Can grapes stored in winter be eaten

Grapes stored in winter can generally be consumed if they are properly preserved and not spoiled. Grapes are prone to rot due to water loss or mold growth in low temperature environments, and freshness should be judged by appearance, aroma, and touch. When grapes are stored in a refrigerator or a cool and ventilated place, the skin is intact and undamaged, the stem is greenish green, and the fruit is full and elastic. They are usually safe to eat. Low temperature can delay grape respiration and inhibit bacterial growth, but the storage time should not exceed one week. Before consumption, it can be soaked in diluted salt water to remove surface residues and avoid direct contact with condensed water that may cause softening of the fruit flesh. If the grape skin shrinks, the stem dries up and turns black, and the flesh oozes mucus or emits an alcohol smell, it indicates that it has fermented and deteriorated. Some moldy grapes may produce toxins such as penicillin, and there is still a risk even if the moldy part is removed. Patients with diabetes or those with weak gastrointestinal function should carefully eat grapes stored for a long time to avoid diarrhea or blood sugar fluctuations.

When choosing grapes in winter, it is recommended to prioritize varieties with uniform fruit powder and tightly packed fruit grains. When storing, keep the stem and seal it with a fresh-keeping bag. It is recommended to purchase in batches according to household consumption, as fresh grapes have better nutritional value and taste. If any abnormalities are found in the storage of grapes, they should be immediately stopped from consumption and the storage container thoroughly cleaned.