How do you ripen ginseng fruit? The Secret of Ginseng Fruit Ripening A farmer's experience sharing
Hey guys, I'm a farmer who makes a living in the dirt and grows ginseng fruit. Today, let's talk about how to ripen ginseng fruit, all of which are the practical experience we have accumulated over the years in the field, and I hope it will be helpful to friends who also love the land and love ginseng fruit.
Although the ginseng fruit is cute, with thin skin and thick flesh and plenty of moisture, the process of ripening is slow. Sometimes, seeing that the market time is approaching, but the fruit is not fully ripe, then we farmers need to use their brains and use some skills to ripen it.
Let's start with the most common and environmentally friendly method - natural ripening. In general, ginseng fruit ripening is inseparable from two important factors: temperature and ethylene. It is best to place the unripe fruit in a well-ventilated, warm place at a temperature of around 25, as more ethylene gas is produced inside the fruit, which in turn accelerates ripening. At the same time, try to put the fruits of the same period together, because the ethylene will be released from the ripe fruit, which has the effect of ripening other fruits.
Another option is to manually apply ethylene gas or ethephon solution. However, this trick must be operated cautiously and the amount must be mastered well, as too much will easily cause the peel to be soft and affect the appearance and taste. Usually some time before harvesting, the ginseng fruit is evenly sprayed with diluted ethephon, and then sealed in a plastic bag and left for a while. Although this method is fast, it is not as authentic as natural ripening.
In addition, there is a trick passed down from the older generation to put ripe fruits such as apples and bananas together with ginseng fruits. This is because ripe fruits can release a large amount of ethylene, which indirectly helps ginseng fruits ripen faster. I remember when I was a child, the adults in my family did this, and it worked every time.
Of course, no matter what kind of ripening method, it is necessary to pay attention to the changes in the fruit to avoid over-ripening and causing the flesh texture to deteriorate. Moreover, ripening is only an auxiliary means, and the most important thing is the usual field management, such as reasonable fertilization, timely watering, and pest control, so as to ensure the normal development of ginseng fruit and smoothly enter the maturity period.
Ripening ginseng fruit is not a mysterious technical task, the key is to understand and follow the laws of nature, supplemented by appropriate human intervention. We farmers farming is to cultivate each fruit with wisdom and sweat on the basis of respecting nature, so that it can bloom the most beautiful taste at the most suitable time. Well, this is my experience about ginseng fruit ripening, I hope it can inspire all friends who grow ginseng fruit. After all, the happiest thing for us farmers is to watch the fruits they grow with their own hands full and attractive, hanging on the branches, that is the real joy of harvest!