1, with the apple ripening kiwi

Can be a few apples and buy the harder kiwi together in a paper bag, tie the mouth, put on two or three days, you can make the kiwi soft. This is the use of the apples emitted together with the gas - ethylene, to play the effect of ripening.

Not only can apples ripen kiwifruit, other fruits, such as bananas, pears, vegetables, tomatoes, etc. can also be kiwifruit ripening, but it should be borne in mind that you can not put too long, will make the kiwifruit rotten.

2, with a toothpick ripe kiwifruit

will 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 ripening progress.

You can also use a knife to make a few small cuts on the outside of the kiwifruit, which will likewise work to ripen the kiwifruit. This is because the small cuts cause the kiwi to produce ethylene, which speeds up ripening.

Reminder: Although this method is good, small cuts can harbor microbes that can affect the quality of the kiwifruit, so it's not recommended.

3. Increase the ambient temperature where the fruit is released.

The higher the temperature of the kiwifruit storage environment, the more active the fruit metabolism and the faster it ripens. So just bought back the raw kiwifruit is best not placed in the refrigerator, room temperature in the box for a day or two, the rate of softening will be faster than in the refrigerator storage.

Reminder: It's easier to harbor bacteria when kiwifruit is left at room temperature, so be sure to keep an eye on the appearance of your kiwifruit when storing it to prevent it from rotting and spoiling. When eating kiwifruit, you should remove the skin.

Expanded Information:

1, the so-called "ripening agent" is a liquid called "ethylene glycol". Plant growth process, will produce "signaling molecules" - ethylene, regulating the growth and maturation process of plants.

Before a plant can produce ethylene on its own, it will respond by accelerating its growth and maturation if ethylene is artificially applied. However, ethylene is a gas and was inconvenient to use, so vinyl alcohol was invented.

As a liquid, vinyl can be easily sprayed onto plants, which then release the ethylene. This operation has been used in agriculture for nearly a century. A large number of vegetables and fruits, in countries around the world, use this technique.

The operation of "ripening" can be divided into two categories:

1. Ethylene is applied to fruits and vegetables at a certain stage of growth, thus promoting growth and allowing them to ripen as early as possible.

Many crops can be used for this operation, such as cucumber, watermelon, zucchini, citrus, tomato, ginger, rice, green plums, pineapple, apple, walnut, longan and lychee.

2. Another category of fruits and vegetables, such as bananas, mangoes, kiwis, etc., if you wait until "natural ripeness" to pick, it will quickly go bad and can not be preserved and transported.

The usual practice is to pick them when they are not ripe and control the storage environment so that they are in a "dormant" state. When they are ready for sale, ethylene glycol is used to kick-start the ripening process, so they can be eaten at other times of the year or away from their source.

Whether ripened fruits and vegetables are harmful to humans

The so-called "ripening" is just an early start of the ripening process of plants. All the physiological processes that take place in the plant are the same as in "natural ripening".

Substances that are synthesized during natural ripening are also synthesized during ripening; substances that do not exist during natural ripening are not present during ripening - that is, ripening does not produce any "toxic or harmful substances", and naturally, it is not "The first thing you need to do is to get rid of them.

Of course, due to the growing period and light time and other factors, ripened fruits and vegetables may be different in the content of some substances with the natural ripe. However, the types of substances that are "different" are not large, and the differences in content are not significant to the overall nutrition of the fruit or vegetable.

Reference link: People's health network - which fruits and vegetables need to be ripened