When choosing an pineapple in the supermarket, there is a signal that should serve as an immediate warning: if the base is moist, dark or smelling too intense, it is likely that the fruit is already fermenting. According to food security experts, cited by the Directorate-General for Food and Veterinary (DGAV), this type of deterioration is not always visible at first glance, but can compromise the quality and safety of consumption.
Pineapple is one of the most appreciated tropical fruits in the hot months, but also one of the most sensitive to the way it is stored and transported. Its thick shell can disguise internal signs of fermentation, which is why the technicians advise to check three key elements: smell, texture and color at the base of the fruit.
According to DGAV, changes in odor or presence of excessive moisture near the lower peduncle should be interpreted as a sign of decomposition ongoing. In these cases, even if the outer color seems normal, the interior may have already begun to deteriorate.
Strong smell is a warning sign
The natural sweet scent of pineapple becomes easily nauseating when the fruit begins to ferment. An intense, alcoholic or sour smell, especially at the bottom, indicates that the process of natural fermentation is accelerating, something that can occur more often in hot and humid environments.
The touch is also important: if pineapple gives the pressure easily or has too soft areas, it is a sign that it is no longer in ideal condition. Tropical fruits such as pineapple continue to mature after harvested, but excessive maturation reduces the nutritional value and may favor the development of microorganisms.
Tips for a safe choice
To ensure the purchase of an pineapple in good condition, technicians recommend choosing firm fruits, with green and fresh leaves, golden shell but without dark spots. The base should be dry and without traces of liquid. Avoid packed fruits in adherent film is also advised as this can retain humidity and accelerate the fermentation process.
It also advises the pineapple to be stored outside the refrigerator until they are mature. Once cut, they should be preserved in closed containers and consumed within two days. The cold helps to wage deterioration, but does not reversing the effects of fermentation already started.
When you should not even consume
If when cutting the pineapple notice changes in the smell, brownish coloration of the pulp or bubbles near the fibers, the most prudent is not consuming. The same applies to cases where the juice drains with avinacred odor or blurred appearance, all typical signs of fermentation.
Fermentation fruits consumption is not usually toxic to healthy adults, but can cause gastrointestinal discomfort, especially in people with greater digestive sensitivity. Children and the elderly should be careful.
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