Can I still eat a pumpkin if it's a little rotten?

Don't buy too much pumpkin. New pumpkins are available in markets and supermarkets every day, so it's best to buy them as you eat them. However, some people may not have so much free time and buy pumpkins that can be eaten for several days, which will cause the pumpkins to rot. So can we still eat a pumpkin if it’s a little rotten? In fact, whether it is pumpkin, fruit or other vegetables, it is best not to eat them if they are rotten, because they will produce some toxic substances that are harmful to the body.

1. Can I still eat a pumpkin if it’s a little rotten?

Nutritionists say it’s best not to eat rotten pumpkin. It is best not to eat it, because the harmful and toxic substances produced during the decay process will contaminate the parts that have not yet developed disease. Some of them are carcinogenic and will be harmful to the human body after consumption.

2. How to store pumpkin

1. Stacking and storage on the ground. Choose an empty house with no direct sunlight, good air circulation, and a dirt or red brick floor as a storage room. Lay 5cm thick rice or wheat straw on the ground and pile mature, undamaged pumpkins on it. When stacking, keep the pumpkins facing down towards the ground with their stems facing inward and their tops facing outward to form a cone shape.

There should be 15 to 20 melons in each pile. Don’t pile too many large melons to prevent squeezing and to facilitate ventilation. In the early stage, open windows at night for ventilation and close sunshades during the day to keep the indoor air fresh, dry and cool; close doors and windows in winter to keep out the cold.

2. Storage in layers on shelves. In the storage room, use bamboo, wood or angle iron to build layered storage racks, and the height of each layer is 8 to 10 cm higher than the pumpkin. Each layer of storage rack is covered with 5 cm thick rice straw or wheat straw. The placement of pumpkins is the same as that of pile storage, and the effect of shelf-type layered storage is better than ground storage.

3. Storage in cellar at low temperature. Spread 5 cm thick fine sand or wheat straw or rice straw on the ground and pile 2 to 3 layers of pumpkins. You can also build a rack and place the pumpkins on it. The temperature in the cellar is controlled at around 10°C and the relative humidity is maintained at 70% to 80%.

Before storage, you must choose the pumpkin carefully, harvest it at the right time, avoid it being hit by frost, and keep a 5cm long stem at the base to prevent mechanical damage. During storage, it is important to check frequently and remove melons with diseased spots immediately to avoid infecting healthy melons.

3. How to make red bean and pumpkin rice

Ingredients: 50g red beans, 160g pumpkin, 260g rice, 270ml water

practice:

1) Soak the red beans in clean water overnight, then drain and set aside.

2) Peel and remove the pumpkin pulp, then cut into dices the size of the tip of your little finger.

3) Wash the rice and put it into the rice cooker.

4) Add the soaked red beans and pumpkin cubes to the rice and mix well with a spoon.

5) Add about 270 ml of water into the rice cooker and cook the rice.