What is the function of adding salt to washing fruits

The main function of adding salt when washing fruits is to sterilize and disinfect, remove pesticide residues, and improve cleaning effectiveness. The penetrating effect of salt can help decompose some surface dirt, have a certain destructive power on the wax layer, and inhibit microbial activity. Salt solution can dehydrate and kill microbial cells through osmotic pressure, and has a significant effect on fragile fruit skins such as grapes and strawberries. Controlling the concentration at around 3% can effectively reduce common pathogenic bacteria such as Escherichia coli. The soaking time should not exceed ten minutes to avoid the fruit absorbing water and affecting the taste. Salt washing can reduce the attachment rate of pesticide residues on fruits such as apples and pears that are consumed with skin, especially for fat soluble pesticides.

High concentration saline may damage the cell structure of fruits, leading to nutrient loss. Porous fruits such as yangmei and mulberries should be used with caution. Some varieties, such as blueberries, have natural fruit powder on their surface, and salt washing can darken their appearance. Long term salt washing of fruits sensitive to metal ions may introduce the risk of excessive sodium content, and hypertensive patients should pay attention to controlling their intake.

It is recommended to prioritize using flowing clean water for rinsing, with salt washing as an auxiliary method. Fruits with high levels of organophosphate pesticide residues can be used in conjunction with baking soda. After cleaning, wipe off the moisture in a timely manner and store in refrigeration for no more than two days. Special populations can peel their skin before consumption to reduce salt intake and lower the risk of pesticide residues.