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今天去買的耙耙柑嘗了一個不太甜,老闆直接來了一句,這兩年耙耙柑都不太甜了,是因為都不打甜蜜素了,还拿自己姑父舉例子。他姑父也是種耙耙柑的這兩年都沒打過,还說檢測嚴了,水果都有必須有檢測證書。但我記得水果打甜蜜素催甜好像是個謬論,因為成本高而且起不了作用?但他為何會這麼解釋呢? 是個謎。