Can the peach green be cooked

Yangmaoqing can generally be matured, but the ripening speed and effect are affected by factors such as variety and storage conditions. Immature green starfruit will gradually turn yellow and soften at room temperature, with a sweeter taste. If the storage environment temperature is too low or humidity is too high, it may cause decay instead of normal maturation. Green starfruit contains a lot of organic acids and tannins, and when immature, it has a sour and astringent taste. After being placed in a ventilated environment at 20-25 ℃ for 3-5 days, the skin will turn from green to yellow, and the starch in the flesh will gradually be converted into sugar. During the ripening process, the amount of ethylene released increases, which can be stored together with other fruits such as apples and bananas to accelerate post ripening. Be careful to avoid direct sunlight or store in a sealed container, otherwise local decay or dehydration shrinkage may occur. Some varieties may experience difficulty in softening due to genetic characteristics or premature harvesting. If the skin has black spots, the flesh is moldy, or emits a strange odor, it indicates that it has deteriorated and is not edible. It is recommended to choose green starfruit with full edges and no mechanical damage for ripening. After ripening, it should be consumed as soon as possible or stored in refrigeration. After ripening, starfruit can be sliced and paired with yogurt or made into jam, which is rich in vitamin C and potassium elements. However, people with renal insufficiency should control their intake. Immature starfruit can be stored together with rice in daily life, utilizing the ethylene released from grains to promote ripening, and regularly checking maturity to avoid overripe. If there is no change after a week of ripening, the fruit may have lost its ability to ripen and it is not recommended to continue eating.