How to ripen kiwifruit quickly

The rapid ripening of kiwifruit can be achieved by sealing it with apples and bananas, burying it in rice, or placing it in a high-temperature environment. There are mainly five methods: ethylene gas contact, temperature control, sealed storage, physical stimulation, and chemical assistance.

1. Ethylene gas contact

Seal and store unripe kiwifruit, apples, bananas, and other fruits with high ethylene release. Ethylene is a natural plant hormone that can accelerate the activity of fruit softening enzymes. It is recommended to choose apples with high maturity, with one apple for every 2-3 kiwis, and leave a small amount of breathable holes in the sealed bag to prevent decay. Usually, ripening can be completed within 24-48 hours, during which the softness and hardness of the fruit need to be checked daily.

2. Temperature Control

An environment of 25-30 ℃ can promote the post ripening metabolism of kiwifruit. The fruit can be placed on a warm windowsill away from direct sunlight, or wrapped in cotton cloth and placed near heating appliances such as routers. The ethylene synthesis rate increases under high temperature conditions, but exceeding 35 ℃ can cause the fruit pulp to spoil. It is recommended to use sealed bags in winter to shorten the ripening time to about 36 hours.

3. Sealed storage

Separate sealed storage promotes ripening by accumulating ethylene released by the fruit itself. After using food grade fresh-keeping bags to expel air, tie them tightly and keep the humidity inside the bag at around 85% to prevent the skin from wrinkling. This method is suitable for people who are sensitive to ethylene. Although it takes 3-5 days, it can maintain the original flavor of the fruit. Pay attention to opening the bag and ventilating for 10 minutes daily to prevent mold growth.

4. Physical stimulation

Slight kneading or toothpick puncture can damage the structure of fruit pulp cells and accelerate softening. Pierce 3-4 small holes with a depth of about 5 millimeters at each end of the fruit, or gently roll them with your palm until the skin is smooth. This method will cause the fruit pulp to ferment in advance and should be consumed within 12 hours. Not suitable for situations that require long-term storage.

Fifth, chemical assistance

Food grade ethylene solution soaking can quickly promote ripening. Dilute 40% ethephon 1000 times and soak the fruit for 30 seconds. After drying, store at room temperature. This method takes effect within 8-12 hours, but it may affect the taste. There is a risk of dosage control in home operations, and it is not recommended to use it unless necessary. After ripening, kiwifruit should be immediately refrigerated and stored. The ideal eating state is when the thumb lightly presses and slightly sinks. The immature fruit contains protease, which is easy to stimulate the oral cavity. The daily intake of diabetes patients should be controlled within 200g. If there is a smell of alcohol or mold during the ripening process, it should be discarded immediately to avoid gastrointestinal discomfort caused by consuming spoiled fruits. Daily storage of unripe kiwifruit should avoid mixing with ingredients such as potatoes and onions that inhibit ethylene production.