All fruit produce ethylene gas in order to ripen, so by keeping your apples and bananas together in the open you are speeding up the ripening process. Bananas ripen faster than apples, which is why they spoil first.
A banana takes on a slight bend as it ripens. A green, unripe banana is usually straighter.
Yes, because as the fruit ripens, it gives off ethylene oxide gas which speeds up the ripening and consequently the rotting also. When you buy green bananas, putting them in a bag causes them to turn yellow faster.
An apple sour candy with a small hint of banana
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.
an apple turning green to red. a banana turning green to yellow.
Kiwi's and Banana's
Green spots on bananas are caused by the presence of chlorophyll, a pigment that gives plants their green color. These spots indicate that the banana is not fully ripe yet. As the banana ripens, the chlorophyll breaks down and the green spots turn yellow, indicating that the fruit is ready to eat.
Red=apple Yellow=banana Green=spinach, green beans
red
Green and Yellow
it ripens
Well, isn't that a happy little question! Mold can grow on both green and red apples, but the sourness doesn't necessarily make a difference. Mold growth depends more on factors like moisture and air exposure. Just remember, every apple is special in its own way, and they all deserve a chance to shine!