How to ripen bananas the fastest

Bananas have become a common fruit nowadays. The main function of bananas is to clear the intestines and relieve constipation, which can be of great help in regulating intestinal function. Many people like to eat bananas, mainly because they increase satiety and can achieve the effect of weight loss. Moreover, if you often suffer from constipation, eating a few bananas can relieve it, which is much better than taking medicine. In addition to understanding the effects of bananas, you also need to know how to ripen bananas the fastest.

Generally, bananas are ripened by adding the plant hormone ethylene.

After ripening, the starch content of banana fruits decreases from about 20% to 1%~3%, while the soluble sugar content increases to 18%~20%. The banana peel turns from green to yellow, the flesh turns from hard to soft, aromatic substances and organic acids appear, the peel is easily separated from the flesh, and the fruit is edible.

1. Temperature conditions for ripening bananas

Temperature has a great influence on the ripening of bananas. Bananas can be ripened at 14~32℃, but if the temperature is too low, the ripening will be slow, while if it is too high, the ripening will be fast and the peel will not turn yellow. The minimum critical temperature for banana peel to turn from green to yellow is 14℃, and the maximum critical temperature is 27℃. Although it can be ripened normally within the temperature range of 28~32℃, the peel is green, which is generally called "green skin ripe". When the temperature reaches 34°C, the flesh turns brown and becomes soft, losing its edible value. The most suitable temperature for ripening bananas is 18~20℃. When ripe, the skin of the banana is golden yellow and the flesh is firm.

The ripening temperature is based on the fruit temperature. The temperature of the ripening room is often different from the fruit temperature. Especially when stored at low temperature for a long time or the outside temperature is too low, the pulp temperature must be raised to 16~18℃ before ripening. Appropriate low-temperature ripening can increase the shelf life of the fruit, but when the temperature is low, the ripening time is long and the utilization rate of the ripening room is not high.

At the appropriate ripening temperature for bananas, as the temperature rises, the ripening speed increases and the ripening cycle shortens, but the shelf life also shortens. Therefore, according to the actual market demand, the time when bananas mature and are put on the market can be adjusted by the dosage of ripening agent and the temperature during ripening.

1. The 4-day banana ripening method: the temperature is controlled at 20℃ on the first day, 20 degrees on the second day, 18 degrees on the third day, and 16 degrees on the fourth day.

2. The 5-day banana ripening method: the temperature is controlled at 20℃ on the first day, 18 degrees on the second day, 16 degrees on the third day, 16 degrees on the fourth day, and 14 degrees on the fifth day.

3. The 6-day banana ripening method: the temperature is controlled at 20℃ on the first day, 16 degrees on the second day, 14 degrees on the third day, 14 degrees on the fourth day, 14 degrees on the fifth day, and 14 degrees on the sixth day.

4. The 7-day ripening method for bananas: the temperature is controlled at 20℃ on the first day, 14 degrees on the second day, 14 degrees on the third day, 14 degrees on the fourth day, 14 degrees on the fifth day, 14 degrees on the sixth day, and 14 degrees on the seventh day.

5. The method of ripening bananas in 8 days: the temperature is controlled at 18℃ on the first day, 14 degrees on the second day, 14 degrees on the third day, 14 degrees on the fourth day, 14 degrees on the fifth day, 14 degrees on the sixth day, 14 degrees on the seventh day, and 14 degrees on the eighth day.