After opening the canned yellow peach, it can be eaten immediately. However, if the canned yellow peach is not finished for a while after opening, how long can it be stored?

Try to finish canned peaches in one go after opening them. If you can't finish what you can eat, you can keep it in the refrigerator. It may spoil in a few hours in summer and cannot be eaten overnight in autumn and winter. However, if stored in the refrigerator for preservation, it can be kept for about a week.

1. Simple and convenient is to put it in the refrigerator, and it can be stored for about a week when kept fresh.

2. Place in a cool place and avoid direct sunlight.

3. Alternatively, high-temperature heating treatment can be used to kill bacteria and extend storage time.

The non homemade canned peaches, the ones purchased, can have a shelf life of up to 24 months. Why can canned peaches have such a long shelf life, up to 2 years. This is inseparable from its industrial craftsmanship. The total time from raw materials to finished products does not exceed 6 hours, and it has undergone high-temperature treatment to kill bacteria inside the container. After being tightly sealed, it can be maintained at room temperature for a long time.

In canned fruits such as yellow peaches, in addition to the high sugar content of the fruit itself, white sugar is also added during canning. This large amount of sugar and organic acids contained in the fruit can easily be invaded and contaminated by microorganisms such as lactic acid bacteria and yeast in the air, and rapidly multiply. These microorganisms can decompose sugars and organic acids into lactic acid, acetic acid, ethanol, and other substances during their growth and reproduction process, causing the sugar juice in the tank to become cloudy, fermented, and produce a taste of alcohol or sourness.

After opening the canned fruit, the taste of the food inside the can will soon deteriorate and the color will gradually become dark. Because after the contents of canned food come into contact with air, amino acids and sugars undergo a melanin reaction, producing black brown substances. The vitamin C contained in the fruit reacts with oxygen to produce substances such as sugar aldehydes. In addition, the pigments contained in fruits are mainly anthocyanins, which have extremely unstable properties. Under the action of oxygen, they can accelerate their fading, coloring, and discoloration. Under higher temperature conditions, the rate of change also accelerates. These changes generally only affect the appearance and do not affect the quality, but if left for too long, it can cause the sugar juice and fruits to lose their flavor, affecting their edible value

After opening the canned fruit, try to eat it all at once. If you don't finish it, it is easy to be contaminated by microorganisms such as lactic acid bacteria and yeast in the air. Eat fruits and vegetables in no more than 2 days. The fruit can that was just opened has a bright color, clear sugar juice, and a rich fruity aroma. It has a sweet and refreshing taste, even if it is a slightly sour fruit, it is still sweet and sour when eaten.

However, if the canned fruit is not consumed in one go after being opened and left for a few days, the canned fruit will undergo changes. Lightly, the sugar juice changes color, the fruit color darkens, and the taste is not so sweet and delicious; In severe cases, the sugar juice becomes cloudy, the taste of the juice and fruit flesh becomes sour, and sometimes it can also become rancid and spoiled, making it unusable for consumption. What is the reason for this? Using unpainted tin cans or tin coated tin cans for canned fruits, the leftover sugar juice and fruits are placed in the cans. Under the action of oxygen, organic acids come into contact with iron and tin, producing black substances that not only contaminate food, but also easily oxidize, rust, and peel off the walls of the cans, resulting in a metallic rust smell when eaten.