Fruits in the first group produce very small quantities of ethylene and do not respond to further exposure to ethylene. These should be picked when fully-ripe to ensure good flavor quality. F ruits in Group 2 produce much more ethylene as they ripen. Exposure to additional ethylene will result in faster and more uniform ripening. Check them everyday to make sure none are getting too ripe or start to spoil.
Bananas produce more ethylene than some of the other fruits.
So, if you want to encourage the process even more, add a banana or two to the bag. Of course if you want to slow down the process leave the bag open and store at a cooler temperature or place the fruit in the refrigerator. Cooperative Extension programs are available to any individual or group without regard to race, color, national origin, sex, age or handicap. Named products are used for clarification and ease of discussion only and are not necessarily endorsed or promoted by the University of California Cooperative Extension.