How to deal with fruit rust in the crevices of peach pits

The rust in the crevices of peach pits can be gently brushed with a soft bristled brush dipped in a small amount of white vinegar or lemon juice, and then rinsed clean with water. Fruit rust is mainly caused by tannic acid oxidation or mold growth, which usually does not affect consumption but may affect taste. The brown rust on the surface and crevices of peach pits is mostly a product of tannic acid oxidation, which forms upon contact with air. The oxidation process naturally occurs during fruit ripening or storage, especially when humidity is high. Mild fruit rust can be softened by soaking in warm water and cleaned with a toothbrush to avoid scratching and damaging the fruit core with hard objects. If rust is accompanied by mold or odor, it may indicate the growth of mold and the moldy part needs to be thoroughly removed. In rare cases, fruit rust may be caused by fungal infection, manifested as large black brown patches that penetrate deep into the flesh. This type of fruit rust is often accompanied by a smell of decay, and the entire fruit needs to be discarded. When storing, keep the environment dry and ventilated to avoid mixing immature peaches with ripe fruits, which can reduce the probability of ethylene ripening and accelerated oxidation.

After processing, it is recommended to use kitchen paper to absorb the moisture and place it in a cool place to dry. Soak peaches in salt water for ten minutes before daily consumption to help decompose surface residues. If abnormal discoloration or bitterness is found at the connection between the flesh and the core, it should be avoided from consumption. For infants and young children or those with weaker immune systems, it is recommended to prioritize fresh peaches without rust spots, as they are safer to eat after peeling.