Consumers in the north often don't know much about the characteristics of tropical fruits. In fact, most of them are afraid of cold and are not suitable for refrigeration. The skin is sunken and some dark brown spots appear, indicating that the fruit has been frostbitten. Frostbite fruits are not only destroyed in nutrients, but also easy to deteriorate. In a few days, the meat will turn brown and start to rot.
The reason why tropical and subtropical fruits are afraid of low temperature is related to their growing areas and climate. Generally speaking, fruits cultivated in warm areas, especially in summer, are less tolerant to low temperature than fruits cultivated in cold areas and autumn. Therefore, some temperate fruits, such as grapes, apples and pears, can be kept fresh in the refrigerator, while bananas and mangoes will turn black at a temperature of more than ten degrees Celsius. When pineapple is stored at 6℃- 10℃, not only the peel will change color, but also the pulp will be soaked in water. When litchi, longan and rambutan were stored at 1℃-2℃, the color of the exocarp became darker, and some scald-like spots appeared on the endocarp. This kind of fruit is usually inedible.
In daily life, tropical fruits should be stored in a dark and cool place. If it must be stored in the refrigerator, it should be stored in a high-temperature fruit and vegetable jar for no more than two days. Some tropical fruits are not ripe when bought, such as bananas with blue color, which have poor cold tolerance. It is best not to put them in the refrigerator. Otherwise, they will not only not mature normally, but also rot and become inedible. Tropical fruits will accelerate deterioration at room temperature after being taken out of the refrigerator, so they should be eaten as soon as possible.