Is the grapefruit a bit sticky and damaged

The sticky skin of grapefruit does not necessarily mean it is damaged, it may be a normal phenomenon caused by pectin leakage or damp storage environment. If accompanied by odor, mold, or discoloration of the flesh, it may have spoiled.

The sticky appearance of grapefruit skin is common in fruits with higher maturity. After the outer skin cells rupture, natural pectin is released, which oxidizes upon contact with air to form a sticky texture. This situation is more common in varieties such as red heart pomelo or Shatian pomelo, and when the pectin content is high, it may even seep out during transportation due to compression. High humidity during storage may also cause moisture retention in the epidermis, resulting in a slippery sensation when mixed with skin oil. After rinsing with water and drying, it usually does not affect consumption. In rare cases, the sticky feeling may be caused by microbial reproduction, especially when the grapefruit skin is damaged or stored for more than two weeks. Rotten pomelos are often accompanied by fermented wine flavor, localized blackening or white mycelium, and the flesh may appear transparent or brown water stains. Grapefruits with thick and tender skin under high temperatures in summer should be consumed with caution as they may have developed fungal toxins. When purchasing, gently pinch the bottom to check the hardness. Fresh pomelos should be full and elastic.

When selecting pomelos in daily life, you can observe whether the fruit stem is green and whether the skin pores are even, and avoid choosing fruits with obvious scratches or dents. It is recommended to store in a cool and ventilated place. After peeling, it should be refrigerated and consumed within two days. If you find that the fruit pulp is bitter or has an abnormal taste, you should stop eating immediately, especially for those with sensitive gastrointestinal tract.