问：
如何成熟绿香蕉

答：
成熟之前，存储

成熟，没有病虫害，xx，如腐烂和机械损伤缺陷香蕉香蕉的需求。如果耳朵的中央位置来衡量香蕉果，香蕉体角大大超过了7成以下饱满度较高的地位，水果在对单位组织在过去的七年时间的充实;子实体成功，但棱镜是可见的，而成为一个完整度8;子实体充分，不超过9棱镜多为一个完整的学位。为使香蕉成熟7.5-8.5为一个完整的程度是合适的。全部潮低，成熟后的香蕉质量差，充分通过高，成熟后的短暂香蕉。

成熟香蕉成熟之前，储存条件，影响成功的关键因素。

之一，对新鲜的香蕉成熟低温冷藏是xxx的方式来储存贮藏温度的影响，但香蕉是对低温敏感的热带水果，在11-13℃以下储存容易对冷害，皮肤变成暗灰色。后熟处理，果皮呈暗黑色，果肉硬，味道Suanse，肉皮是难点，而不是正常后熟。在高温下存放果实成熟后，成熟的香蕉（30℃以上）环境湿度为半透明软一样，剥离仍保持绿色，俗称“烹饪香蕉”之称。因此，香蕉必须存放在适当的温度，以达到良好的成熟的效果。

2，对成熟的大气在贮存保鲜，在一个密封的薄膜袋的绿色香蕉20-30天，碳高达10％的二氧化碳浓度袋-15％低于氧气浓度为1％，水果将会出现二氧化碳中毒现象，其症状类似感冒的损害，皮肤深绿色，成熟的硬心的后果确实是存在下调，纸浆粉末没有得到适当的成熟。因此，在长期储存和运输的香蕉当你想加入二氧化碳xx剂。

3，后对香蕉贮存和运输成熟收获炭疽疾病是最常见的疾病，有后熟香蕉炭疽病，果实表面出现褐色小斑点，俗称“芝麻点”或“梅花点“，而同样甚至更好的味道，但外观和商品价值的影响。在存储，使用前浸泡500-1000毫升/升的土耳其人为30秒，比对照炭疽病更具流动性。

◆3种方法的成熟

1，乙烯香蕉成熟到法国直接向浓度的1000-2000毫升/升的乙烯利溶液（40％乙烯利代理人准备）里浸泡1分钟，沥的液体，拿起小干，在密闭成熟库房，每24小时通风1-2小时之内，因此水果可以退绿变黄的4-5天。这个数字来自香蕉，您可以加载在密封袋在适当排在室温熟电影。

此外，气溶胶的浓度也可用于1500 × × 10-6乙烯利2000年10月6日在一篮子充满香蕉和周围的左喷洒3环，右三个环喷喷涂解决方案，喷雾均匀，叠在一起，与塑料布盖燕，掌握温度和湿度，生产三天后香蕉黄姝乙烯，恶心，两天后抛弃的塑料薄膜，塑料，可以销售和消费。

方法已应用于商业现在最成熟。但是，这种方法的香蕉成熟，果实软化的速度快于果皮为黄色，有时果实成熟，果皮颜色仍然不统一，收获后腐烂病的发生速度更快，更高的病果率，果实货架寿命短，易于手指。

2，燃气气熟熟法律规定范围内有一个成熟的专门仓库一定的能力，并有一个更xx的气体流量，温度和湿度控制系统，乙烯气体浓度1:1000（乙烯和提醒熟房间空调器体积比），24小时室内熏蒸。乙烯利40％水剂可通过棉纱连接和响应的氢氧化钠溶液称为一定浓度，并逐渐释放乙烯气体（每毫升乙烯利释放约七毫升乙烯气体）。方法已应用于成熟，所有的水果均匀黄姝，外观金黄色，果肉质地硬爽，水果的保存期较长，好果率。无需打开销售果实成熟浸槽，减少病原体传播的机会，而且还节省了时间和劳动力。但是，必须指出，我们必须让浓碱剂和乙烯的乙烯反应的逐步释放，因为皮肤的颜色是成熟的影响和乙烯利释放乙烯速度：如果乙烯的逐步释放，成熟，果皮颜色和自然成熟相同光明，如果把乙烯利碱因此泄气太快，强烈刺激的水果，表面是“死棕色”影响成熟的影响。

3，烟成熟在封闭的小房子的方法，良好的香蕉桩（在蕉，梳木柴或竹篮可以安装），点燃大香，等到门关上时，烟气泄漏两天后，删除香蕉,5 - 6天会逐渐变黄成熟香蕉。在过去几年使用这种方法，这种方法非常简单。但缺点是，在人数限制吸烟的香蕉，成熟的，不平衡的，时间较长。

如果更没有保持清洁瓦岗果内的硫排放堆积缸无香，钢扣密封后2-3天，夏季和冬季后1周左右，缸盖打开取出水果，干地方1-2天，皮肤变黄时，可以用水果味道出售。

答：
放在被子李吴刹嗯几天香蕉！

答：
放入米桶，直至皮肤变黄

答：香蕉
反绿香蕉和苹果联系在一起煮熟
像一本袖珍

答：
绿色香蕉和其他水果和生熟苹果果实成熟在同一塑料袋，这样，几天可以绿色香蕉变黄成熟。
这是因为在一个成熟的果实，自会释放乙烯气体，利用成熟的果实乙烯释放的过程可能是成熟的水果原料。

答：
有专家告诉我，现代家庭成熟︰法宝是什么，放入一个大塑料袋，Erjin大米兴建，便投入了大量的香蕉和苹果一堆，扎紧口袋，再等几天成了。
健康在低温季节香蕉，很难没有自然成熟的人工成熟。家庭成熟是这样的：将约5公斤原料的香蕉放在塑料袋，再活来一个碗，碗里装有一些干砂或骨灰。购买10优秀的香水，在成两半，插入合并20碗，点燃桁架口袋。在室温下放置18─22℃，后烧香的问题。

答：
放入纸箱或木箱，此时的香气檀香或崇拜什么用布盖纸盒，香，香蕉xx重两，三天，弥补他们的工作。香气过与香蕉香甜，不像市场上的香蕉，不好吃。我在家的种香蕉大量xx，是使用此方法。可不使用蚊香，啊，有毒！

How to ripening green bananas

Question:
How to ripening green bananas

Answer:
ripening before the storage

ripening banana banana demands with no pests, scars, defects such as decay and mechanical injuries. If the central location of the ear to measure the status of banana fruit, banana body angular substantially higher than for the 7 into the following plumpness; fruit body at the flat over the past seven as the time of plumpness; fruit body successfully, but the prism is visible, compared with 8 into a full degree; fruit body full, no more than prism of 9 into a full degree. To 7.5-8.5 for the ripening of bananas into a full degree is appropriate. Full tide is low, ripening bananas after the poor quality, full through the high, ripening bananas after the short-lived.

ripening prior to banana ripening storage conditions which influence the success of key factors.

one, the impact of storage temperature on the ripening of bananas fresh low-temperature refrigeration is the most effective way to store, but the banana is a tropical fruit on the low-temperature sensitive, the following storage at 11-13 ℃ prone to chilling injury, skin becomes dark gray. Ripening treatment, the peel is dark black, hard flesh, taste Suanse, pork skin is difficult points, not the normal after-ripening. The storage at high temperature (30 ℃ above) humidity of the environment after the banana ripening fruit maturity was translucent soft-like, peel still maintain a green, commonly known as “cooking bananas.” Therefore, the banana must be stored under proper temperature to achieve a good ripening effect.

2, atmosphere storage on ripening of the atmosphere during storage, the green bananas in a sealed film bag 20-30 days, the bag of carbon dioxide concentration as high as 10% -15% less than the concentration of oxygen 1%, the fruit will appear the phenomenon of carbon dioxide poisoning, its symptoms similar to cold damage, skin dark green, ripening the consequences of a hard heart indeed, there are down-, pulp powder was not properly mature. Thus, in the long-term storage and transportation of bananas when you want to join carbon dioxide removal agents.

3, post-harvest disease on the ripening of bananas storage and transportation of anthrax is the most common diseases, there are after-ripening banana anthracnose, the fruit surface is small brown spots appear, commonly known as “sesame point” or “Plum Point” , while the same or even better flavor, but the impact of appearance and value of the goods. In storage before use 500-1000 ml / l of Turk soaking liquid for 30 seconds more than control anthracnose.

◆ three kinds of ripening methods

1, Ethylene ripening bananas directly into France to a concentration of 1000-2000 ml / l of ethephon solution (40% of the ethephon agent preparation) Lane soak 1 minute, Lek to the liquid, picked up a little dry, placed in airtight coffers ripening, every 24-hour ventilation 1-2 hours, the fruit can be chlorotic yellowing by 4-5 days. The number came from a banana, you can load film in sealed bags at room temperature placed in an appropriate after-ripening.

In addition, the concentration of aerosols can also be used for the 1500 × 10-6-2000 × 10-6 ethephon solution sprayed on a basket full of bananas and around the left sprayed three rings, three rings on the right spray, spray evenly, the stacked together, with plastic sheeting Gai Yan, master temperature and humidity, to produce ethylene, nausea two days later thrown off plastic sheeting, three days after the banana Huang Shu, you can sale and consumption.

method has been applied most of the commercial ripening now. However, this method ripening of bananas, fruit softened faster than the speed peel to yellow, and sometimes fruit is ripe and peel color are still not uniform, post-harvest rot disease occurs faster, the higher the rate of diseased fruits, fruit shelf life is shorter and easy to finger.

2, gas gas ripening ripening law required to have a certain capacity within the specialized ripening warehouse, and have a more accurate gas flow and temperature and humidity control system, the ethylene gas concentration of 1:1000 (ethylene and reminders Cooked room air volume ratio), indoor fumigation for 24 hours. Ethephon 40% SL are available through the cotton yarn connection and dubbed in response to a certain concentration of sodium hydroxide solution, and gradually release ethylene gas (per ml ethephon releases ethylene gas about 7 ml). Method has been applied ripening, all fruit evenly Huang Shu, appearance golden yellow, flesh texture, hard-Shuang, fruit a longer shelf life, good fruit rate. No need to turn in sales in ripening fruit dip tank, reducing the chance of pathogen transmission, but also saving time and labor. But be noted that we must let the agent and concentrated alkali reaction of ethylene a gradual release of ethylene, because the ripening effects of skin color and the speed of ethephon releases ethylene: If the gradual release of ethylene, ripening, the peel color and the natural maturity the same bright that if an alkali into the ethephon as a result deflated too quickly, fruit by the intense stimulation, the surface was “dead brown” affecting the ripening effect.

3, fume ripening method in a closed small house, the pile of bananas good (of plantains, comb firewood or bamboo baskets can be installed), ignited large incense, wait until the door closed when the flue gas spill two days later to remove the banana ,5-6 days will gradually turn yellow ripe banana. Over the past few using this method, This method is simple. But the drawback is that restrictions on the number of smoked banana, mature, uneven, and time is longer.

If less is there to keep the fruit clean Wagang stacked within the cylinder discharge of sulfur-free incense, Gang Kou sealed after 2-3 days in summer and winter after 1 week or so, the cylinder head open, Remove the fruit dry place 1-2 days, skin turn yellow when the fruit can be sold with flavor.

Answer:
put bananas on the quilt li Wu Shang a few days!

Answer:
put bananas into the rice bucket until the skin yellowing

Answer:
the anti-green bananas and cooked apples tied together
pocket like a

Answer:
the green bananas and other raw fruits and cooked apple fruit maturity in the same plastic bag, so that a few days can be green bananas turn yellow, mature.
This is because the process of fruit in a mature, self-will release ethylene gas, the use of ripe fruits emit ethylene may be ripening raw fruits.

Answer:
Some experts told me that the modern family ripening ︰ magic wand is built into a large plastic bag, Erjin rice, then put a bunch of bananas and an apple, tightly enclosed pocket, wait a few days became.
Health banana in the low temperature season, it is difficult without the artificial ripening of natural maturity. Family ripening is this: will be around 5 kg raw banana placed in plastic bags, came alive again in a bowl, bowl fitted some dry sand or ashes. Buy 10 fine fragrance, broken in half, insert a combined 20 bowl, lit truss pocket. Placed at room temperature 18 ─ 22 ℃, the question immediately after burn incense.

Answer:
put the banana into a carton or wooden box, at which point a kind of fragrant sandalwood or worship, with a cloth cover cartons, incense burn on the two or three days of re-cover their done. Aroma-off of bananas with fragrant and sweet, unlike the bananas on the market, and does not delicious. I am in the armed forces at home a lot of kinds of bananas, is to use this method. may from time to use mosquito coils, ah, toxic!05-11-10