Avocado:
- To speed up ripening process, put in a paper bag with ethylene-friendly fruits, such as banana.
- To speed up ripening process (also check out Ethylene on this page)
- Put it in a warm place such as top of the refrigerator.
- Place a bowl of warm water next to it. Humidity will speed up the ripening process.
- Put it in a paper bag to trap the ethylene, better yet, with an apple or tomato.
- To slow down the ripening process
- Put it in plastic bag and tied up.
- Put it in dark, cold place.
- Be aware that you are not supposed to put the bananas in the refrigerator. The chill will turn the skin black while slow down the ripening. It is, however, still good, edible and not spoiled, just ungainly and unappealing.
- To soften immediately for baking
- Bake in 250F to 300F (about 150C) oven for 15-30 minutes. The skin will be dark brown and shiny.
- Bake at 170F (about 77C) for 15-20 minutes if you don't want the skin to turn black.
- Microwave it for 30 sec intervals. Check doneness. Repeat if necessary. This could take up to 2 minutes. The consistency will be soft but the flavor remains unripe.
Ethylene:
- Ethylene is a natural ripening agent found in several fruits and vegetables.
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While some produce thrives in ethylene gas, others deteriorate quickly in high-ethylene environments. It’s important to store sensitive commodities away from heavy ethylene emitters. Across the board, bruised or damaged fruit is highly-susceptible to ethylene gas.
- These commodities emit high quantities of ethylene (Place these fruits together speed up their ripening process):
- Apples
- Apricots
- Avocados
- Bananas
- Cantaloupe
- Honeydew
- Kiwi Fruit
- Nectarines
- Papayas
- Peaches
- Pears
- Plums
- Quinces
- Tomatoes
- These
- These commodities are highly sensitive to ethylene (Store these fruits away from ethylene-friendly fruits above. These produce prefer open, airy, dark and cool places.):
- Asparagus
- Broccoli
- Cabbage Lime
- Carrots Peas
- Cauliflower
- Celery Potatoes
- Cucumbers
- Eggplant
- Grapefruit
- Green beans
- Lemons
- Lettuce
- Peppers
- Summer Squash
- Sweet Potatoes
- Watermelon
More :
- Tomatoes, peaches, potatoes, onions, bread, garlic, and coffee are sensitive to cold temperature as coldness compromise the flavor and texture of these staples. I keep my tomatoes and peaches in the refrigerator nevertheless since I shop once a week but I try to get to them as soon as I can.
- Refresh your lettuces in ice water to make them crisp. This works for wilt vegetables before cooking as well. Plants wilt due to water loss and ice water penetrates their cells to restore crispness.
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