In summer, eating watermelon is cool and hot, and many people put unfinished watermelon wrapped in plastic wrap in the refrigerator. However, using cling film may make watermelon worse.
Dong Jinshi, a food safety expert, told reporters that watermelons preserved with plastic wrap are worse than those without plastic wrap. This is because watermelons have bacteria and microorganisms on the surface before they cover the cling film. If the air-permeable and water-permeable functions of the cling film are not good and the temperature drops slowly, these microorganisms or bacteria will multiply faster, especially after anaerobic reaction. Food can easily spoil.
In addition, cling film is too thick, it will lead to food can not "breathe" to oxygen, resulting in anaerobic fermentation resulting in spoilage. Dong Jinshi reminded that some people think that a layer of plastic wrap is better for keeping freshness. In fact, the plastic wrap must not only keep water from being volatile, but also allow the carbon dioxide inside to go out, which is too thick and unfavorable for preservation.
In addition, experts advise that not all foods need to be preserved with plastic wrap, especially fruits and vegetables that emit ripening gas themselves, such as tomatoes and bananas, with plastic wrap, which will not be conducive to ripening ethylene. Gas emissions, but shortened the shelf life.
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