Unverified90% confidenceDecision RuleTime unknown
存放油脂类食物（坚果、辣椒油、腌菜）优先选玻璃罐，PP塑料长期接触油脂易吸附异味且加速老化开裂
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Long-term
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Unverified存放油脂类食物（如坚果、腌制品、酱料）优先选玻璃或304不锈钢，PP塑料长期接触油脂易吸附异味、析出并老化发黄91% similarUnverified存放高油高糖或深色酱汁类食物优先选玻璃材质，PP塑料长期接触油脂和番茄红素等色素易染色、易残留异味，且油污会加速塑料老化91% similarUnverified存放油脂类食物（坚果、油炸物、酱料）应选玻璃罐而非普通PP塑料，油脂会渗入塑料微孔导致异味残留和老化发黄，玻璃则完全不吸附87% similarUnverified存放油脂类或酸性食物（酵素、柠檬、腌菜）必须选玻璃材质，塑料（尤其PP以外的材质）长期接触油脂和酸会析出物质并产生异味残留82% similarUnverified在意油污和色素残留、常装咖喱/番茄酱等重色重油食物的人慎选，塑料材质易染色留味，建议选玻璃款80% similar
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