Why is blue soaked in salt water?

Pineapple contains highly active bromelain, including at least five protein hydrolases. When we are intoxicated with the sweet and sour taste between teeth brought by pineapple, bromelain is also quietly decomposing the protein of our oral mucosa, tongue and esophageal mucosa, which makes us feel tingling. In addition, pineapple also contains glycosides, 5- hydroxytryptamine, non-proteolytic enzymes, acid phosphatase, peroxidase, amylase and so on. These substances can irritate human skin and oral mucosa, causing skin itching or allergies. There is a joke that says: "You are eating pineapple, and pineapple is eating you", which is the truth. Experiments show that salt water can inhibit the activity of bromelain and reduce the leaching of glucoside. When pineapple is soaked in 7% salt water for 10 minute, the loss of nutrients in pineapple is less, and the taste and flavor are better.

Pineapple, formerly known as pineapple, originated in Brazil and was introduced to China in16th century. There are more than 70 varieties, which is one of the four famous fruits in Lingnan. Pineapple contains a lot of fructose, glucose, vitamins A, B, C, phosphorus, citric acid and protease. Sweet and warm, it has the functions of relieving summer heat, quenching thirst, promoting digestion and stopping diarrhea. It is a seasonal fruit used as both medicine and food in summer.