There are four ways to ripen kiwifruit quickly:

1, sealed ripening method

The kiwifruit hard fruits are packed into cardboard boxes to become the fruit box; then the fruit box is put into the indoor stacking, and close the indoor door and window heat preservation; and then the indoor humidity is controlled at 80-90%, and the temperature is controlled at 20-30 degrees Celsius; the fruit box is opened once every 2-3 days, releasing carbon dioxide inside the box, and letting oxygen into the box; 5-8 days can be completely ripened to achieve the best edible flavor. Carbon dioxide, and let oxygen into the fruit box; kiwifruit hard fruit 5-8 days can be completely ripened, to achieve the best edible flavor.

After kiwifruit hard fruits are ripened, immediately open the fruit box, open the indoor doors and windows to cool down and change the air, to reduce the content of ethylene gas produced by kiwifruit hard fruits in the ripening process, and store ripened fruits for 3-4 days at 20℃, and for a week at 0-5℃.

2, with a toothpick ripening method

It is to buy the kiwifruit first cleaned with water, and then use a clean toothpick in the kiwifruit on top of a few small holes, and then loaded into a plastic bag and tied up, placed for a few days, it will accelerate the progress of ripening. You can also use a knife to make a few small cuts on the outside of the kiwifruit, which will likewise serve to ripen the kiwifruit.

This is because small cuts cause the kiwi to produce ethylene, which speeds up ripening. Also small wounds cause life activity, which also speeds up kiwi ripening.

This method is good, in the toothpick ripening process, the gaseous ethylene generated by the fruit is not harmful to the human body, but 'wounds' near the breeding of some micro-organisms, and these micro-organisms are prone to make the fruit spoilage, so do not recommend that you use this method of ripening fruit.

3, ethylene ripening method

General kiwifruit at room temperature with 1000 mg / kg kiwifruit ethylene immersion fruit for 2 minutes, two weeks time can be marketed. Some untreated ones, however, reached an edible state only after l month.

Some people who can't wait to eat it may therefore wish to use this method to ripen kiwifruit as well, but it is important to control the dosage when using it, otherwise it is likely to damage human health.

4, ripe fruit ripening method

The kiwi and other ripe fruit placed together.

These ripe fruits emit a natural ripening gas called ethylene. By placing kiwifruit with these ripe fruits, the natural ripening gas infects the kiwifruit and promotes it to become soft and sweet.

Expanded Information:

Kiwifruit has a soft texture and a sweet and tart flavor. The flavor has been described as a mixture of strawberries, bananas, and pineapple. In addition to containing kiwi alkaloids, protein hydrolyzing enzymes, tannin pectin and sugars and other organic substances, as well as calcium, potassium, selenium, zinc, germanium and other trace elements and the human body needs 17 kinds of amino acids, kiwifruit is also rich in vitamin C, glucosinolates, fructose, citric acid, malic acid, fat.

There are many kinds of plants called kiwifruit all over China, and according to botanists' investigation, there are more than 52 kinds of plants of the genus kiwifruit distributed in the country, and many kinds of them are edible.

The kiwifruit on the fruit market today refers mainly to the Chinese kiwifruit, as well as the tasty kiwifruit, which was identified as a new species by one of its variants in 1984. Their wild species are widely distributed, in Shaanxi, Gansu and Henan in the north, in the two provinces and Fujian in the south, in Guizhou, Yunnan and Sichuan in the southwest, as well as in the provinces in the middle and lower reaches of the Yangtze River Basin, with the most numerous in the Wudu River in the Yiling District in particular.

Reference source:

People's Daily Online - Kiwifruit Nutritional Richness How to Choose Correctly