Tomato ripening can be achieved through three methods: ethylene gas contact, high-temperature storage, and mixing ripe fruits. These methods accelerate the ripening process of tomatoes by adjusting environmental conditions, but it is important to avoid excessive ripening that can lead to a decrease in quality.
1. Ethylene gas contact
Ethylene is a natural ripening hormone produced by plants, and the use of exogenous ethylene can accelerate tomato ripening. Store immature tomatoes in a sealed container with ethylene releasing agents or ripe fruits, as an increase in ethylene concentration can promote tomato skin discoloration and flesh softening. During operation, it is necessary to maintain ventilation in the environment to avoid excessive ethylene concentration that may cause decay. This method is suitable for batch processing, but the fruit status needs to be checked daily.
2. High temperature storage
Tomato ripening enzyme activity is strongest when the temperature is between 20-25 degrees Celsius. Placing ripe tomatoes in a paper bag or straw in a warm and dark place can accelerate the process of converting starch into sugar. Be careful to avoid direct sunlight or temperatures exceeding 30 degrees Celsius, otherwise it may cause water loss or local burns. This method is suitable for small-scale ripening at home, and significant changes can usually be seen within 2-3 days.
3. Mixing ripe fruits
Bananas, apples, and other fruits release a large amount of ethylene when they ripen. Put tomatoes and these fruits together in breathable paper bags and use bio derived ethylene to achieve mild ripening. It is necessary to ensure that the fruits are not moldy and to turn them daily to avoid contact surface damage. This method has good uniformity in ripening and is suitable for scenarios with high taste requirements, but the required time is relatively long. Tomatoes that have been ripened should be consumed as soon as possible to avoid nutrient loss due to prolonged storage. Select fruits without obvious mechanical damage for ripening, and maintain a clean environment during the operation. If wrinkles or unpleasant odors are found on the skin, ripening should be stopped immediately. It is recommended to store tomatoes in a cool and ventilated place for daily use, and separate fruits of different maturity levels. Rinse the surface with clean water before consumption, and use a small amount of oil to increase the absorption rate of lycopene.
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