The pear looks a bit black when cut open, is it broken

If the pear is slightly black when cut open, it may not necessarily be damaged. It could be caused by oxidation or slight frostbite. If the flesh is soft, rotten, and has an odor, it may spoil. The most common reason for the blackening of pear flesh is oxidation reaction. Pears contain phenolic compounds and polyphenol oxidase, which can cause enzymatic browning when cut open and exposed to air, similar to the phenomenon of apples turning black after being cut open for a long time. This discoloration only affects the appearance and does not affect the safety of consumption. It can be dipped in lemon juice or light salt water to delay oxidation. Mild frostbite can also cause local blackening of pear flesh, usually occurring when the refrigeration temperature is too low. The undamaged frostbite part can still be consumed after being removed. In rare cases, the blackening of pear flesh does indeed indicate spoilage. After being stored for too long or bumped, pears may be infected with mold inside, and the flesh will show uneven black spots accompanied by a sour and rotten taste, making the texture soft and rotten. Moldy pears may produce toxins such as penicillin, and there is still a risk even if the blackened part is removed. It is recommended to discard the whole pear. Choose pears with intact skin and no dents when purchasing, and consume them as soon as possible after cutting to reduce the probability of spoilage.

Pears can be wrapped in plastic wrap to reduce oxidation during daily storage, and refrigerated for no more than 5 days. If the pear flesh turns black with abnormal odor, juice flow, etc., it should be stopped from consumption. Moderate intake of fresh pears can help supplement dietary fiber and vitamin C, but moldy fruits must be discarded to avoid the risk of food poisoning.