Will the loofah turn black when cut in advance

Cutting the loofah in advance may cause it to turn black, mainly due to oxidative reactions and enzymatic browning. The degree of blackening is affected by factors such as storage time after cutting, ambient temperature, contact area with air, tool material, and storage method.

Loofah contains phenolic substances and polyphenol oxidase. After cutting, the cell structure is destroyed, and phenolic substances undergo oxidation reactions under the action of enzymes and oxygen, producing brown or black substances. When cutting with iron cutting tools, metal ions will accelerate this process. High temperature environments can also promote enzyme activity, leading to faster and more noticeable discoloration. Soaking the sliced loofah in clean water or diluted salt water, or sealing it with plastic wrap and refrigerating it, can effectively delay blackening. If the surface of the luffa is only slightly blackened after cutting, it can still be consumed after washing; But if the storage time is too long and the texture is soft, rotten or has a strange smell, it may have spoiled and is not suitable for consumption. Fresh loofah is recommended to be cut and cooked on the spot, and cooking as soon as possible after cutting can maximize the preservation of nutrients and color.

It is recommended to use stainless steel knives for daily processing of luffa, and cook or seal and refrigerate immediately after cutting. Cold mixed luffa can be soaked in salt water to prevent oxidation, and stir frying at high temperature can reduce discoloration. Loofah is rich in vitamin C and potassium, and proper storage can avoid nutrient loss. Paired with ingredients such as eggs and shrimp, it is more conducive to nutrient absorption.