Sofia Martinez
The paper bag trick is a well-known method for ripening fruit faster. Ethylene gas, which is emitted by some fruits as they mature, is the cause of this phenomenon. The gas is trapped in a paper bag, causing the fruit to be exposed to a high concentration of ethylene, which accelerates the ripening process. While plastic bags can also trap ethylene gas, they are not breathable, so they trap moisture, which can cause the fruit to rot before it ripens.
| Characteristics | Values |
|---|---|
| Can you ripen fruit in a plastic bag? | Yes, but it is not recommended. |
| Reason | Plastic bags trap ethylene gas and moisture, which can cause the fruit to rot before it ripens. |
| Recommended Alternative | Paper bags, cotton cloth, or bowls of rice. |
| Fruits that produce ethylene gas | Bananas, apples, peaches, tomatoes, onions, pears, avocados, mangoes, plums, kiwis, and cantaloupe. |
| Fruits that do not produce ethylene gas | Pineapple, citrus fruits, most berries, grapes, cherries, watermelons, and melons. |
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What You'll Learn
Ethylene gas is a compound that signals fruit to ripen
Ethylene is a natural plant hormone and a simple molecule (C2H4) found in smoke and vehicle exhaust. It is a gaseous compound produced by most fruits that starts the ripening process. Its level in under-ripe fruit is very low, but as the fruit develops, it produces larger amounts that speed up the ripening process. This is known as the "'climacteric rise".
Fruits that respond to ethylene are called "climacteric" and include apples, avocados, bananas, figs, mangoes, papayas, peaches, pears, plums, and tomatoes. These fruits exhibit a burst in respiration and a spike in ethylene production as they ripen. Ethylene stimulates both flowering and fruit ripening, controlling qualities such as colour, aroma, and texture. It is also known as the "stress or ageing hormone" because it can stunt root and stem growth and trigger a physiological cascade that leads to amputation or abscission if part of a plant becomes damaged.
The ancient Egyptians and Chinese took advantage of ethylene to enhance the ripening of their fruits. The ancient Egyptians cut figs, knowing that the ethylene produced by the injured fruit tissue would trigger the ripening response. The ancient Chinese burned incense in closed rooms with stored pears, as ethylene was released as a by-product.
Today, fruit distributors use ethylene to control ripening in certain fruits like bananas. Fruits such as tomatoes, bananas, and pears are harvested just before ripening starts, typically in a hard, green, but mature stage. Distributors can then ship the fruits or store them in warehouses where temperature, oxygen, and carbon dioxide levels are controlled, stalling the ripening process.
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Plastic bags trap moisture and cause rotting
Plastic bags are not ideal for ripening fruits. While they can trap ethylene gas, which is necessary for the ripening of certain fruits, they are not breathable and will also trap moisture, which can cause the fruit to rot before it ripens.
The moisture vapor transmission rate (MVTR) of a plastic bag indicates how much moisture can enter the bag in a day. A normal LDPE bag might have an MVTR as high as 16-23 g/m²/24 hours. This means that moisture can get in, but it can also be trapped inside the bag. If the moisture content of the fruit is already high, it can condense, pool, and cause the fruit to rot.
The risk of fruit rotting in a plastic bag is especially high if the bag itself is already damp. Humidity in the environment can cause plastic bags to become weaker and more prone to tearing. This is because the moisture in the air can seep into the plastic and weaken its structure. Therefore, it is important to store plastic bags in a cool, dry place to prevent moisture damage.
To avoid the risk of moisture damage, it is recommended to use breathable materials such as paper bags, cotton cloth, or bowls when ripening fruit. These materials allow airflow, which helps prevent the buildup of moisture and ethylene gas concentration while still providing the warmth and darkness that stimulate the ripening process.
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Paper bags are better as they are porous and breathable
The "paper bag trick" has been used by home cooks for decades, if not hundreds of years, to speed up the ripening of fruit. Paper bags are better than plastic bags for ripening fruit because they are porous and breathable.
Firstly, paper bags are porous. Unlike plastic bags, paper bags are not airtight and allow gases to pass through. This is important because, as fruit ripens, it produces ethylene gas, which builds up in the bag and causes the fruit to ripen faster. Paper bags allow excess ethylene gas to escape, preventing the fruit from being exposed to too much ethylene, which can cause it to spoil.
Secondly, paper bags are breathable. They allow for airflow and prevent moisture buildup, which can cause fruit to rot before it ripens. The breathability of paper bags also helps regulate the amount of carbon dioxide produced by the fruit during its respiration process. Accumulated carbon dioxide can slow down the ripening process, and paper bags allow the carbon dioxide to escape, creating an ideal environment for the fruit to ripen.
In addition to their porosity and breathability, paper bags also provide darkness, which can help accelerate the ripening process. Ethylene gas is a natural plant hormone that is produced by certain fruits as they mature. It helps convert starches into sugars, softens the fruit, and deepens their colour. By placing a ripe climacteric fruit, such as a banana, apple, or avocado, in a paper bag with an unripe fruit, the ripening process of the unripe fruit can be accelerated.
Overall, the porous and breathable nature of paper bags makes them ideal for ripening fruit. They allow for the accumulation of ethylene gas while preventing moisture buildup and the negative effects of excess carbon dioxide, creating the perfect conditions for fruit to ripen quickly and safely.
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Fruits that don't respond to ethylene gas include pineapple and berries
Ethylene gas is a natural ripening agent for fruits. It is a hydrocarbon gas (C2H4) that is flammable, odourless, harmless, and tasteless. Fruits that produce ethylene gas include apples, bananas, avocados, kiwis, mangoes, guavas, pears, tomatoes, apricots, cantaloupes, nectarines, papayas, and peaches.
Placing ethylene-producing fruits in a closed environment, such as a paper bag, allows the gas to accumulate and ripen the fruit faster. Plastic bags can also trap ethylene gas, but they are not breathable and can trap moisture, potentially causing the fruit to rot before it ripens. Therefore, paper bags or other breathable materials like cotton cloth are recommended for ripening fruit.
However, not all fruits respond to ethylene gas. Non-climacteric fruits, such as pineapple, citrus fruits, most berries, and melons, do not continue to ripen or become sweeter after being picked. These fruits need to be left on the plant until they reach full ripeness and should be consumed soon after.
Therefore, while plastic bags can trap ethylene gas, they are not ideal for ripening fruit due to their lack of breathability. Paper bags or other breathable materials are better options to promote airflow and prevent moisture buildup, ensuring that the fruit ripens effectively without rotting.
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Warmth stimulates the ripening process
The paper bag method works because fruits like bananas, apples, peaches, tomatoes, and onions produce high levels of ethylene gas as they mature. This gas is a natural plant hormone that helps convert starches into sugars, softens fruits, and deepens their color. Ethylene gas also accumulates around the fruit in a closed environment like a paper bag, causing it to ripen faster.
While plastic bags can also trap ethylene gas, they are not ideal for ripening fruits because they are not breathable. Plastic bags trap moisture, which can cause the fruit to rot before it ripens. Paper bags, on the other hand, promote airflow and allow carbon dioxide produced during the fruit's respiration process to escape, creating a better environment for the fruit to ripen.
It is important to note that not all fruits respond to ethylene gas. Non-climacteric fruits like pineapple, citrus fruits, most berries, and melons do not continue to ripen after being picked, so they should be left on the plant until they reach full ripeness. Climacteric fruits, such as bananas, avocados, tomatoes, mangoes, and plums, on the other hand, continue to ripen after being harvested, making them good candidates for the paper bag method.
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Frequently asked questions
Yes, fruit can be ripened in a plastic bag. Ethylene gas, produced by certain fruits, is trapped in the bag and triggers the ripening process. However, plastic bags are not ideal as they are not breathable and can trap moisture, causing the fruit to rot before it ripens.
Fruits like bananas, apples, peaches, tomatoes, onions, pears, avocados, mangoes, and plums produce ethylene gas.
Climacteric fruits continue to ripen after being picked. These fruits produce ethylene gas and benefit from the paper bag ripening method. Examples include bananas, peaches, pears, and tomatoes.
Non-climacteric fruits do not ripen after being picked. These fruits do not produce ethylene gas and will not ripen in a paper bag. Examples include berries, citrus fruits, grapes, cherries, and melons.
