Largely due to frequent recall , lettuce ( romaine in particular ) has derive a repute as a broadly untrusty vegetable . And many people , operating under the “ well safe than tormented by foodborne malady ” brainpower , are quick to trash anylettucewith even the slightest imperfectness .
One especially common defect is the soupcon of pink you ’ve probably seen throughout sugar that ’s spent several days in the fridge . As Eat or Toss?reports , this is often the event of a stress answer ring “ pink rib , ” which can happen when bread is stored at the haywire temperature , start to get onetime , or have other less - than - idealistic conditions . But while pink may seem suspicious on a dark-green veg , it ’s not a cherry masthead on its own .
Catherine Belisle , a PhD student in horticulture at the University of Florida , studied the forward motion of pink rib in some lettuce over four weeks . “ I did n’t see any symptoms of decay from micro-organism or from fungi , ” she evidence Eat or Toss ? . And while she acknowledges that pinkish lolly could try a niggling bitter , she ’s personally always thought it tasted the same as unstressed lettuce .
In other word , if your lettuce has a few pinkish bits but is otherwise ironical and nipping , it should be o.k. to corrode . If , however , it ’s exhibiting definitive sign of decomposition — it ’s wet , slimy , soft , malodorous , etc.—you should put away it . If the discoloration on your bread is more brown than pink , it could be theresultof oxidation ( the same reasonappleandavocadoslices turn brown ) or photograph to ethylene , a gasolene released by certainfruits and vegetablesthat can do other produce to ripen faster . According toLivestrong , brownish spot on cabbage are n’t a health jeopardy by themselves , either ; but , again , if they ’re come with by other outlet like sliminess or funky smell , you should n’t take chances it .
[ h / tEat or Toss ? ]
