D&T Farm培育超级香蕉的技术被称为“冻融唤醒”。培育过程中,需要先将香蕉树种植在接近零下27摄氏度的环境中,随后将果实尚未成熟的香蕉树移植到温度在零上27摄氏度左右的温带气候环境中。在这种环境中香蕉树通常会一直生长。
The extreme temperature variation puts the banana's growth into a sort of hyperspeed mode, so the peel doesn't fully mature, leaving it with a texture like "lettuce," a D&T Farm spokesman says, per the New York Post.
据《纽约邮报》称,D&T Farm的一位发言人表示,这种极端的温度变化会让香蕉的生长速度变快,因此香蕉皮不会完全成熟,质地如“生菜”一般。
那么超级香蕉的果皮味道究竟如何呢?
Taste-testers for the RocketNews24 site in Japan say the banana fruit itself — which has about 5 more grams of sugar per banana than the regular version — boasts a "very strong tropical flavor" akin to that of a pineapple. But the peel apparently lacks any specific taste.
日本网站RocketNews24的试吃者称,超级香蕉的果肉比每根普通香蕉含糖量高出5克左右,有着“浓郁的热带风味”,类似于凤梨。但是果皮似乎没什么特别的味道。
Although it's said not to have a "strange texture" and is "fairly easy to eat," the tasters add there "isn't much flavor"; one experimenter even said it was somewhat bitter, though not as much so as the peels of regular bananas, which he also tasted.
【拯救“懒癌晚期”:日本开卖能吃皮的香蕉 38元一根】相关文章:
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