Ripening Fruit in a hurry

ET03

[font=Verdana, Arial, Helvetica, sans-serif]Tomatos: These should be stored out of direct sunlight, in a kitchen drawer, for example.
[/font][font=Verdana, Arial, Helvetica, sans-serif]Apples and pears: Store in a brown paper bag with an already ripe apple. Perforate with holes and keep in a cool, dark place.
[/font][font=Verdana, Arial, Helvetica, sans-serif]Green fruit: Store in a perforated plastic bag to let air in but retain ethylene, a chemical conducive to ripening
[/font][font=Verdana, Arial, Helvetica, sans-serif]Avocados: Put them in airing cupboard, in a plastic bag with some banana peel, or bury in a bowl of flour.[/font]
[font=Verdana, Arial, Helvetica, sans-serif]
[/font]

Curry_Queen

Apparently if you keep bananas in your fruit bowl they will make the other fruit ripen quicker because of the gases they give off or something. I can't remember who mentioned it now but I read it on this board somewhere

crana999

It's true, they do.

I am intrigued as to how a perforated plastic bag lets air freely in and out but retains ethylene, as ethylene is a gas just like air.

I guess you will keep a bit more round the fruit than you would otherwise, but..

calleyw

ethylene can go through concrete walls according to this website .

I assume it is heavier than oxygen

Don't ask me I did physics


Yours

Calley

Lucie_2

Curry_Queen wrote:

Apparently if you keep bananas in your fruit bowl they will make the other fruit ripen quicker because of the gases they give off or something.

At work (I work in a large supermarket distribution warehouse) there is a separate "banana room" in the produce department because the bananas affect all the other stuff. Plus I think they are kept at a different temperature to all the other fresh stuff.

crana999

Yeah, it has a higher molecular mass than oxygen..I don't really understand why that would matter? It has the same molecular mass as nitrogen gas.

I don't imagine it goes through concrete walls that fast