Fruits and what are easy to ripen when placed together

Fruits are easy to ripen when mixed with apples, bananas, kiwis, rice, or flour. These items will release ethylene gas or accelerate fruit ripening through physical means.

Put apples and fruits that need ripening in a sealed bag. The ethylene released by apples can quickly soften the flesh, making it suitable for hard fruits such as mangoes and persimmons. Banana peels contain natural ethylene producing enzymes, which can shorten ripening time when in contact with avocados or green tomatoes, but high temperatures should be avoided to prevent over ripening and rotting. When kiwifruit and unripe pears are stored together, their high ethylene release can increase sweetness within two days, making them suitable for ready to eat needs. The sealed environment of rice or flour can concentrate the ethylene emitted by fruits, accelerate the ripening of tropical fruits such as papaya and durian, and require daily inspection to prevent mold growth. High temperature and high humidity environments can superimpose ethylene, causing strawberries, blueberries, and other berries to soften and spoil too quickly. It is recommended to operate in a cool and ventilated place.

During the ripening process of fruits, attention should be paid to ethylene sensitive fruits such as watermelons and citrus fruits, which should not come into contact with high ethylene release sources, otherwise it is easy to cause flesh waterlogging or increase bitterness. Mixing fruits with significant differences in maturity may lead to premature decay, and it is recommended to process them in batches according to their maturity. Fruits that have been ripened should be consumed as soon as possible or stored in refrigeration to avoid nutrient loss. In daily life, ripe fruits and a small amount of ripe fruits can be placed in paper bags, with the bag opening folded to leave gaps, which can accelerate ripening and facilitate observation of the state. Special varieties such as pineapple and dragon fruit have a weaker reaction to ethylene, and it is recommended to mature naturally to ensure flavor.