Take bananas as an example. Bananas can be harvested at a very young age and stored at the slowest temperature of ethylene production (scientists found that this temperature is 13℃~ 14℃), so they can be stored for a long time without rotting. If there is a material that can adsorb ethylene in the packaging box or box, it will be more helpful to control the ethylene concentration lower and greatly extend the storage time.
When necessary, you can "wake up" the sleeping banana with ethylene, and it will be ripe in a few days. Generally speaking, tropical and temperate fruits are very sensitive to ethylene. Besides bananas, mangoes, kiwis, apples, pears and lemons usually use this method.
Extended data
Distinguish whether it is a ripening fruit:
1, olfactory discrimination
Just smell the fruit. Most naturally ripe fruits can smell the fragrance of a fruit on the epidermis. Ripe fruit not only has no fruit fragrance, but even has an odor. Overripe fruits can often smell fermented.
2. The weight of mature fruit is relatively heavy.
Another obvious feature of ripe fruit is its heavy weight. Fruits of the same variety and size are much heavier and easier to identify than naturally ripe fruits.
People's Network-How to tell if it is a ripening fruit? You can choose five methods.
Baidu Encyclopedia-Fruit Ripening