What are the fruits that can ripen

The main fruits that can ripen are bananas, kiwis, mangoes, papayas, persimmons, etc. These fruits can continue to ripen after harvesting by releasing ethylene gas, and appropriate treatment can accelerate softening and sweetness.

1. Bananas

Bananas are the most typical post ripe fruits, which are easy to pick and transport when they are not fully ripe. Green bananas contain a large amount of starch, which gradually converts into sugar and releases ethylene at room temperature. Putting bananas with apples or pears in a sealed bag can accelerate the ripening process. The sweetness is highest when black spots appear on the skin, but excessive ripening can cause the flesh to become soft and rotten.

2. Kiwi

Hard kiwi has a sour and astringent taste, and needs to be ripened before consumption. The core of the fruit secretes ethylene vigorously, and using a toothpick to poke a few small holes in the stem can promote gas release. Storing together with rice or grains can also accelerate softening, and it usually takes 3-5 days to reach the best edible state. After ripening, kiwifruit has a higher vitamin C content, but the skin will become noticeably wrinkled.

3. Mango

Green mango contains a lot of tannic acid, which can cause oral discomfort and numbness when consumed directly. Wrap it in newspaper and place it in a rice bowl or warm place. After 2-3 days, the skin will turn green to yellow and emit a fragrance. During the ripening process, the content of carotenoids in the fruit flesh significantly increases, but direct sunlight should be avoided to prevent water loss. Excessive ripening of mangoes can result in black spots and a fermented flavor.

4. Immature papaya milk contains papain, which may stimulate the digestive tract. Papaya harvested when the skin is green will gradually turn yellow and soft when placed in a cool and ventilated place. Applying Baijiu on the fruit base or putting it with mature apples can shorten the ripening time. The fully ripe papaya flesh is orange red in color and has a sugar content of over 12 degrees.

5. Persimmons

Bitter persimmons contain soluble tannins and require de astringency treatment before consumption. Sealing persimmons with apples or pears in plastic bags, ethylene will promote the conversion of tannins into insoluble substances. The warm water soaking method can also quickly relieve astringency, but it may result in the loss of some vitamins. The fully ripened persimmon flesh is gelatinous, sweet, and difficult to preserve.

When ripening fruits, it is important to maintain a well ventilated environment to avoid prolonged sealing and mold growth. Ethylene sensitive fruits such as grapes and strawberries should not be mixed with ripening fruits. Special groups such as diabetes patients need to control the intake of ripening fruits, because their sugar conversion is more sufficient. When purchasing post ripe fruits, it is recommended to choose fruits of different maturity levels according to the consumption plan. Batch ripening can extend the consumption cycle. If there is any odor or mold on the fruit pulp, it should be discarded immediately and cannot be continued to be consumed.