Is it still edible if the pear skin has oxidized and turned black

Pear skin can usually be consumed after oxidation and blackening, but it is not recommended to consume if it is accompanied by decay and deterioration. The oxidation of pear skin is mainly a natural reaction of phenolic substances in contact with air, which does not affect the safety of fruit flesh. The blackening of pear skin is often caused by the damage of epidermal cells, which leads to browning when polyphenol oxidase comes into contact with oxygen, similar to the discoloration phenomenon of apples after being cut open and placed. This oxidation reaction only changes the appearance and does not produce harmful substances. After removing the blackened part, the meat can still be safely consumed. Slightly oxidized pear skin contains abundant dietary fiber and antioxidant components, which are harmless to health. If the pear skin turns black and the flesh is soft, moldy, or sour, it may breed mold or bacteria due to improper storage. Moldy fruits may produce toxins such as penicillin, and even if the moldy parts are removed, there is still a risk of contamination. Long storage time or high temperature and humidity environment can accelerate pear decay, and in such cases, the whole pear should be discarded.

Daily recommendation is to store pears in a cool and ventilated place, and eat them as soon as possible after cutting them open or soak them in light salt water to slow down oxidation. When choosing, prioritize fresh pears with intact skin and no bumps to avoid crushing damage. Rotting fruits may cause gastrointestinal discomfort, and special populations such as children, pregnant women, or those with weakened immunity need to be cautious.