After harvesting, the cauliflower is still changing, such as the citrus from the green to yellow, the banana from hard to soft, the persimmon sweet from the astringent, the tomato from the green to red, the leaf from the green to yellow, beans from tender In the old days, the flower buds gradually open up and the petal fall off, etc. This kind of macroscopic phenomenon is called mature aging. This is a phenomenon that is commonly found in cauliflower after harvest. It is an inevitable natural law. This phenomenon, if not Taken back, the cauliflower that stayed on the tree also happened. As the saying goes, “Autumn winds, yellow leaves fall.†“Melons are ripeâ€, “Flowers bloom, and people are easy to grow old†and so on, all show the same nature. natural phenomenon. The sea has no wind, no waves, and all the above-mentioned natural phenomena do not occur for no reason. In reality, all are caused by a gas that is invisible to the naked eye. Now scientists have figured out that this kind of gas is “ethyleneâ€. . Fruit cauliflower can produce ethylene itself. Ethylene is widely found in the body of fruit cauliflower, can move in the inside, and when the accumulation of ethylene to a certain number can cause fruit and cauliflower ripening and aging. Once triggered, out of control, a bit like the New Year burn firecrackers, once lit, unbreakable, irreversible. Not only In this way, ethylene can also emit the fruit and vegetables in vitro. People unintentionally found that the unripe green tomatoes and pears together, the tomato is also turning red. This is the ethylene released from the pear ripening the reason of the tomato. The above description shows that on the one hand, cauliflower can spontaneously produce ethylene for self-destruction. On the other hand, it can artificially use ethylene to speed up the maturation of fruit and vegetables. In addition, scientists have also made it clear that higher temperatures can enhance ethylene's priming effect. . Mechanical damage will promote the production of ethylene and further accelerate fruit and vegetable maturity. A very important point for fresh-keeping workers is that the ripening effect of ethylene must be sufficient for oxygen. It seems that if there is not enough oxygen in the air, firewood will not burn the same thing. Incidentally, acetylene has similar effects to ethylene. In the past, people used buds to ripen ripe bananas. Today, people use calcium carbide to ripen mangoes. Acetylene is the ripening effect.
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