How to ripen green mango more effectively

Many people buy mangoes that are actually not ripe yet. There are certain requirements for ripening green mangoes. You can use ethylene to ripen them or place apples and green mangoes together, which can also have a good ripening effect.

1. The ripening of fruits is related to a key ingredient - ethylene. Whether it is naturally produced ethylene or artificially synthesized ethylene, it has the effect of ripening fruits. The ancients learned to use substances containing ethylene to ripen crops very early. In fact, this kind of ripening is harmless to the growth of plants. It only provides the necessary ingredients for the fruit to ripen and promotes its growth.

It is certainly difficult for us to produce artificial ethylene at home, so we might as well learn from the ancients and use the characteristics of plants to ripen them.

2. In fact, we have an ethylene-rich ripening artifact around us - apples. Apples themselves can emit a considerable amount of ethylene. Putting the fruits that need to be ripened together with the apples, preferably in a plastic bag or fresh-keeping box, in a relatively closed space can increase the concentration of ethylene and achieve a better ripening effect. Bananas are another fruit that can ripen quickly like apples. Bananas can also emit ethylene, and the operation method is the same as that of apples.

However, the ethylene in bananas is mainly produced by banana peels, and bananas themselves are easy to deteriorate. You can also eat bananas and then put only the banana peels in to ripen them. This ripening method is particularly effective for temperate and tropical fruits such as mango, kiwi and persimmon because they are all sensitive to ethylene.

This purely natural ripening method is not only highly effective, but more importantly, absolutely safe.