The method is very simple, that is, put ripe bananas, apples, pears and other fruits with high maturity and the green mango you bought in a plastic bag, and then tie the bag mouth tightly, and use the ethylene secreted by the ripe fruits to ripen the green mango as soon as possible.

2. High temperature ripening: about 3 days.

Putting mango in the sun, in a warm air-conditioned room, or in other places with high temperature can increase the respiration of mango and accelerate the release of ethylene, which can also achieve the purpose of ripening mango quickly.

3. Rice ripening: about 3 days.

It is also faster to bury the greenish green immature mango in the rice jar where the rice is stored, and ripen the mango through the high temperature environment where the rice is piled up and the ethylene emitted.

4. Drug ripening: 2 days

If you buy a lot of turquoise mangoes, which are still in a relatively stiff and immature state and are eager to sell, you can make them ripen quickly by using drugs such as ethephon.

5. Natural ripening

If you are not particularly anxious to eat mangoes, you can naturally ripen mangoes and put green and unripe mangoes in a paper box. Arrange mangoes in turn and put them in a cool and dark place. Avoid putting them in the refrigerator, damp, high temperature or other fruits together, so as to avoid mango rotting and blackening or ripening too quickly.