How to ripen fruit with ethylene at home?

Ripening and preservation methods of common fruits: grapes: soaked in "ethephon" solution.

After diluting the "ethephon" with water, the unripe green grapes are soaked in the diluent, and after a day or two, they become purple grapes. Lychee: soaked in sulfuric acid, hydrochloric acid, "ethephon" solution.

Lychee has a short shelf life, and the skin of the lychee will become red and fresh when unscrupulous traders buy half-raw green lychees, soak them with diluted sulfuric acid and hydrochloric acid, or spray dilute hydrochloric acid on the surface of lychees. Peaches: soaked in industrial citric acid.

After the peach is soaked in industrial citric acid, the peach color is bright red and not easy to rot; For half-ripe crisp peaches, they are treated with alum, sweetener, and alcohol, which tastes crisp and sweet; White peaches are smoked with sulfur and will have sulfur dioxide residues. Mango: Usually covered with quicklime to cover yellow.

After the green mango is covered with quicklime, the skin looks yellow and clear, but it does not taste like mango. Pears: Ripening with bulking pigment and oxytocin, and then bleaching and dyeing with bleaching powder and colorant (tartrazine).

Oranges: wax and color. Wash and dry the musty oranges, then wax and color them with paraffin.

In this way, the oranges, which had mold spots and gray faces, became red and shiny. Persimmons: Ripened with yeast.

Raw persimmons are bright in color after being ripened with yeast or ripening agents, but the sweetness of persimmons is greatly reduced. There are also fruit farmers who dot "ethephon" on the raw persimmon Tiba to make it red. Jujube:

Dye with chemical agents, soak with boiling water. No matter how green the dates are, they will turn red immediately after soaking them in boiling water. <>

If it takes a long time and the amount of ethylene remains the same, it should be.

When the fruit is ripe, ethylene gas is released. Different fruits release different amounts, but they are all very small.

Because ethylene has a ripening effect, some fruit farmers will pick off the fruit that is about to ripen and use an appropriate amount of ethylene to slowly ripen it, so that the fruit can be left for a long time.

Because ethylene gas is released when the fruit is ripe, it is also possible to use the ripe fruit to promote the ripe fruit.

Ripening principle: When the fruit breathes this gas, it will speed up its own chemical reaction, internal carbohydrate reaction, and sugar accumulation to a certain stage, which is ripening. Once the fruit is ripe, if it continues to be placed in the ethylene environment, the internal biochemical reaction remains fast, the carbohydrate reaction continues, the sugar is converted into alcohol, the sugar is reduced, the alcohol (ethanol) is more, and the fruit becomes more soft......What we see with the naked eye is that the fruit is "rotten".

Bananas, apples, citrus, pears, etc. Fully developed fruits can synthesize ethylene, which promotes its own ripening and coloration, but other organs also release ethylene, which is a metabolite of healthy cells and can be produced in any part of life. Ethylene is a plant endogenous hormone that produces ethylene from all parts of higher plants, such as leaves, stems, roots, flowers, fruits, tubers, seeds, and seedlings, under certain conditions.

Pears, apples, papayas, and bananas can release ethylene. When the fruit is ripe, ethylene gas is released, and the amount released varies from fruit to fruit. Apples, bananas, and other fruits can be ripened with their own ethylene, ripe bananas release more than ripe apples, ripe fruit pears can be released, easy to release ethylene, and the amount released is relatively large.

Fruits that can release ethylene include bananas, persimmons, apples, kiwi and other breathing fruits, which will release a small amount of ethylene to ripen the fruit and be harmless to the human body.

In order to facilitate the storage and transportation of fruits, fruit farmers often pick fruits that are close to maturity in advance and ripen them with ethylene before selling. In the process of natural ripening of fruits, bananas, persimmons, apples, kiwifruit and other respiratory fruits will release a small amount of ethylene to ripen the fruit, which is harmless to the human body.

However, with the method of artificial ripening, the ethylene used must be in trace amounts.

Since fruits that use ripening agents can be sold at a good price in advance, there is a flood of out-of-season fruits ripening in the market. If excessive ethylene is used to ripen unripe green fruits, it will cause harm to the human body after eating.

Apples, pears, papayas, bananas, shakyas, etc. These fruits release a gas called "ethylene" during ripening. Ethylene will accelerate the ripening and aging of fruits, if the general vegetables, fruits and such fruits are put together, it is easy to premature aging, decay, separate packaging, placement is the key to preservation.

All fruits release ethylene, and if it weren't for Fan Yixi, the fruit of the fruit would not be ripe, so the fruit of the fruit would release ethylene.

Ripe fruits, such as apples, mangoes, pears, and bananas, release ethylene.

WW2 teams like apples, pears, bananas, etc. can release some.

Ethephon is a synthetic plant growth regulator that releases ethylene. Ethephon is a white crystal, and it is often an aqueous solution on the market. Ethephon is a strong acidic substance, pH below 3, relatively stable, not easy to decompose; If the pH is above 4, it is easy to separate and liberate ethylene gas.

Ethephon has a ripening effect on pears, peaches, apricots, bananas, persimmons, tomatoes, citrus and watermelons. Its physiological effect is the same as that of ethylene, it can be formulated into a water agent, which is convenient and flexible to use. The following describes the concentration range of some melons and fruits that use ethephon for ripening:

Table 1-2 Concentration range of melons and fruits ripened with ethephon.

Summary. The ethephon solution is mixed with water, and the absorbent paper is soaked in this solution and covered on the green bananas, generally after two or three days, the original green bananas will show an attractive yellow color and sweet taste.

Fruit soaking or fruit spraying method for ripening bananas with ethephon dilution solution is a commonly used method at present. The concentration of 40 ethephon ripening bananas is generally 400 800 times. That is, 40 ethephon 100 ml mixed with 40 kg of water is 400 times, and so on.

The concentration of ethephon varies depending on the temperature. However, the concentration is relatively high due to the low temperature during the fruit soaking period. The temperature and humidity of the ripening warehouse is the key to affect the ripening time and appearance of bananas, the general storage temperature is 15 20 is appropriate, if the storage temperature exceeds 25, the banana is easy to be ripe, that is, the peel is still green, and the flesh has softened.

If the temperature is too low, it will not only prolong the ripening time of the banana, but also make the skin gray and dull, and the color will be uneven. The humidity of the warehouse should be kept at 90 95 in the early stage of the destruction of bananas, and when the bananas begin to turn color, the humidity in the warehouse can be reduced, and 80 85 is appropriate, if the humidity is too low, it will make the banana peel poor coloring, no luster, and the appearance is not good.

Ethephon ripening banana steps.

The ethephon solution is mixed with water, and the absorbent paper is soaked in this solution and covered on the green bananas, generally after two or three days, the original green bananas will show an attractive yellow color and sweet taste. Fruit soaking or fruit spraying method for ripening bananas with ethephon dilution solution is a commonly used method at present. The concentration of 40 ethephon ripening bananas is generally 400 800 times.

That is, 40 ethephon 100 ml mixed with 40 kg of water is 400 times, and so on. The concentration of ethephon varies depending on the temperature. However, the concentration is relatively high due to the low temperature during the fruit soaking period.

The temperature and humidity of the ripening warehouse is the key to affect the ripening time and appearance of bananas, the general storage temperature is 15 20 is appropriate, if the storage temperature exceeds 25, the banana is easy to be ripe, that is, the peel is still green, and the flesh has softened. If the temperature is too low, it will not only prolong the ripening time of the banana, but also make the skin gray and dull, and the color will be uneven. The humidity of the warehouse should be kept at 90 95 in the early stage of the destruction of bananas, and when the bananas begin to turn color, the humidity in the warehouse can be reduced, and 80 85 is appropriate, if the humidity is too low, it will make the banana peel poor coloring, no luster, and the appearance is not good.

Please adjust according to the above parameters according to your operating conditions. The meaning of ppm concentration is the concentration of one part per million, for example: the ethephon commodity content is 40, the relative density is, to prepare 200 kg of 30ppm concentration, 200 kg of ethylene dilution, the calculation method is as follows:

40 (the unit of ethephon sought is milliliters) Then: the amount of ethephon sought (milliliters) That is: 40 ethephon is added to 200 kg of water with milliliters, and evenly mixed into a 30ppm concentration ethephon solution.

How many catties of bananas can be ripened by 10 grams of ethephon.

The principle of ethylene ripening fruits: promote the expansion of fruits and cells. Grain maturity promotes the shedding of leaves, flowers and fruits, and also induces flower bud differentiation, breaks dormancy, promotes germination, inhibits flowering, organ shedding, dwarfs plants and promotes the formation of adventitious roots of oranges.

Ethylene is a difficult gas to apply in the field. It was not until the development of ethylene that actual ethylene plant growth regulators could be supplied to agriculture. The main products are ethylene, ethylene silicon, glyoxal oxime, metronidazole, defoliant, cyclohexamide (cycloheximide) and other products that can release ethylene.

It is widely used in fruit ripening, pre-harvest defoliation, cracking boll opening, promoting rubber lactation secretion, rice dwarfing, increasing melon female flowers, promoting pineapple flowering, etc.

The respirability intensity of fruits treated with ethylene was greatly improved, and the permeability of fruit tissue to oxygen was improved, and other biochemical processes involving fruit respiration and aerobic participation were promoted. Ethylene can enhance the activity of enzymes in fruits and change the direction of enzyme activity, thereby greatly disturbing the wheel and shortening the ripening time of fruits, so as to achieve the purpose of fruit promotion.

Ethylene is one of the largest chemical products in the world, and the ethylene industry is the core of the petrochemical industry, with ethylene products accounting for more than 75% of petrochemical products and occupying an important position in the national economy. The world has taken ethylene production as one of the important indicators to measure the development level of a country's petrochemical industry.

The principle of ripening of this block is as follows:1. According to the information of the agricultural technology network, ethylene is a plant hormone, which can regulate growth, development and senescence, all fruits will produce trace amounts of ethylene during development, and the ethylene content is very low when the fruit is not ripe, and the ethylene content will increase significantly when the fruit begins to ripen.

2. Ethylene can promote the synthesis of RNA and protein, so when the ethylene content in the fruit increases, the synthesized auxin can be decomposed by external light, which further promotes the transformation of organic hail balance hidden substances and accelerates maturity.

3. Ethylene can enhance the activity of the source hall of the enzyme in the fruit and change the direction of the enzyme, thereby greatly shortening the ripening time of the fruit and achieving the purpose of fruit promotion.