On the Effect of Glycolic Acid on Strawberry Epidermis
There are fruits and vegetables in the world, and the quality of their surface protection is related to storage and quality. Strawberries are delicate and juicy, perishable and difficult to store. Today's research on the effect of glycolic acid on strawberry epidermis seeks a good recipe for preservation.

Glycolic acid has unique properties. If it is applied to the strawberry epidermis, if it is ingenious and appropriate, it can change the surface quality. Or it can adjust the permeability of the epidermis and achieve a delicate balance between the exchange of gas and liquid. Make the oxygen and water vapor in and out orderly, slow down the respiration and metabolism of strawberries, and prolong their freshness.

And glycolic acid may slightly carve the structure of the strawberry epidermis. Make the stratum corneum, waxy layer, etc. on the surface change slightly. Or cause waxy rearrangement, dense keratin, increase the toughness of the epidermis, and resist external intrusion, such as microbial infection and mechanical damage. In this way, the decay rate of strawberries is slow, and the quality is guaranteed.

When using glycol acid on the strawberry epidermis, it is also necessary to be cautious. The amount and the order of time are all about success or failure. Excessive may damage the vitality of the epidermis and cause strawberries to die prematurely; if it is not timely, the effect will be difficult to show. It is necessary to study all kinds of factors in detail and find the best way to use the power of glycol acid to protect the freshness of strawberries, so that they can be sold on the market for a long time and enjoy a good state for everyone to appreciate.