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Thank you for visiting nature. You are using a browser version with limited support for CSS. To obtain the best experience, we recommend you use a more up to date browser or turn off compatibility mode in Internet Explorer. In the meantime, to ensure continued support, we are displaying the site without styles and JavaScript. A Nature Research Journal.
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A Guide to Food Penetration

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Fruit and vegetable industry applications | Food Technology Corporation

Do pesticides get into the flesh of conventional fruits and vegetables like cantaloupe, apples and cucumbers? Pesticides sprayed on fruits and vegetables accumulate on the outer peel or skin, but the skin does not form an impermeable barrier, and some pesticides are actually designed to be absorbed into the tissue of the fruit or vegetable to protect it from pests that penetrate the skin to suck out the liquid inside. Thicker peels may be more effective at keeping pesticides out of the flesh of some fruits like cantaloupe, said Lili He , an assistant professor in food science at the University of Massachusetts, Amherst, who studied the best methods for washing chemical pesticide residues off apples. Both make recommendations based on tests of pesticide residues on fruits and vegetables, done by the United States Department of Agriculture after the produce has been washed.

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Freezing is one of the oldest and most widely used methods of food preservation, which allows preservation of taste, texture, and nutritional value in foods better than any other method. The freezing process is a combination of the beneficial effects of low temperatures at which microorganisms cannot grow, chemical reactions are reduced, and cellular metabolic reactions are delayed Delgado and Sun, Freezing preservation retains the quality of agricultural products over long storage periods. As a method of long-term preservation for fruits and vegetables, freezing is generally regarded as superior to canning and dehydration, with respect to retention in sensory attributes and nutritive properties Fennema,
To be more precise, with chilli peppers and jelly. And also the movie Bitter Moon, where Emmanuelle Seigner stimulated her lover by pouring milk on her naked breasts. The most common are without a doubt chocolate syrup and whipped cream, but why limit ourselves? Go crazy and have fun with cucumbers, bananas, grapes and maybe even meat and prosciutto, like Javier Bardem and Penelope Cruz in Jamon Jamon, where her nipples tasted like prosciutto.
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