Which is better for ripening, apples or bananas

In our life, we always buy some unripe things sometimes. When we buy these things, we always feel it is a pity to throw them away, but it takes a long time for them to mature on their own. At this time, ripening is a good choice. We all know that apples and bananas are both good ripening agents. So which kind of ripening effect is better, apples or bananas? Let's take a look below.

1. During the natural ripening process of the fruit, a large amount of ethylene is released, and the released ethylene further accelerates the ripening of the fruit.

Put ripe bananas or apples and raw bananas together, and then wrap them with film. The principle is to activate the production of ethylene inside the banana fruit by releasing ethylene from the ripe fruit, thereby achieving the purpose of ripening the bananas.

The ripening agent in apples and bananas is ethylene hormone, which can rapidly increase the starch content and soluble sugar in the fruit, thereby producing organic acids. When the banana releases ethylene, the cells in the stalk become active, especially the production of pectinase.

2. Both apples and bananas have the effect of ripening. Both emit ethylene - what we call a ripening agent.

Ethylene is a naturally occurring growth hormone in plants. It is harmless to humans and can regulate the maturity and aging of plants.

3. Ethylene is a naturally occurring growth hormone in plants. It is harmless to the human body and can regulate the maturity and aging of plants.

Separate the large bunch of bananas you bought and put every 6-7 bananas in a clean food bag. Put a ripe banana or a ripe apple in the banana bag, seal it tightly and place it in a place with a temperature above 20℃. The bananas will be ripened in about 3 to 4 days.

Temperature is very important for ripening bananas. If the temperature is low, it will take a long time to ripen bananas and the effect will be poor; if the temperature is too high, for example, over 30℃, the chlorophyll in the banana peel will not disappear, and the lutein and carotene will not appear. In this way, although the banana is soft, the peel will still be green. The most suitable ripening temperature is 20℃～25℃.