You’re not alone if you’ve ever brought home a bunch of unripe bananas and noticed that other fruits in the area ripen faster. Bananas are known to release ethylene, a chemical that can hasten the ripening process in other fruits. This is how it works.
HOW BANANAS HELP RIPEN OTHER FRUITS
Fruits release ethylene, a hormone that naturally occurs in plants. It is produced by almost all parts of a plant, including the stems, leaves, stems, flowers, and roots.
The fruit itself produces ethylene throughout the ripening process. As the fruit matures, it begins to release ethylene, which causes a sequence of physiological changes that eventually lead to ripening. The degradation of chlorophyll, the synthesis of new pigments, the softening of the fruit, and the generation of odor and flavor components are all caused by ethylene.
Because of their capacity for ethylene production, bananas are frequently used to ripen other fruits. The ethylene that bananas release when they are close to other fruits can hasten the ripening of other fruits. This explains why a bunch of bananas may speed up the ripening of surrounding pears, apples, and avocados.
It is important to remember, though, that not all fruits react to ethylene in the same manner. When it comes to ethylene production, fruits can be classified into two: climacteric and non-climacteric. During the ripening phase, climatic fruits such as bananas, tomatoes, and apples produce a burst of ethylene even after being picked. So they continue to ripen after harvest.
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Non-climacteric fruits, on the other hand, such as grapes, strawberries, and pineapples, do not produce ethylene after harvest. Hence, they stop ripening once picked, and storing them together with bananas will not help them ripen either.
HOW TO TAKE ADVANTAGE OF ETHYLENE IN BANANAS
It’s not only practical to use bananas to ripen other fruits; doing so can also help you save money. You can purchase unripe fruit and utilize a ripe banana to hasten the process rather than spending more money on pre-ripened fruit. To do this, place unripe fruits in a paper bag together with a ripe banana to accelerate ripening. The ethylene will be trapped in the bag, hastening the ripening process. Just be mindful not to keep the fruits in the bag for too long as they may start to spoil from getting overripe.
This method of fruit ripening is also natural and free of chemicals, making it a better choice for you and your family. In large scale banana production, chemicals are used instead of the natural ethylene to ripen bananas and other fruits.
One common ripening agent is calcium carbide (CaC2). Calcium carbide is a chemical substance that produces acetylene gas when it combines with water. Because it causes the release of ethylene gas in the fruit, this gas can be employed to swiftly ripen bananas. However, several countries prohibit the use of calcium carbide due to safety concerns, as it can produce harmful byproducts.
Another ripening agent is ethephon, a synthetic chemical that is often used as a plant growth regulator. During post-harvest of fruits, it stimulates the production of ethylene gas to ripen fruits.
In conclusion, because bananas produce ethylene gas, they can hasten the ripening of other fruits. This method can be useful for swiftly ripening fruits, but it’s crucial to be aware of which fruits are sensitive to ethylene and to watch them closely to prevent over ripening.
