Banana too green, kiwi hard as concrete, avocado too firm … If you are in a hurry, there are techniques to accelerate the ripening of some fruits.
It is possible to accelerate the ripening of certain fruits, so-called. These fruits, which produce , have the ability to ripen other nearby. To taste your kiwis faster, just place them next to an apple or an already ripe .
To speed up the process, they can be put together under a bell or in a paper bag (is not recommended because it does not let the that is necessary to ripen). Note that a damaged fruit will start to produce much more ethylene; It will therefore deteriorate very quickly but will also help ripen the surrounding fruits. You can “sacrifice” an apple to speed up the ripening of your kiwis.
The ambient temperature (around 18 ° C to 20 ° C) is ideal for even walling. Conversely, we can put the fruits in theto slow down their maturation: cold inactivates the that provoke it. But this does not work for all fruits: it blackens the skin of bananas and “breaks” the flavor of .
If you are really in a hurry, you can also go fruit for a few seconds in the microwave. The taste andmay be a little altered, but it is good for making compotes or for example.
In industrial conditions, bananas are harvested at three quarters of their development and then transported and stored in cold rooms maintained between 12 ° C and 14 ° C. When they are to be marketed, they pass into chambers at about 17°C. in which azethyl(a mixture of 95% and 5% ethylene) is injected about twice every 40 minutes for 48 hours. , in order to trigger the ripening. In four to eight days, we get a yellow banana ready to be tasted.