Why do unripe fruits ripen

It is well known that sometimes fruits are harvested still unripe. This is done for various reasons. Sometimes it is necessary to transport products over long distances, and it also happens that weather conditions force us to hurry. But there is nothing terrible in this, because most fruits ripen plucked without any problems. Let's figure out why this is happening.

Fruits that were harvested while still green, after ripening, are as tasty and healthy as those that ripened in natural conditions. Tomatoes and bananas that "reach" on a newspaper in a dark place can be a good example. Bananas are often brought to the desired condition in special "gas chambers" that accelerate the ripening process.

Fruits ripen thanks to ethylene, a gaseous phytohormone that is produced inside the fruit. Scientists also call it the "ripeness hormone". Under the influence of this substance, metabolic processes are accelerated and the fruit acquires a natural color, juiciness and taste inherent in the ripe state.

The mechanism of maturation was studied in the last century by the Soviet scientist Dmitry Nelyubov. He also discovered ethylene and told how it acts on fruits. The substance is released even in the fruits plucked from the branches. At the same time, it often happens that in this case, maturation occurs much faster. This is due to a lack of moisture, which inhibits the action of ethylene.

Unfortunately, not all fruits have the ability to ripen. Apple, mango, banana, avocado, pear, apricot respond well to the action of the "ripeness hormone". They secrete enough ethylene to be enough for them and the fruits of other species lying nearby. Therefore, next to ripening bananas, it is recommended to store fruits that are sensitive to ethylene, but do not produce it in large quantities. These are quinces, persimmons, plums, pineapples.

But it is useless to pick pomegranates, figs and grapes green and put them next to ethylene record holders. These fruits definitely need to stay on the branch to ripen. They need water and nutrients that the plant supplies them with. If they are picked unripe, they will not ripen, but "age" and gradually deteriorate.

It must be remembered that certain conditions must be created for effective ripening. Fruits are placed in cardboard boxes or wooden boxes with lids. It must be dry and dark inside. The temperature in the room where such a crop is stored is maintained at 20-22 degrees Celsius.

The optimal temperature is very important, because when it is exceeded, ethylene is released faster, but at the same time the fruit becomes soft, with a flabby peel. Approximately the same negative effect of the sun's rays. Ultraviolet also contributes to the appearance of dark spots on the peel, which greatly spoil the presentation of the product.

The worst thing you can do for unripe fruits is to pack them in polyethylene. In such conditions, the fruits begin to rot, and in a matter of days they deteriorate. The condensate formed inside the unventilated volume is to blame. When harvested in industrial volumes, no one waits for bananas or apricots to ripen in boxes. They are placed in special chambers where artificially synthesized ethylene is fed. Almost all the fruits that you see on the shelves in winter have been treated in this way.