Nothing really, unless it's UV light. Just a little UV light that's not directly on it to cause it to heat up. Getting some UV light can help slow the breakdown process that causes the banana to turn that black color you see when they have been sitting for awhile. Keeping bananas in the dark will actually dramatically speed up this process. Some black is good if you like your banana sweeter and is really good for making banana pudding. It's not that their is more sugars, but the sugars start to breakdown making then more potent to your taste buds.
The apple would still be red. To understand why, you need to understand exactly how the eyes perceive color.
Light is a form of electromagnetic radiation, which exists in varying wavelengths. Within the retina of the eye, there are a form of cells known as cone cells. These cells perceive this electromagnetic radiation, and we perceive differing wavelengths of this radiation as color. The human eye possesses three different types of cone cells, each of which is sensitive to a different wavelength of electromagnetic radiation. One is sensitive to red, another to green and another to blue. These three colors can be mixed and matched to form hundreds of thousands of different spectra. When all three colors are mixed, we perceive the color white, and when they are absent, we perceive black.
Different materials absorb different wavelengths of electromagnetic radiation, and reflect others back. Exactly what wavelengths of light are reflected back determine what color our eyes perceive the object to be. Objects that reflect back all wavelengths of light are viewed as white, and objects that absorb all wavelengths of light are visible as black. If an object allows light to traverse through said object, it is said to be transparent, or translucent. If an object does not allow light to be transmitted through itself, it is said to be opaque.
So to answer your question, since white light contains all color spectra visible to the human eye, it also contains red wavelengths of electromagnetic radiation, which the apple will reflect. Thus, the apple will remain red while under white light.
Any full spectrum light such as suns light will the color of the apple appear red. Any partial spectrum light which contains red will also work. This result is due to the refection of red light by the pigments in the apple's skin. All other colours are absorbed.
There are different types of apples; some are red at fruition while others are green. So it depends on the variety of apple.
red, the other colours that white light is made of are absorbed
it would turn black
black
The red apple is more sweet and the green apple has chances of being sour.
nope red apples are way jucier then green apples
I actually did an expirament on this topic. Red apples rot faster then green apples. This is due to the acidity in the green apple that keeps the green apple fresher. If you cut a green apple and a red apple in half, you will find that the red apple will start to brown slightly before the green apple.
green
A green apple is more Sour!
a green apple is more sour and jucier than a red apple and a red apple just tastes like apple juice OBVIOUSLY!
a coulor of an apple is red but there are green apple so it probally means red and green
my opinion is the green granny smith apple
green apples contain more soluble fiber, and around .98 grams less sugar than red apples on average.
red
No. Apple trees are genetically programmed to produce red, or green, or yellow apples. When the flower is fertilized, the fruit begins to grow and is green in color. As it matures, it turns its characteristic color and this means that the apple is now ripe.
A purely green apple would look black under purely red light. If the apple were not purely green, it would look dark red. If the light were not purely red, the apple would look dark green. This is because red light does not reflect off purely green objects, and it is the reflected light which we see.