Do you know how fruit ripens？

　　This article is reproduced by Yi Heng Nutrition: eb_nutrition.

　　We may have the common sense that if ripe bananas are put in green fruits, the fruits will ripen quickly.

　　Immature fruits are "green" and generally hard but not sweet. "Green" comes from chlorophyll, "astringent" comes from tannin, while "hard" is mainly the function of pectin, and "not sweet" is because starch has not been converted into sugar.

　　one

　　How do fruits ripen?

　　When it is ripe, plants will produce a substance called ethylene-this substance is "phytohormone". As soon as ethylene is produced, all parts of the fruit begin to join the mature "battle":

　　There are enzymes to decompose chlorophyll and new pigments are produced, so green disappears, while red and yellow represent mature colors;

　　Some kinases decompose acids and make fruits neutral;

　　Amylase hydrolyzes starch into sugar to produce sweetness; The arrival of pectinase decomposes some pectin, which makes the fruit soft;

　　There are also some enzymes that decompose certain compounds in fruits and release certain gases, so different fruits have different flavors. …

　　The rapid development of science and technology in modern society gives us a more convenient and effective way to store fruits.

　　two

　　Which methods can effectively extend the storage period of fruits?

　　Once the fruit is ripe, even if it is picked, the internal biochemical reaction is still difficult to contain, such as the sugar in the fruit is converted into alcohol and the fruit is further softened … What we see with the naked eye is that the fruit is rotten, and the rotten fruit often has a "wine smell". This process happens very quickly, such as bananas, which only takes a few days.

　　When bananas are harvested when they are very raw and placed at the slowest temperature for ethylene production (scientists have found that the temperature is 13℃-14℃), 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 concentration of ethylene lower and greatly extend the storage time.

　　We often see high-grade fruits wrapped in paper or foam, which is not only for good-looking or "high-grade". Just as the human body will have a defensive reaction when it is stimulated by the outside world, which will lead to changes in some physiological indexes, the "injured" fruit will also stimulate the secretion of ethylene.

　　In the process of transportation, it is inevitable that the fruits jostle with each other. Although it is only a minor injury, it is enough to make them produce more ethylene, accelerate maturity and decay, and the softening of maturity makes them more vulnerable. Good packaging reduces the chance of injury and helps to reduce losses.

　　three

　　How do we "ripen" fruits at home?

　　Generally speaking, bananas, apples, grapes and other fruits are ripened before distribution. However, mangoes, persimmons, kiwis, etc. may be put on the shelves without ripening or ripening.

　　If you buy such fruits, the easiest thing is of course to wait patiently for them to "grow old", but we can have a better way. Because apples and bananas can produce a considerable amount of ethylene, putting them together with the fruits to be ripened, whether pears, persimmons, mangoes or kiwis, can play a certain role in ripening.

　　Because bananas are easy to go bad, and ethylene is mainly produced by banana peel, you can also eat bananas and put only banana peel.

　　In addition, in theory, damaging fruits will promote the release of ethylene. In the folk, there is a practice of inserting straw on persimmons to make them soft. Therefore, it may also help to accelerate the ripening and softening of the fruit by pricking some scars on the irrelevant parts (such as the pedicles) or directly putting the broken fruit on the bag.

　　Probably the best choice is to eat first and buy now.

　　-THE END-

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