How to quickly ripen durian

Durian can be quickly ripened by sealing it with ripe fruits, placing it in a high-temperature environment, burying rice or grains, and other methods. The ripening speed of durian is mainly influenced by factors such as ethylene concentration, environmental temperature, and skin condition.

1. Fruit sealing method

Place immature durian and fruits with high ethylene release, such as apples and bananas, into sealed bags. Ethylene, as a natural plant hormone, can accelerate pectinase activity and promote the conversion of durian starch into sugar. It is recommended to check the softness and hardness of the fruit daily to avoid excessive ripening that may cause fermentation and spoilage. This method requires maintaining a well ventilated and dry environment to prevent the growth of mold.

2. High temperature ripening method

An environment of 25-30 degrees Celsius can promote the respiration of durian. Durian can be placed on a windowsill or next to a heater in direct sunlight, wrapped in cotton cloth to prevent moisture loss. High temperatures can accelerate the cracking of fruit shells and release ethylene, but it is necessary to avoid exceeding 35 degrees Celsius, which can cause denaturation of the flesh. Residents in tropical regions often use hanging near the stove to ripen.

3. Grain Burial Method

completely buries durian into rice or corn kernels, creating a microenvironment by utilizing the insulation and moisture retention properties of grains. Grain gaps can maintain an appropriate concentration of carbon dioxide, delay fruit oxidation, and promote post ripening. It is recommended to flip it every 12 hours to ensure even heating, as this method is particularly suitable for hard skinned durians.

4. Newspaper wrapping method

Wrap durian in multiple layers of slightly damp newspaper and place it in a cardboard box. The cellulose in the newspaper can absorb excess ethylene to prevent spoilage. Bamboo charcoal bags can be placed inside the box to regulate humidity, with the optimal relative humidity maintained at around 60%. The durian fruit ripened by this method has a more uniform texture, but it is necessary to change the newspaper daily to avoid mold growth.

5. Alcohol stimulation

Drop a small amount of Baijiu or edible alcohol on the stem of durian fruit. Ethanol can activate the endogenous enzyme system of the fruit. Gloves should be worn during operation to prevent fruit from injuring hands, and the amount of alcohol should be controlled at 3-5 drops. This method has a significant effect on durian that is approaching maturity, and excessive use may lead to residual alcohol flavor in the flesh.

During the ripening process, it is necessary to check the cracks and odor changes in the fruit shell daily. The ripening standard is that the fruit stalk emits a strong aroma and the fruit spines are elastic when pressed. Cracked durians should be consumed as soon as possible, and the uneaten parts should be refrigerated and stored. Special varieties such as Maoshan King durian are recommended to mature naturally due to differences in post ripening characteristics. Diabetes patients and people with damp heat constitution should control the consumption to avoid causing blood sugar fluctuations or burning symptoms. If the fruit pulp is found to be sour or the alcohol taste is too strong, it should be immediately stopped from consumption.