China is a large agricultural country. Now, incandescent lamps and energy-saving lamps are widely used in rural families. The market for annual sales of 1 billion incandescent bulbs is in the third and fourth level markets. With the rapid development of rural economy and the improvement of people's living standards, the requirements of farmers for lighting quality are also improving, especially since the national policy of promoting energy-saving lighting was introduced and implemented, which further stimulated the huge rural market demand. Here, "rural market" is not a regional significance, but represents a kind of consumption capacity and level.
Watermelon is not sweet, apple is not crisp, grape is half sweet and not sour, the taste of childhood, where to go! There must be a reason for everything. The reason of "taste change of fruits and vegetables" involves many links, from breeding to planting to picking. All the links involved in the process, there are factors that cause "taste change of fruits and vegetables". Let's summarize some points
Richard Eckard, an associate professor at the University of Melbourne, Australia, believes that with global warming, the taste of many foods may change, such as carrots and beets, which do not like hot and dry climate, the former may become worse, and the latter may become lighter.
Temperature is not enough
Shi Jun, Ph.D. in Botany, Institute of Botany, Chinese Academy of Sciences, said that sometimes the flavor of fruits and vegetables in greenhouses is not as good as that in outdoor farmland, mainly because of the temperature. Taking tomato as an example, the sugar content of tomato is closely related to the temperature. The experiment shows that the content of fructose and sucrose is higher in the mature tomato growing at about 27 ℃; the temperature will also affect the special smell of tomato. In the mature period, the environmental temperature should be above 20 ℃ to better accumulate aroma substances, while the growth temperature of many greenhouse tomatoes is not enough.
Taking tomatoes as an example, Shi Jun said that sufficient light can not only improve the sugar content of the fruit, but also make the sugar transfer to the center of the fruit, making people eat sweeter and sweeter. But the greenhouse tomato often basks insufficiently, eats more sour. The quality of pepper is also affected by the light intensity. When the experimental light is reduced to 55% of the natural light in summer, the capsaicin content will be significantly reduced, and there is no spicy taste.
Unripe prior mining
Bingqing, an American master of food safety and a well-known food writer, told reporters that fruit maturity is closely related to aroma. In the past, fruits and vegetables were picked only when they were ripe, and the flavor was just right. Nowadays, the fruit and vegetable base is often far away from the city, and the transportation distance is long. To ensure that the fruits will not be soft and rotten in the transportation process, they should be picked when the fruits are not fully ripe, and then ripened when they are sold, so the taste is not as good as before. Shi Jun added that the storage temperature during long-distance transportation will also affect the flavor of some fruits and vegetables. For example, the aroma content of mature tomatoes will drop rapidly when they are exposed to low temperature.