Can pears still be eaten if they are black in the middle

It is generally not recommended to consume pears that turn black in the middle. The blackening of pear meat may be caused by oxidation, frostbite, or mold growth, and consumption may affect taste or pose health risks. The most common reason for the blackening of pear flesh after cutting is oxidation reaction. Pears contain phenolic substances that undergo enzymatic browning upon contact with air, resulting in a darker color. In this case, pear meat usually only has a color change, no odor or texture change, theoretically edible but with poor taste. If the pear meat is frostbitten due to low-temperature storage, it will appear semi transparent and brown, the cell structure will be destroyed, the nutritional value will decrease, and although it is non-toxic, the flavor will be significantly lost.

High vigilance is required for black spots caused by mold growth. The moldy area may produce toxins such as penicillin, and even if the visible moldy part is removed, the mycelium may have spread to surrounding tissues. Moldy pears are often accompanied by a fermented, rotten or sticky taste, and ingestion may cause gastrointestinal discomfort and even food poisoning. Especially for immunocompromised individuals, the risk is greater. It is recommended to discard the entire pill. Daily storage of pears should avoid collision and damage. When refrigerating, wrap the cut surface with plastic wrap to slow down oxidation. If any abnormal odor or large discoloration is found, stop eating immediately.