Vinegar contains not only Amino Acids, but also glycerol, aldehyde compounds and various salts. After vinegar is sprayed on vegetables, the chlorophyll content can be accelerated, the utilization of light energy can be increased, the ability to absorb nutrients can be enhanced, the accumulation of organic matter can be increased, the leaf growth can be accelerated, and the fruit enlargement can be increased, thereby increasing the yield and quality of vegetables. The specific method is: leaf vegetables from the Dingmiao to harvest spray 4 to 5 times is appropriate, tomatoes, cucumbers before flowering and hanging fruit spray 3-4 times, each time intervals of about 10 days. Spraying concentration: low temperature in early spring, evaporation is small, suitable for 250-300 times liquid; early summer to late autumn high temperature, evaporation, it is appropriate to use 300-500 times liquid. Spraying is best done at about 3 o'clock in the afternoon. At this time, the leaves absorb vinegar quickly, the utilization rate is high, and the effect is good. Every time spraying, the good vinegar should be sprayed evenly on the leaves of the vegetables. Not drip for degree.

Natural Food Colorants

what is natural food color?

Natural food coloring refers to pigments extracted or prepared from plants, animals, microorganisms or other natural sources for coloring food. These pigments are naturally produced due to biochemical reactions in living organisms and do not contain synthetic chemical components.
Natural food colors can be divided into the following categories according to their source:
1. Plant pigments: This is the most common source of natural food pigments, including pigments derived from a variety of fruits, vegetables, flowers, and plant roots. For example, red beets can provide red pigments, carrots can provide orange pigments, turmeric can provide yellow pigments, and blueberries and purple potatoes can provide purple and blue pigments.
2. Animal pigments: These pigments are rare and usually come from the tissues or excretions of certain animals. For example, cochineal is a red pigment derived from the cochineal insects that live on certain cacti.
3. Microbial pigments: Some microorganisms, such as monascus, can produce specific pigments, such as monascus red pigments.
4. Mineral pigments: Although less used, certain inorganic minerals can also be used as natural food pigments, such as titanium dioxide (white) and iron oxide (red, yellow and black). However, due to possible toxicity issues with some mineral pigments, their use is often severely restricted or banned.
Natural food colors are generally considered safer and healthier than synthetic colors due to their nature. However, their color stability, heat resistance, light resistance, and interaction with other food ingredients may not be as good as synthetic pigments, so their application in the food industry sometimes presents some challenges. At the same time, the extraction and processing of natural pigments can also affect their cost and sustainability. Nevertheless, as consumer concerns about food safety and health increase, the demand for natural food coloring is growing.

Natural Food Colorants,Natural Food Pigments, natural food color

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