Identification of raw herbs
Fresh green fruit, fusiform, both ends obtuse, or acuminate, up to 3-4 cm in length, about 1.5-2 cm in thickness. The appearance of green or yellow-green. Those who are older have a yellowish, smooth, slightly shiny appearance. There are tiny black protrusions at the top. The base has scars. The flesh is quite thick, with yellow and white inside and more juice. The nucleus is fusiform, tan, with 6 shuttles; There are three holes in the cross section of the nucleus, each of which has a slender, spindle-shaped seed. The seed coat is reddish-brown, with white kernels, oily, aroma, odorless, astringent, and slightly chewy. It is better to use a big, thick, dark green color. Dried green fruit; appearance ibid, appearance brown or purple brown, shrinking, there are most rugged wrinkles. The flesh is thin, tan or gray, tough, and can be separated from the core, the core character is no different from the fresh one. Sweet, sour and astringent taste worse. It is better to have a large flesh, dark green color, and no black spots. The product is a large, solid, color grayish green, flesh thick, sweet taste is preferred after the first astringent.
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