Is grapefruit sweeter the more you put it on

After picking pomelos, their sweetness usually increases to some extent, but excessive storage may lead to water loss or spoilage. The sweetness variation of grapefruit is mainly related to factors such as variety, storage temperature, and maturity. Pomelo is a post ripe fruit, and after harvesting, starch will gradually be converted into sugar, which may increase its sweetness in the short term. After being stored in a ventilated and cool environment for about a week, the sugar accumulation of some varieties may reach its peak. At this point, the flesh texture is soft, the sour sweet ratio is more harmonious, and the taste is better. During storage, it is necessary to avoid direct sunlight or high temperature environments, otherwise it may accelerate water evaporation and cause skin wrinkling. Pomelo stored for more than two weeks may experience sugar degradation, especially when the skin is damaged or the environmental humidity is too high, which can easily breed mold. Although low-temperature refrigeration can delay decay, it may lead to frostbite of pomelo peel cells and the production of bitter substances after thawing. Some early maturing varieties themselves have lower acid content, and the change in sweetness after storage is not significant, instead, the flavor is not as full as when fresh.

It is recommended to store pomelos reasonably according to their variety characteristics. Pomelo with intact skin and no spots can be stored in a cool place for 5-7 days. Before consumption, the ripeness can be judged by pressing the bottom, and the flavor is best when it sinks slightly and emits a light fragrance. People with diabetes or those who control sugar should pay attention to that the sugar content of pomelo will fluctuate with the storage time. It is suggested that fresh pomelo should be preferred and the consumption should be controlled.