What to do if the fruit you buy is not ripe


Now is the time for a large number of fruits to be marketed, and you can see fruits from different places in each store, and you can choose from a wide range of domestic imports. Everyone wants to eat the naturally ripe fruit on the tree, but this is unlikely. In order to facilitate long-distance transportation, many fruits are generally picked at 7 or 8 ripeness, refrigerated at low temperatures, and properly ripened before distribution.

We sometimes buy some fruits that are not fully ripe, the taste is jerky and unpalatable, and it is a pity to throw them away. In middle school, we knew that ethylene is a plant hormone that promotes fruit ripening, so we can use this to ripen these fruits at home.

Method 1: Bury the rice to ripen

Bury the fruit you want to ripen in the rice, and the fruit will be ripe after four or five days. In fact, rice itself has no ripening effect, raw fruits themselves will still be metabolized, rice creates a sealed environment, the buried fruit emitted ethylene and heat lock in not let disperse, accelerate the ripening of fruit. However, this method is easy to bring small insects and moisture into the rice, and it is not very suitable for large fruits such as jackfruit, because the amount of rice stored in small families is generally not too much.

Method 2: Use ripe fruits to ripen

Ripe apples and bananas can produce a considerable amount of ethylene, put the fruit you want to ripen in a bag, and then put one or two ripe apples or bananas (banana peels are also OK) into it, seal the mouth of the bag, and generally ripen in a day or two.

This method is suitable for most fruits, apples, bananas, pears, persimmons, mangoes, jackfruit, pineapples, kiwis, etc.

Method 3: High temperature ripening method

We can put green bananas or mangoes on the balcony to bask in the sun, or in places where the temperature is relatively high at home. It is better to wrap them in newspaper, which is faster. These 3 methods can safely ripen the fruit, but dry the moisture on the surface of the fruit before ripening, otherwise it is easy to cause the fruit to rot before ripeness.