Why is luffa soaked in salt water

The main purpose of soaking luffa in salt water is to remove residual pesticides, reduce bitterness, and maintain a crispy and tender taste. Soaking in salt water can help decompose surface dirt and some pesticide residues, while promoting dehydration and shrinkage of luffa cells, making them more crisp after frying.

1. Removing pesticide residues

Salt water has a higher osmotic pressure than clean water, which can promote the precipitation of some fat soluble pesticides from the skin of luffa. During soaking, salt ions undergo displacement reactions with pesticide molecules, especially with regard to organic phosphorus pesticide residues. It is recommended to use diluted salt water with moderate concentration and soak for about 10 minutes, as prolonged soaking may result in nutrient loss.

2. Reduce astringency

Loofah contains a small amount of cucurbitacin and oxalic acid, and soaking in salt water can dissolve some of the bitter substances. Salt can inhibit oxidase activity and reduce the odor produced by enzymatic reactions after incision. For old luffa, the effect is more significant, but it is important to rinse with clean water after soaking.

3. Improve taste

Salt solution causes cytoplasmic wall separation and increased intercellular space in luffa cells. When cooking, water evaporates more easily, forming a crisp texture. This method is particularly suitable for stir fried luffa dishes, but marinating for more than 15 minutes may cause them to become too soft.

4. Sterilization and Antibacterial

Salt has an inhibitory effect on surface microorganisms, which can reduce the probability of luffa spoilage during storage. It is particularly suitable for transporting luffa in high-temperature environments during summer, which can extend the shelf life by about 1 day, but cannot replace high-temperature sterilization treatment.

5. Maintaining Color

Salt water can slow down polyphenol oxidase activity and prevent rapid browning of cut surfaces. Soaked loofah is easier to maintain its emerald green color when stir fried, but excessive concentration can cause cell rupture and affect its appearance.

When handling luffa in daily life, it is recommended to soak it in 3% saline solution for 8 minutes, and then rinse it twice with running water. If obvious damage or mold spots are found on the epidermis, it should be discarded directly. People with spleen and stomach deficiency and coldness can add ginger slices and stir fry them before consumption to neutralize coldness. People with allergies should observe whether there are skin itching and other reactions after consumption. When storing untreated intact luffa, there is no need to soak it in salt water. It can be stored in a cool and ventilated place.