Why are strawberries soaked in saltwater

strawberries soaked in salt water are mainly used to remove residual pesticides and insect eggs on the surface, while also helping to extend their shelf life. The loose structure of strawberry skin is prone to accumulating dirt and grime, and soaking in salt water can improve the cleaning effect. Strawberries may come into contact with pesticides or pests during the planting process. Soaking in salt water can dissolve some fat soluble pesticide residues and use osmotic pressure to dehydrate and detach the insect eggs attached to the skin. Soaking in salt water with a concentration of 3% for about 10 minutes can achieve good results. Excessive concentration or prolonged soaking may cause dehydration of strawberry cells and affect the taste. After soaking, rinse thoroughly with running water to avoid residual salt.

Some varieties of strawberries have thin skin or are too mature, and soaking in salt water may cause the flesh to soften. It is recommended to soak in baking soda water for a short period of time or directly use fruit and vegetable cleaning agents to deal with such situations. People who are sensitive to salt water should ensure thorough rinsing before consumption. Strawberries are low growing berry fruits that are prone to soil microorganisms adhering to their surface. Before daily consumption, besides soaking in salt water, the fruit stem should also be removed to avoid secondary contamination. When storing, the original packaging box's ventilation holes can be retained and placed in the lower compartment of the refrigerator to maintain a dry environment and delay mold growth. People with spleen and stomach deficiency and cold are recommended to consume in small amounts and avoid eating on an empty stomach.