新鲜的四季豆很有可能是经过几天很多英里的运输才到达你的手推车的。尽管这两种蔬菜都富含维生素C(可以增强免疫系统)但从农场到餐桌的长时间运输使其中的营养物质大大流失了,尤其是接触到高温。实际上,温度是保持摘收水果新鲜好看的最主要因素,加利福尼亚加州大学一个食品生物化学家Diane Barrett说,并帮助传授给当地人种植,运送和分配新鲜产品的最佳方法。人们会认为在运输过程中会严格控制温度,但她说实际上不一定。
Complicating matters is that the optimal temperature differs from plant to plant, she says. Tomatoes, for example, should not be refrigerated and are generally best if stored between 50 and 55 degrees Fahrenheit. Despite the different needs of certain fruits and vegetables, they may be shipped together.
她说,麻烦的是植物的最佳温度各不相同。例如,番茄必须冷藏,一般最佳冷藏温度是50-55华氏温度。即使不同水果和蔬菜需要不同温度,但是它们还是一起装船运输。
In terms of taste, fresh is best. Supermarket tomatoes are frequently picked green before they have the chance to fully develop flavor, a technique that helps them withstand transport, says Raoul Adamchak, coordinator of the Market Garden at the UC Davis Student Farm. (Later, they are artificially ripened with ethylene.) Moreover, growers who ship their produce cross-country may favor certain varieties over others not for their taste, but because they travel well. Heirloom tomatoes, for example, are too delicate to be shipped and are often absent from store shelves.
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