Preservatives in canned fruits

Hygiene standards for food additives stipulate that no additives may be added to canned fruits. However, some inferior cans have added synthetic pigments such as potassium sorbate, carmine, tartrazine, and sweeteners, industrial-grade caustic soda, and industrial hydrogen peroxide to "bathe" coconuts.
When choosing canned fruit, you should first look at the appearance of the canned fruit pulp. The color of normal canned yellow peach fruit should be uneven, ranging from golden yellow to a little bluish. The flesh of the fake canned yellow peaches is completely the same and the color looks nice. The soup of normal canned yellow peaches should be colorless, but the soup of dyed cans should be colorless.
When choosing canned strawberries, you first need to look at the soup. If the soup is very red, it is dyed. If the soup is slightly pink, it is normal. At the same time, the pulp of dyed canned strawberries is immature and will be relatively small.
Although homemade canned fruits can be used with confidence, they should not be stored for a long time, so it is best to consume them within a short period of time.
Although canned fruits are convenient to eat, part of the nutrients in the fruits are lost during the production process, and they cannot fully provide trace elements that are beneficial to the human body. How much do you know about canned fruits compared to fresh seasonal fruits?