The ripening principle of banana is to use additional ethylene hormone to make banana ripe. After the ripening of the fruit, the starch content from about 20% sharply reduced to 1% to 3%, while the soluble sugar increased to 18% to 20%. Peel from green to yellow, flesh from hard to soft, the emergence of flavor substances and certain organic acids, the peel is easy to separate from the flesh, the fruit is edible.

The metabolic process of banana ripening is mainly respiratory, ripening banana fruit respiratory peak, respiratory intensity is very large, up to 100 ~ 150 mg of carbon dioxide / kg - hour, so the factors affecting the respiratory effect of the fruit also affects the ripening of bananas. p>1, raw bananas can be ripened with a large incense, this method was often used in the past, the method is also very simple, is to put a large number of raw bananas in a small house, and then lit a large incense inside, and so the smoke inside to reach a certain concentration, you can close the doors and windows, after two days to take out the bananas, five days or so the bananas will be ripe.

2, raw bananas with ethylene glycol for ripening is also a common method, this ethylene glycol is a low-toxicity drugs, we put the banana after the performance of the wine spray can be, sprayed with a good banana to cover the banana with a plastic sheet, after a day of removing the plastic sheet, and then wait for two days or so bananas will ripening success.

3, the above two methods are a large number of raw bananas ripening methods, and is not suitable for use at home, at home when you buy bananas want to ripen, the best way is to buy the bananas back in a plastic bag, and then into the two apples or pears, and then put the mouth tightly tied in a place close to the heater, after two or three days, the bananas can be naturally ripe, you can take out to eat.