What can ripen fruits

Fruit ripening can be achieved through methods such as ethylene gas, high temperature environment, sealed storage, fruit mixing, and rice burial. These methods mainly accelerate the fruit ripening process by adjusting the ethylene concentration or temperature.

1. Ethylene gas

Ethylene is a natural ripening hormone produced by plants, and using ethylene gas is the most direct way to ripen. Immature fruits and fruits with high ethylene release, such as ripe apples and bananas, can be placed in sealed bags. The ethylene released by ripe fruits will promote softening and discoloration of other fruits. Commercial ripening commonly uses ethylene releasing agents such as ethephon, but for household use, it is recommended to choose natural fruit ripening methods for greater safety.

2. High temperature environment

An environment of 25-30 degrees Celsius can significantly accelerate fruit ripening. Place kiwi, mango and other fruits on a windowsill or near a heater with direct sunlight, as high temperatures can promote fruit respiration and ethylene synthesis. Be careful to avoid spoilage caused by temperatures exceeding 35 degrees Celsius. Check the softening degree of the fruit daily and transfer it to a cool place promptly after maturity.

3. Sealed storage

Wrapping with plastic wrap or placing in a sealed box can increase the ethylene concentration inside the container. Avocados, persimmons, and other fruits accumulate their own released ethylene in a closed environment, and generally take 2-3 days to ripen. It is recommended to open the lid and let it breathe for half an hour every day to prevent mold growth. If the skin becomes sticky, it should be removed and cleaned immediately.

4. Fruit Mixing

Mixed storage of fruits such as bananas, apples, pears, etc. can produce a synergistic ripening effect. The ethylene released by bananas can activate the ethylene synthase gene in apples, increasing the ripening speed of the entire fruit basket. You can put the hard papaya, guava, and banana together in a paper bag, which can shorten the ripening time by half. Pay attention to separating the softened fruits to prevent crushing.

Fifth, Rice Burial

Burying green mangoes and tomatoes in rice tanks can utilize the characteristics of rice to adsorb water vapor and keep warm to promote ripening. The enclosed space between rice grains can accumulate ethylene, while constant temperature helps convert starch into sugar. It is recommended to flip and check every 12 hours, and remove the rice grains promptly after maturity to avoid moisture. During the ripening process, attention should be paid to the differences in ethylene sensitivity among different fruits. Berries such as strawberries and grapes are not suitable for ripening treatment. Cut fruits should not be ripened to avoid bacterial contamination. Fruits that have been ripened should be consumed as soon as possible and stored in refrigeration for no more than 2 days. For tropical fruits such as bananas and mangoes, the optimal consumption period is when they ripen until sesame seeds appear on the skin, at which point the sugar acid ratio and aroma substances reach a balance. Two fruit baskets can be prepared for daily use to store mature and immature fruits separately, achieving staggered consumption.