菠萝家族添新员 粉色果肉原来是这样“染”上去的

Group 1 - The core product being discussed is the "pink pineapple," which has a unique pink flesh and is priced significantly higher than regular pineapples, reaching over 800 RMB per piece, making it ten to dozens of times more expensive than ordinary pineapples [1] - The pink color of the pineapple is due to the presence of lycopene, which is retained through genetic modification that reduces the enzyme responsible for converting lycopene to beta-carotene, resulting in the distinctive color [2] - Del Monte Fresh Produce Co. is the sole producer and seller of pink pineapples globally, with cultivation limited to specific farms in central Costa Rica, and the fruit takes nearly two years to mature [2] Group 2 - The terms "pineapple" and "凤梨" (Fengli) refer to the same fruit, scientifically known as Ananas comosus, with variations in name stemming from cultural and regional differences [3] - Different cultivated varieties of pineapples exist, including the "Queen" variety, which is commonly grown in China and known for its high yield and storage capabilities [4] - The "Cayenne" variety is characterized by its large fruit and moderate sweetness, while the "Spanish" variety is primarily used for juice or canned products [5][6] Group 3 - Pineapples can cause a stinging sensation when eaten due to bromelain, an enzyme that breaks down proteins, and calcium oxalate crystals that can irritate the mouth [7] - To mitigate the stinging sensation, consumers can choose low-bromelain varieties or cook the pineapple, which deactivates the enzyme [8] - The market offers a variety of pineapple options, allowing consumers to select based on their preferences [9]