Why do apples have ripening effects

Apples can ripen other fruits mainly due to their release effect. Apples release ethylene gas during the ripening process, a natural plant hormone that can accelerate the ripening process of surrounding fruits. Ethylene is a plant hormone that many fruits naturally produce when they mature. Apples are one of the fruits with high ethylene release, especially those with high maturity. When apples are stored together with other fruits, the released ethylene will penetrate into these fruits, triggering their internal ripening reactions. This reaction promotes the conversion of starch in fruits into sugar, softens the flesh, changes color, and ultimately leads to faster fruit ripening. Some fruits are particularly sensitive to ethylene, such as bananas, kiwis, pears, etc. Even if these fruits are not in direct contact with apples, as long as they are in the same enclosed space, they will be affected by ethylene and accelerate ripening. And citrus fruits have lower sensitivity to ethylene, so the ripening effect is not very obvious. Putting apples and fruits that need to be ripened together in a paper bag can enhance the ripening effect, as the paper bag can maintain ethylene concentration while allowing for appropriate air circulation. Although the ripening effect of apples is very practical, it is also important to control the timing to avoid over ripening and spoilage of the fruit. For ripe fruits, it is recommended to store them separately to prevent them from rotting too quickly. understanding the sensitivity differences of different fruits to ethylene can better utilize the ripening characteristics of apples, arrange the placement and storage of fruits reasonably, and enjoy fresh fruits while reducing waste.