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cleaned off my hab today!
- Thread starter tjg911
- Start date
I use bananas...
I wouldn't use anything, just put them in a paper bag at room temperature, in a humid place if possible. Habaneros produce a high level of ethylene for chiles, and ripen quickly off the plant. Extra ethylene from a banana or apple might cause them to spoil faster (not sure about that though, I've seen conflicting information).
I remember reading somewhere that tomatoes produce a lot of ethylene gas and can be used for this.
I could fart in it and send it back... Oh I thought ya said Methane. I would say they will turn red, truly ripen... depends on how immature they are. Can't hurt to try... Those habs put out crazy # of pods... I had a Caribbean Red that every time ya cleaned her out, BAM... nother round.
thanks. i put 2 bananas in a large grocery bag and closed it up. there's no humid now the air is dry and cool. i'll check it a couple of days and see how they are doing, i could switch to an apple if need be cuz the bananas will be too ripe to leave out soon, i have to eat or put them in the fridge.
it is amazing how many peppers this one plant has produced over the season. i knew there were a lot of green peppers on it but 101! all total i must have picked 150-170 off it and it wasn't all that big. i'll have to freeze a lot of these or make another sauce which might be a better idea as i have 120 lemon drops, a dozen+ fatalli and some super hots already in the freezer.
the 3 long red thick cayenne plants yielded several dozen peppers all green. not sure what to do with these as they are not all that hot if at all. they tend to have a lot of seeds in fact the insides are just about all pith and seed.
it is amazing how many peppers this one plant has produced over the season. i knew there were a lot of green peppers on it but 101! all total i must have picked 150-170 off it and it wasn't all that big. i'll have to freeze a lot of these or make another sauce which might be a better idea as i have 120 lemon drops, a dozen+ fatalli and some super hots already in the freezer.
the 3 long red thick cayenne plants yielded several dozen peppers all green. not sure what to do with these as they are not all that hot if at all. they tend to have a lot of seeds in fact the insides are just about all pith and seed.
Expounding on what I said earlier about conflicting information about using ethylene post harvest...
Most sources say something like this, but they seem to be mostly referencing the same source, and it seems to be mostly from studies done on annums and sweet peppers. Plus capsicum have a huge variation in how they ripen among species and cultivars.
http://www.ba.ars.usda.gov/hb66/108pepper.pdf
http://www.uky.edu/Ag/NewCrops/introsheets/hotpeppers.pdf
On the other hand, there's this...
http://postharvest.ucdavis.edu/pfvegetable/ChilePeppers/
Seems to me like habaneros could possibly benefit from extra ethylene, since they produce much more than other varieties on their own, and show a more climacteric ripening pattern, but it's hard to find information specific to chinenses or habaneros. So maybe you should do half with fruit that produces a lot of a ethylene, and half without and let us know how it turns out.
Also, as far as I know it generally wouldn't make any sense to try to ripen fruits which produce low levels of ethylene on their own and are considered non-climacteric, with ethylene-producing fruits. If they don't show a climacteric peak and a spike in ethylene production after being picked, then it's probably because they aren't sensitive to ethylene and don't really use it to ripen. It probably wouldn't do any good and may just cause them to spoil faster. Just because ethylene causes a banana or avocado to ripen, doesn't mean it will cause a grape or strawberry or bell pepper to ripen. It's not a universal fruit ripener.
Most sources say something like this, but they seem to be mostly referencing the same source, and it seems to be mostly from studies done on annums and sweet peppers. Plus capsicum have a huge variation in how they ripen among species and cultivars.
http://www.ba.ars.usda.gov/hb66/108pepper.pdf
http://www.uky.edu/Ag/NewCrops/introsheets/hotpeppers.pdf
On the other hand, there's this...
http://postharvest.ucdavis.edu/pfvegetable/ChilePeppers/
Seems to me like habaneros could possibly benefit from extra ethylene, since they produce much more than other varieties on their own, and show a more climacteric ripening pattern, but it's hard to find information specific to chinenses or habaneros. So maybe you should do half with fruit that produces a lot of a ethylene, and half without and let us know how it turns out.
Also, as far as I know it generally wouldn't make any sense to try to ripen fruits which produce low levels of ethylene on their own and are considered non-climacteric, with ethylene-producing fruits. If they don't show a climacteric peak and a spike in ethylene production after being picked, then it's probably because they aren't sensitive to ethylene and don't really use it to ripen. It probably wouldn't do any good and may just cause them to spoil faster. Just because ethylene causes a banana or avocado to ripen, doesn't mean it will cause a grape or strawberry or bell pepper to ripen. It's not a universal fruit ripener.
About 80% of these pods ripened in under a week just by hanging the branch in a small closet
That's a branch? Incredible.
Always something to discuss in the hobby eh? I was trying very hard to only pick pods that I could see were already showing signs of ripening no matter how small. I was losing sunlight and did pick a few that were 100% green. I think I'll set them aside and see how they do.
Thanks for the responses POTAWIE. You too Justaguy.
As you can see in the pic, most pods were a long way away from ripening. You'd be better off with slightly ripening pods but like tomatoes unripe fruit will continue to ripen, just don't expect seeds to mature any further
I've got lots of all green chiles I still have to pick soon and I'm quite sure many will ripen like most other years. I'll try to take pics of the process
I don't have much experience trying to ripen fully green annums, since I usually just use them green at the end of the season, but I've ripened tons of completely green habaneros and other chinenses and baccatums off the plant. Habaneros and some baccatums (e.g. hot lemon/aji limon) seem to ripen very quickly and easily off the plant, more so than other varieties. Even very immature habaneros will ripen to either their final color, or a slightly lighter version of it off the plant, from my experience.
I've been wondering about this, if the seeds mature when the fruit is ripened off the plant. Have you tried to germinate some or just going by looking at the seeds?
I've been wondering about this, if the seeds mature when the fruit is ripened off the plant. Have you tried to germinate some or just going by looking at the seeds?