Three methods for ripening fruits

There are three main methods for ripening fruits: ethylene ripening, high-temperature ripening, and mixed ripening. Reasonable use of ripening techniques can improve the taste of fruits, but attention should be paid to controlling conditions to avoid nutrient loss or spoilage.

1. Ethylene ripening

Ethylene is a natural ripening hormone produced by plants, which can accelerate fruit ripening by using ethylene gas or ethylene solution. Bananas, mangoes, and other respiratory climacteric fruits are sensitive to ethylene. Storing unripe fruits in a sealed container with mature fruits that have already released ethylene, or using professional ethylene ripening agents, can soften the flesh and enhance sweetness in a short period of time. During operation, it is necessary to maintain ventilation in the environment to avoid fruit decay caused by high ethylene concentration.

2. High temperature ripening

Properly increasing the ambient temperature can promote the enzyme activity inside the fruit and accelerate the conversion of starch into sugar. Hard fruits such as kiwi and persimmon can be placed in an environment of 25-30 ℃, or wrapped in cotton cloth and placed in insulated containers such as rice jars. This method requires daily inspection of the fruit condition. Temperatures above 35 ℃ can easily cause water loss or fermentation deterioration. This method is not suitable for tropical fruits such as durian.

3. Mixed ripening

Mix unripe fruits with fruits such as apples and pears that release a large amount of ethylene for storage, and use naturally occurring ethylene to synergistically ripen them. Suitable for post ripe fruits such as avocados and papayas, it needs to be sealed and stored in a fresh-keeping bag for 2-3 days. Pay attention to the differences in pressure resistance of different fruits to avoid mechanical damage caused by excessive stacking. Fruits that have been ripened should be consumed as soon as possible to prevent overcooking.

It is recommended to prioritize natural methods such as mixing when ripening fruits in daily life, and reduce the use of chemical agents. During the ripening process, it is necessary to avoid light and moisture, and regularly flip the fruit to ensure even heating. Cut pineapple, watermelon and other fruits should not be ripened. diabetes patients should pay attention to controlling the intake of ripened fruits. If abnormal conditions such as black spots or alcohol taste are found on the skin, consumption should be stopped immediately.