Sterilize

1. Why do palm fruits need to be sterilized 24 hours before harvesting?

First, in palm oil, acid is formed due to either lipase or fatty acid catalase in the palm fruit.

caused by any kind of hydrolysis. The free fatty acids of palm oil are generally relatively high. This is because the lipase in palm fruit kernels promotes the hydrolysis of oil. Undamaged fruit kernels have less free fatty acids.

Second, in undamaged fruits, free fatty acids are very low, but once the cells are damaged, fruit lipase is activated,

Free fatty acids will rise sharply in the early stages;

Third, the rise of free fatty acids slows down and does not stop until the lipase activity is inactivated. The level of free fatty acids in palm oil actually depends on three factors: the degree of immaturity of the fruit (over-ripe fruits are easily damaged); the extent of ear pre-treatment (sterilization); and harvest and lipase inactivation. The delay time between transformations. Fermentation not only prevents the hydrolysis of lipase, but also makes the fruit soft and easy to fall off from the fruit chamber and easy to mash.