Description
Ripe papaya may have slight black spots, so it is not suitable to keep it at room temperature. Due to the action of enzymes, papaya skin will easily grow mold, and mild mold will not be harmful to the human body. You can cut it with a knife before eating.
Planting and harvest time:
Spring: 3-4 sowing, perennial
Main effects:
Calm liver and stomach, remove dampness and relax muscles. Cure vomiting and diarrhoea, turning tendons, dampness, athlete's foot, oedema, dysentery.
Introduction:
Its unique papaya enzyme can clear the heart and nourish the lungs, and it can also help digestion and treat stomach diseases. Its unique papain has anti-tumour effects and has strong anti-cancer activity on lymphoid leukaemia cells.
In addition to raw food, it can also be processed into jams, preserved fruits and dried fruits. The immature fruit has green-green peel and pale yellow flesh, which is suitable for cooking materials, such as papaya fish soup.
The fruit is rich in papaya enzymes, vitamin C, B, calcium, phosphorus and minerals, and is rich in nutrients. The fruit contains a lot of carotenes, protein, calcium salt, protease, citric enzyme, etc., which can prevent and treat high blood pressure, nephritis, constipation and help. Digestion, cure stomach diseases, promote new metabolism and anti-ageing effects on the human body, as well as beautify skincare and nourish the skin.
Note: The ripe papaya on the tree is different from the chemically ripened papaya bought in the supermarket. There is no preservative added. The papaya digestive enzyme starts to have dark spots (mold) on the surface of the papaya at room temperature for a period of time. It is not that the fruit has insects and papaya has been stored for too long (it is slightly soft to the touch). Only need to remove the skin part, the most delicious.
We are a conscientious supplier, you are a very willing to pay consumer, please tolerate each other!
Further reading
Does mold have to be heinous?
Are these microbes heinous?
Let's put down the "coloured glasses" first, and you will know after reading this article.
I should have been embarrassed to say this
In reality, many of us farmers and organic bosses feel the same way!
This subject of mine reminds me of the teachings of my grandfather,
Everything is about "balance of yin and yang".
Bacteria and sterility, as if they are eternal opposites, but not as binary opposites?
There will be, the natural birth BB needs to eat "probiotics" during production, so it is more immune.
Our gut already has a potentially large amount of bacteria that can produce enzymes to help us make energy,
It is also said that if we are to eat food "grown from the soil", we need some bacteria to help us have immunity.
As for mold, and food fermentation, it is actually the same process - fermentation (food spoilage), so does it count as spoilage?
Many foods on the market are made through the fermentation process. The factory will buy koji mushrooms for soybean fermentation for the soy sauce with all the "color, aroma and taste". However, it is not easy to explain the possibility of toxicity caused by using inappropriate koji bacteria.
As for whether to eat or not, it also depends on the freshness of the food. If it is the above apple, it is believed that it has been stored for many months. Apart from mold, there may already be a lot of bacteria.
As for moldy or rotten food, whether to eat it or not is believed to be controversial.
Mold is a beneficial food, among which
1. Cheese
2. Italian Salami
3. Taiwanese and northerners' health food red yeast rice
4. Some traditional Chinese medicines such as Gastrodia and Cordyceps, scientific research has shown that their most beneficial ingredient is mold.
Antibiotics - Penicillin, also produced by Penicillium.
But be careful with the following foods
1. There has been a serious incident, apple juice poisoning, because the juice contains a toxic substance called patulin
2. The sticky skin of melons means not only mold but also harmful bacteria
3. Moldy nuts may contain Aspergillus flavus
Report by Ms. Ma Ka Ming, Scientific Director, Risk Assessment Unit, Centre for Food Safety
Mold reproduces through tiny spores that are invisible to the naked eye and spread by other means such as air, water or food handling. When encountering a suitable place, such as food, the spores germinate and grow. When the colony is large enough, we can also detect it with the naked eye.
In general, mycotoxins-producing molds are mainly found in cereals and hard crops.
Read On -
Ms Ma Ka Ming, Scientific Officer, Centre for Food Safety
