How do green mangoes ripen and turn yellow?

The ripening and yellowing methods of green mango include fruit ripening, high temperature ripening, carton ripening, rice ripening and plastic bag ripening.

1, the fruit is ripe.

This method is very simple, that is, put ripe bananas, apples, pears and other high-maturity fruits and green mangoes in a plastic bag, then tie the bag tightly, and use the ethylene secreted by the mature fruits to make the green mangoes mature as soon as possible.

2. High temperature curing

This method is to put the mango in the sun, in a warm air-conditioned room, or in other places with high temperature. With the help of high temperature, mango can increase its respiration, accelerate the release of ethylene, and also achieve the goal of rapid ripening of mango.

3, carton ripening

This method is to wrap the green mangoes one by one in paper and put them in cartons. The carton must be covered with a lid, which can increase the temperature inside the carton and play a role in ripening. At the same time of ripening, we should always observe and press the mango to see the color.

4. Rice ripening

This method needs to bury the green immature mango in a rice jar for storing rice, and ripen the mango through the high temperature environment of rice accumulation and the ethylene emitted, and the effect is faster.

5, plastic bags to ripen

This method is to put the green mango directly in a clean plastic bag, with the bag mouth tied tightly, and put it on the balcony or in a ventilated place. Generally, it is basically cooked in about 5 days. You can also untie the bag mouth in half, observe its maturity, and take it out when it is cooked.