Bananas ripen from green to yellow-green to yellow to slightly freckled to deeply freckled to bruised to black to rotten. A process called oxidation, starts. and it basically lets ethylene out of the fruit. The more ethylene that a fruit releases the more it ripens. The ethylene produces a gas called amylase which breaks down the starch in the bananas (starch is hard), and turns it into sugar, ( makes it soft.). Amylase then makes an enzyme that is called pectinase, which breaks down the cell walls of the banana (making it softer).
Do you mean why do bananas ripen quicker than most fruits, if that is your question, it''s because the inside of a banana is mushy and when the sun hits it the water inside evaporates and makes the fruit ripe.
because banana was green color.. but if they are ripening they turn yellow .
your means why they ripening faster than other fruit ??
because banana is different
they ripe because they arent in sunlight the last time i had bananas mom left them outside by mistake and they are still good and yellow
Yes. You can safely eat the ripe banana during pregnancy.
A ripe banana had more time to go through mitosis rather than an unripe banana had a lower time
The opposite of a ripe banana is a green (unripe) banana.
Ripe banana, because insects love to eat sweet things.
The opposite of a ripe banana is a green (unripe) banana.
In a ripe banana, it is yellow and the outside is pretty much yellow. By unripe do you mean under ripe? If so, the banana is green, hard, and unappealing.In an over ripe banana, the insides are brown, squishy, and disgustingThe outside, too, is black, brown, yellowish, and squishy.
The pH of a ripe banana is about 4.5 to 5.2, a weak acid.
Yellow
About 70 in a medium banana.
That chemical is ethylene gas.
you have to leave it in some water in the fridge for 5 minutes then its ripe hope that helped :)
A banana is a fruit but it grows on a herbaceous plant.