Does apples have a ripening effect?

Apple is a commonly eaten fruit. It is rich in anthocyanins, which can be of great help to the intestinal mucosa, blood vessels and various aspects of the body. However, we still need to pay attention to foods like apples. Although they are high in anthocyanins and vitamins, their ripening effect is well known. Apples can help ripen bananas and some other fruits.

Can apples ripen bananas?

OK.

The most fundamental reason for fruit ripening is ethylene, which is a gas hormone. Ripe fruits release ethylene to ripen unripe fruits. Ripe fruits contain more ethylene, while unripe fruits contain less ethylene. So in other words, no matter which fruit it is, as long as it is ripe, it can ripen other fruits.

How Apples Ripen Bananas

We usually think that apples can ripen bananas mainly because:

1. Due to transportation issues, bananas are usually picked when they are not ripe, and are often not fully ripe when we buy them. This rarely happens with apples, so ripe apples are often used to ripen unripe bananas. In fact, even if apples and bananas are not placed together, the ethylene released by bananas themselves can promote their own ripening.

2. The shelf life of apples and bananas is different. The shelf life of bananas is generally 5 days, while that of apples is much longer. When we put them together, they both produce ethylene, which doubles the ripening effect. However, bananas have a short shelf life and are easily spoiled, making it feel like the apples are ripening the bananas.

Summary: If you want to ripen fruits that are not fully ripe, any ripe fruit will do. Many people also use apples or bananas to ripen mangoes.

How long does it take to ripen apples and bananas?

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℃.

In addition, the temperature is low in winter, so special attention should be paid to preventing bananas from freezing when ripening. Bananas cannot ripen normally after being frozen for 24 hours at temperatures below 8°C. Therefore, bananas cannot be stored in the refrigerator to keep fresh, as bananas that have been frozen are difficult to ripen again.