Tips for kiwi fruit ripening

　　When the purchased kiwi fruit is fresh and hard and cannot be eaten, the following methods can be used to ripen it:

　　1. Increase the ambient temperature of the fruit.

　　Ripening Kiwi fruit needs to undergo post-ripening before it can be eaten. The length of the after-ripening period is affected by maturity and environmental conditions. Those with high maturity or placed under high temperature conditions will have a shorter post-ripening period. The higher the temperature of the kiwi fruit storage environment, the more active the metabolism of the fruit and the faster it will ripen.

　　2. Increase ethylene concentration and promote fruit ripening.

　　Put the fresh kiwi fruit into a plastic bag, then mix the cut pears or apples in the same bag, and then seal the bag for 3 to 5 days before it is cooked and eaten. Generally, one cut pear or apple is placed per kilogram of kiwi fruit. The more pears or apples put in, the better the ripening effect. If the ripe fruit has become soft, you can peel it and eat it. Those that still cannot be peeled can be peeled and eaten.

　　3. Insert a few toothpicks into the kiwi fruit.

　　Leave it like this for two days and it will become much softer. According to experts, the reason for this is mainly because the "wound" poked by the toothpick will cause the fruit to produce ethylene, which accelerates its ripening.

　　Kiwi knowledge:

　　Generally, high-quality kiwi fruits are regular in shape, 80-140 grams each. The fruit shape is mostly oval, with a smooth and wrinkle-free surface. The navel is small and round and shrinks inward. The peel is uniform yellow-brown and shiny; the fruit has fine hair and is not easy to fall off. When the fruit is cut open, the heart is green and tastes sweet and sour.

　　Kiwi fruit is a very shelf-stable fruit and can generally be stored fresh for 3-6 months in a refrigerator at 1-5`C.