The process of accelerating the maturation of kiwifruit involves techniques to increase ethylene exposure. Ethylene is a natural plant hormone that triggers ripening. A common method entails placing kiwis alongside other fruits, such as apples or bananas, which emit higher levels of ethylene.
Expediting kiwifruit ripening allows consumers to enjoy the fruit at its optimal sweetness and texture sooner. This is particularly beneficial for kiwis purchased when firm or underripe. Historically, these methods have been employed to control the quality and availability of various fruits, improving the consumer experience.
