How do fruits increase sweetness?
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How do fruits become sweeter?
Besides their natural characteristics, the sweetness of fruits can also be enhanced through human intervention. However, some traditional methods involve the use of artificial sweeteners, ethylene ripening agents, and other banned chemicals. While these substances may temporarily boost sweetness, they often lead to a decline in fruit quality, making them unhealthy for consumption and potentially harmful to our bodies.
So, what is the solution? Introducing Biosweetener – a completely natural and biological product that contains no chemical hormones or harmful substances. Its main purpose is to enhance fruit sweetness and improve both internal and external quality by leveraging the power of microorganisms and their metabolic byproducts. It's truly "born from nature and serves nature." Users can apply it with confidence, and the fruits can be sold and eaten without worry.
This product has been widely used across several provinces in China for years, with remarkable results. Fruits like peaches, plums, apricots, grapes, jujubes, sugarcane, watermelons, melons, bananas, lychees, and more have shown vibrant, uniform colors, improved texture, and an exceptional flavor. This not only enhances the visual appeal but also boosts marketability and consumer satisfaction. As a result, the price of these crops has increased by one or two grades, making it popular among farmers and consumers alike.
Biosweetener is a powerful alternative to synthetic sweeteners, suitable for all types of crops. It’s especially ideal for high-end markets, economic crops, and farm-to-table experiences like picking gardens. With its excellent cost-performance ratio, it helps distributors earn more while ensuring a better experience for end users. This makes it a win-win solution for everyone involved in the agricultural supply chain.