Is the fruit very sweet due to the addition of sweetness agent? Is the sweetness of fruit caused by the addition of sugar agent?

Is the fruit very sweet due to the addition of cyclamate?

Today, I will introduce some small experiences in green plant care about whether the very sweet fruit is due to the addition of cyclamate. The following is a detailed introduction for you.

Is the fruit very sweet due to the addition of cyclamate?

The so-called "sweetener" or "cyclamate" is not commonly used in fruit cultivation because there are too many methods to enhance sweetness, and this harmful substance to fruit trees is not used. It is mainly used in beverages, canned food, pastries, and other foods. Many people on the internet say that fruit farmers spray "cyclamate" on fruit trees to bring fruits to market early, and some netizens even list the dangers of consuming fruits treated with cyclamate.

Many people on the internet say that fruit farmers spray "cyclamate" on fruit trees to bring fruits to market early, and some netizens even list the dangers of consuming fruits treated with cyclamate.

For example, fruits like watermelons, oranges, grapefruits, and oranges are sprayed with "medicine" before they are ripe, saying that eating such fruits eliminates the sour taste and leaves only sweetness, leading to cancer and other diseases.

I have been in contact with many fruit farmers and have not seen anyone specifically spray sweeteners. Whether the middlemen do it or not is unknown, but fruit farmers almost never spray. It's not very useful, and the varieties of fruits are different from before, with high natural sweetness.

Moreover, the methods of fertilization and management skills have also changed, which are beneficial for the natural sweetening of fruits. Therefore, there is no need to spray harmful heavy metal substances that are harmful to fruit trees, as farmers are not foolish!

One, what is the sweetness of fruit related to

Everyone who grows fruit knows that there are mainly three types of sugars in fruit: sucrose, glucose, and fructose. Among them, fructose is the sweetest, followed by sucrose, and finally glucose.

Glucose is a monosaccharide and a small molecule that can be absorbed not only by humans but also by plants. For example, the main sweetness in apples we usually eat comes from fructose, while in peaches, sugarcane, and other crops, sweetness mainly comes from sucrose.

Moreover, these three sugars are not constant in fruits. Usually, one molecule of sucrose can be hydrolyzed to produce one molecule of fructose and one molecule of glucose.

Therefore, if fruit wants to be sweeter, it needs to have higher enzyme activity to hydrolyze more fructose. You see, this process is not the sweetener we spray because it simply does not work.

The number of leaves on fruit trees also determines the sweetness of the fruit. Usually, about 5-6 leaves are needed to nourish one fruit. These leaves absorb sunlight and carbon dioxide to transfer nutrients to the roots, fruits, and other organs through photosynthesis.

Therefore, the sweetness of fruit is not formed when the fruit is mature, but starts to accumulate from the fruit setting. During the ripening period, the main task of the fruit is to convert the acidity out, and the more acidity is converted, the sweeter the fruit, it's that simple!

Moreover, factors affecting fruit sweetness, in addition to variety, include light conditions, day-night temperature differences, and precipitation. This is relatively easy to understand because the main nutrients that maintain plant growth are carbon, hydrogen, and oxygen.

Among them, carbon comes from carbon dioxide in the air, and hydrogen and oxygen mainly come from rainwater and the water we usually water.

Only with sufficient light, absorbing more light energy and carbon dioxide, can a large amount of starch and sugars be produced.

Therefore, only in regions with long daylight hours can fruits have higher sweetness. Moreover, in regions with large day-night temperature differences, the respiration rate decreases at night, reducing energy consumption, and the fruit sweetness is generally higher than in other regions.

However, it should be clear that sufficient water is beneficial for tree growth, but not too much, as it can dilute the sugar content in the fruit and reduce fruit sweetness.

Two, how to increase the sweetness of the harvested fruit

1. Top-dress fertilization

There are specific fertilizers for the fruit expansion stage and the coloring stage. For example, phosphorus is a major component of "internal nucleic acid" in plants and a major element in crop energy metabolism. Therefore, supplementing phosphorus fertilizer at critical stages is beneficial for promoting the maturity of fruits and seeds.

Moreover, potassium can accelerate the transport of nutrients from the outside to the inside and promote the formation of sugars. In the middle and late stages of fruit maturity, supplementing potassium fertilizer is beneficial for fruit expansion and increased sweetness.

For example, supplementing potassium fertilizer in the middle and late stages of cabbage growth can speed up the transfer of nutrients from the outer "old leaves" to the core leaves, making the cabbage hearts tighter and more solid, with better texture.

2. Field management

Research shows that fruits grown in loose, deep, slightly acidic or neutral soil environments are relatively sweeter, while fruits grown in compact, heavy, and acidic soil environments tend to be more acidic.

Therefore, when preparing the land, we can combine deep tillage and the addition of biofertilizers to improve the soil environment.

3. Rational fertilization

Nitrogen, phosphorus, and potassium are essential and must be sufficient to ensure normal tree growth. However, to make the fruit sweeter, it is necessary to apply commercial organic fertilizers or fully decomposed manure, which not only contains humic acid needed by the crop but also amino acids, an important measure to increase the sugar content in fruits.

Moreover, spraying phosphorus and potassium fertilizer on the leaves during the fruit coloring stage helps the fruit mature earlier and increases sweetness.

4. Shaping and pruning

As mentioned earlier, light is beneficial for fruit sweetness. Therefore, it is necessary to thin flowers, thin fruits, shape, and prune trees to ensure ventilation and light.

Three, is it true that fruit is sweetened with cyclamate

It cannot be denied that some farmers may spray so-called "sweeteners" to bring fruits to market early, but most fruit farmers actually spray growth regulators and foliar fertilizers, not heavy metals.

It should be noted that some unscrupulous traders may use saccharin water to sweeten fruits like waxberries, mulberries, strawberries, and jujubes. However, this is only for surface sweetness and disappears after washing, not penetrating into the fruit.

Because the higher the sweetness you taste, the better it is for them to sell, which is something we need to pay attention to.

The so-called "sweetener" or "cyclamate" is not commonly used in fruit cultivation because there are too many methods to enhance sweetness, and this harmful substance to fruit trees is not used. It is mainly used in beverages, canned food, pastries, and other foods.

Injecting into watermelons is unimaginable. Where would farmers have the leisure time to "inject" and "spray"? Whether they spray or not, there are traders to buy, so why spray? However, once it reaches the traders, it's not certain, and it's not the farmers' business!

This article shares the related content about whether the very sweet fruit is due to the addition of cyclamate for green plant enthusiasts, hoping to solve your problems in green plant and flower management.