Which method of mango ripening is the fastest and not bad

Rapid ripening.

Method 1, fruit ripening method, this method is the most commonly used and simplest for us, we only need to put the mango in a plastic bag, and then put the ripe banana or apple pear.

Put one. Then tie the bag tightly and put it in a cool and ventilated place, so that the mango will ripen in about 3 5 days, which is to use the ethylene secreted by the ripe fruit to quickly ripen, green mango.

Method 2, rice ripening method. Rice is indispensable at home, we can bury the unripe mango in the rice jar, bury it a little deeper, and then wait for about three days, the mango will be ripe, this is through the high temperature environment of rice accumulation.

and the ethylene gas emitted by the rice to ripen the mango, this method is also relatively fast.

Method 3, high-temperature ripening method. Mangoes can ripen naturally, but they ripen very slowly, and sometimes they are rotten and not necessarily ripe. We can put the mango in the sun, a warm air-conditioned room, or other places with high temperatures, and the high temperature can increase the breathing speed of the mango itself, thereby accelerating the release of ethylene, so that it can play a role in the purpose of quickly ripening the mango.

Method 4, drug ripening method. If you buy more mangoes, and you are in a hurry, the unripe mangoes are not easy to sell, at this time, we can buy ethylene ripening drugs to make the mangoes ripen quickly, and it only takes about two days to make the mangoes ripe. However, this method is not recommended.

Normal ripening method.

If you buy more mangoes and can't eat them all at once, we can use the normal ripening method, the mangoes slowly become ripe, first put the mangoes in a carton, and then put them in a cool and dark place, so that the mangoes can slowly ripen, during this period, you can open the mangoes after a period of time to take a look, and pick out the ones that have ripened or rotted and turned black.

So how do you count a mango ripe?

Generally, green mango is difficult to see from the appearance, at this time we first press the mango flesh with our hands, if it feels that the flesh gummy is ripe, and if it feels hard, it is an unripe green mango.

In addition, we can smell it, whether it is green mango or yellow mango, as long as it is ripe, it will exude a rich mango fragrance. Like the unripe mango that you just bought, it will have a green astringency.

Unripe grassy taste.

How can raw mangoes ripen quickly.

How can raw mangoes ripen quickly.

Mangoes can be ripened using three methods: fruit, high temperature, and medicine. Number of punches

When the fruit is ripe, the mango is placed in a warm and dry environment along with fruits such as bananas, apples, etc. When ripening at high temperature, you can put the mango into an environment of about 25 degrees, and spray the ripening agent on the surface of the mango when the agent is ripening.

Mango is a tropical fruit with thick, sweet, juicy flesh and a delicious taste. And it is rich in dietary fiber, vitamins and other nutrients. It contains an enzyme that also helps with digestion, so it is loved by people.

Ripening method

Mangoes purchased in fruit stores are generally more expensive**, and many people choose to buy them online. The mangoes purchased online are generally not fully ripe when received, which is mainly to prolong the storage time of the mangoes, and this kind of mangoes need to be ripened by consumers at home. The most common and simple method of ripening.

Prepare a paper bag and put the mangoes that need to be ripened into the paper bag. At the same time, put a banana or a pear or apple in the paper bag, and tie the bag tightly.

After leaving it for 2 to 3 days, take out the mango in it, and you will find that the mango has become soft and ripe. The reason for this effect is that ripe fruits secrete ethylene, a natural plant hormone that promotes the ripening of fruits. Mango itself is a tropical fruit that can accelerate its ripening if the ambient temperature is high.

Add a banana or apple to the paper bag to further speed up ripening. Adding fruit that releases ethylene increases the ethylene content in the paper bag, making the mango ripen faster and juicipier. India is a big mango eater, so they have the best knowledge of how to preserve it, and they hide it in a bag of raw rice to ripen the mango.

Put mangoes in paper bags or newspapers Mangoes wrapped in paper bags release ethylene. Ethylene is a colorless and odorless gas that speeds up the ripening of fruits. Usually the mango will soften and give off a fruity aroma within a day, at which point it can be taken out and eaten.

You can also find a warm place to bury the mango in a pile of onions.

Start by taking a plastic bag, then put the pears, bananas or apples together with the mango, and wrap them in the plastic bag for a few days. This will ripen faster, and the health will also go around in circles.

1. Mango is ripened with rice and does not rot Mango is ripened with rice, which will not rot, and the rice will produce a certain amount of ethylene when it is preserved, and after the substance is absorbed by the mango, it can promote the ripening of the mango. When you use rice to ripen mangoes, you can put the mangoes in a plastic bag, but do not seal them, bury them directly in the rice, and the mangoes will become soft and ripe after two days, and will not rot. 2. Mango can be loaded into a paper bag after purchase, and then put two healthy and ripe apples, tie the mouth of the paper bag tightly, and put it in a warm environment, for a day or so, until the mango in the second middle school can turn yellow, and the flesh will become relatively soft and glutinous, then it can be eaten, the mango is still very fresh, and there will be no rot at all.

3. Mango is ripened with drugs and not rotten The fresh mangoes purchased can be directly ripened with drug ethylene, it takes a relatively short time, and the mango will not rot at all during the ripening process, and the ethylene can be added to dilute the mango with an appropriate amount of water when it is usually ripened with ethylene, and a small amount of liquid medicine is dipped in gauze and directly applied to the surface of the mango, and they are put in a warm environment, after a day or two, the mango can turn yellow and ripe, but the mango ripened with the drug will have a certain degree of drug residue, and it is not easy to overeat. Otherwise, it will be detrimental to the body.

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Put it together with bananas and apples, and it will ripen quickly.

Put it in one pocket with bananas, apples, etc., and it will be ripe for a few days, so be sure not to put it in the refrigerator.

The most common and fastest and most convenient mango ripening method: put the mango in a plastic bag, put two apples, and then tie the plastic bag tightly, put it indoors, of course, the indoor temperature should be high, turn on the air conditioner, 16 degrees in the home is not conducive to mango ripening, you can put it on the balcony.

Mango Planting Management Techniques:

1) Flowering fertilizer: Apply flowering fertilizer from October to November. Within 4 meters of the crown (the same below), apply 150 grams of urea and potassium sulfate or 250 grams of compound fertilizer to each plant. As the canopy increases, the amount of fertilization increases accordingly.

2) When the amount of flowering is large, apply 100-150 grams of urea per plant after flowering, or add 1% urea or potassium nitrate in combination with spraying as root top dressing.

3) About 30 days after the strong fruit fertilizer flowering is the rapid growth period of the fruit, and it is also the spring shoot extraction period of young fruiting trees. At this time, nitrogen and potassium fertilizer should be applied 1-2 times to 15 days before harvest, or topdressing outside the roots to ensure the nutrients required for fruit development.

4) Heavy fertilizer should be applied immediately after fruit harvesting, and fast-acting nitrogen fertilizer can be applied before and after fruit harvest in the harvest year, with 150-200 grams of urea per plant, and then organic fertilizer and phosphorus fertilizer can be applied.

The method of ripening mango can be put in rice or some lime.