I. Moldy Fruits Should Not Be Consumed
The most common mold found on fruits is Penicillium, represented by Penicillium expansum. The patulin it produces can cause gastrointestinal disorders and kidney edema in animals. Since the binding process of patulin to cell membranes is irreversible, it causes long-term cellular damage and may even be carcinogenic.The oral LD50 (lethal dose for half the population) in mice is: 46.3 mg per kg body weight for males and 29-48 mg per kg body weight for females.
It is particularly important to note that removing the moldy part before consumption may not guarantee safety, as the patulin produced by mold can spread to other parts of the fruit.A study by the Chinese Academy of Preventive Medicine found that the patulin content in visually normal areas of moldy apples was 10-50% of that in the affected areas. The patulin content in these seemingly normal parts could reach as high as 3 milligrams per kilogram.For instance, apples stored for extended periods may develop a wine-like aroma. This occurs because fruits (especially apples) undergoing prolonged storage may switch to anaerobic respiration due to oxygen deprivation, converting internal sugars into alcohol. If the appearance shows no obvious abnormalities and the taste remains acceptable, such apples can still be consumed. However, apples that have softened, turned black, and emit a wine-like odor likely harbor other harmful bacteria. Such fruits should be treated as moldy produce.
II. 10 Commonly Consumed Fruits as Toxic as Arsenic
1. Pears: Ripening Agents Accelerate Maturity
Growth regulators and ripening agents are used to hasten maturity, followed by bleaching with chlorine and coloring with dyes (e.g., tartrazine). Treated pears have less juice and bland flavor, sometimes accompanied by off-odors or a rotten smell.These toxic pears have a short shelf life and spoil easily.
2. Apples: Reddening agents enhance color
Growth regulators accelerate ripening, reddening agents enhance color, and preservatives extend shelf life. Excessive use of growth regulators, reddening agents, and preservatives can damage the liver. Retail vendors may also coat apples with industrial paraffin wax to retain moisture and create a glossy, appealing appearance.
3. Watermelons: Growth Agents for Size
Excessive use of ripening agents, growth agents, and highly toxic pesticides results in watermelons with uneven stripes on the rind. When cut open, the flesh appears fresh, seeds are white, and an unusual odor is present.
4. Grapes: Turned purple with ethylene
Unripe green grapes are soaked in diluted ethylene solution, turning purple within a day or two. These grapes exhibit uneven coloring, low sugar content, and lack flavor. Long-term consumption poses health risks.
5. Mangoes: Lime-treated for color
Unripe mangoes are treated with quicklime to achieve a golden-yellow appearance. However, they lack the characteristic mango flavor and may contain excessive preservatives.
6. Peaches: Soaked in Industrial Citric Acid
Peaches are soaked in industrial citric acid to achieve a vivid red color and delay spoilage. These chemical residues can damage the nervous system, trigger allergic diseases, and even cause cancer. Semi-ripe crisp peaches are treated with alum, sweeteners, and alcohol to enhance crispness and sweetness.Alum's main component is aluminum sulfate. Long-term consumption can lead to bone hyperplasia, memory loss, dementia, decreased skin elasticity, and increased wrinkles. White peaches are sulfur-fumigated, leaving sulfur dioxide residues.
7. Longan: Sulfur sprays for color enhancement Spraying sulfuric acid or soaking in acidic solutions makes them appear vibrant.Sulfuric acid is highly corrosive, causing burns to the digestive tract. It also frequently triggers colds, diarrhea, and severe coughing.Such solutions are highly acidic, causing skin peeling on hands, blistering on lips, and burns to the stomach and intestines. Some vendors also smoke them with sulfur. Sulfur dioxide strongly irritates the eyes and throat, causing dizziness, abdominal pain, and diarrhea. It is also carcinogenic.
9. Bananas: Ripened with ammonia water
Ripened using ammonia water or sulfur dioxide, these bananas develop a tender, appealing yellow skin. However, the flesh becomes tough and loses sweetness. Sulfur dioxide damages the nervous system and impairs liver and kidney function.
10. Persimmons: Ripened with Yeast
Unripe persimmons are forced to ripen using yeast or ripening agents, significantly reducing their sweetness. Some farmers also apply "Yishiling" to the stem end to induce reddening. These chemical residues make the persimmons toxic.