Original title: How to keep snacks and fruits safer when it's hot

In the hot summer, food and people's intestines and stomach have to withstand many tests, especially snacks and fruits. Safe storage is a problem. Professor Cheng Jingmin reminds you to pay attention to the following knowledge points on how to make snacks and fruits safe in summer.

Dry snack food: such as lycium barbarum, red dates, longans, etc., which have been dehydrated, should be stored in a dry, ventilated, dark and cool place. If possible, they can be put into the refrigerator for refrigeration.

Fried snack food: melon seeds, green beans, pistachios, etc., which are eaten as usual, are easy to become stale and soft in hot and humid weather. In particular, some nuts with high oil content, such as pine nuts and hickories, are easy to deteriorate due to oil volatilization. Therefore, in addition to ensuring the drying and ventilation of the storage environment, the container is also better sealed. After opening the snack, be sure to reseal the seal and save it.

Candy snack food: Candy products, especially those with high milk content, such as chocolate and cheese sticks, are easily softened due to high temperature, so they must be placed in a cool and dry place.

Vegetables and fruits (food materials):

Foods that should not be put into the refrigerator immediately, such as fruits such as peaches, grapes and apples, and vegetables such as cabbage, spinach, celery and carrots, should be stored at 0 ℃. However, when these fruits and vegetables are just bought back, it is better not to put them into the refrigerator immediately, because low temperature will inhibit the enzyme activity of fruits and vegetables, so that the residual poison cannot be decomposed. It is better to store them at room temperature for one day before putting them into the refrigerator.

Foods that should not be stored in the refrigerator for a long time, such as fruits and vegetables with high water content or tropical fruits, such as tomatoes, cucumbers, bell peppers, lychees, etc., should be stored in the drawer of the refrigerator, and should not be stored for a long time. Due to the high water content, these fruits and vegetables will turn black, soft and taste bad after being refrigerated for a long time, so they should be eaten as soon as possible after purchase.

Food stored at room temperature: The suitable storage temperature of bananas, lemons, pumpkins and other fruits and vegetables is 13 ℃ - 15 ℃, which is easy to become black and rotten when stored at low temperature; After the ham is refrigerated, the fat in it will gradually separate out, causing the ham to become caked or loose; The surface of chocolate is easy to form hoarfrost after cold storage, thus losing its original mellow taste; Bread and other pasta should not be stored in the refrigerator, or the amylose in its amylopectin will slowly associate, gradually harden, and appear "aging" phenomenon.