Does temperature affect the rate at which banana ripens?

Answer 1

Bananas don't ripen due to temperature, it's methane gas.

In nature, the tree emits a small amount of methane gas, which starts off the ripening process. The bananas themselves, as they begin to ripen, release more methane, which stimulates the rest of the bananas in the hand (bunch) to ripen.

Because bananas are shipped so far around the world, they are picked green (before the tree releases any gas), and they get to the US completely green. The produce distributors stack the boxes (that's why they have holes) and pump gas around them to start the ripening process. Once they get started, then they continue to produce their own gas and keep ripening.

If you want them to ripen faster, put them in a paper bag (keeping the gas more concentrated). If you want to slow them down, separate them and allow more air to circulate.

Refrigerating or freezing bananas is bad, it only makes the fruit mushy. Room temperature is best.

-KEEP RUNNING! . The ripein process is due to a defense mechanism in the fruit, which is activated when the fruit is cut from the tree.

There are three main factors involved in the ripening and browning process, they are: enzymes, oxygen and phenols. Enzymes are protein-like substances that speed up or initiate chemical reactions. Phenols are defensive mechanisms the plant uses to fend off insects and microbes. The specific enzyme is called polyphenoloxidase. When the banana is attacked, the phenols are activated in the presence of oxygen by this enzyme. In this process the brown color is produced as a side effect. The first time the banana is attacked is when it is cut from the tree. Exposure to cold air, certain gases, and physical damage of the fruit will hasten the process.

The enzymes that break the starch into sugar, which makes the banana soft and ripe, work better at room temperature. This is why a banana stored in a refrigerator will not ripen a fast as one stored at room temperature. The skin will turn black, but the meat of the fruit will stay firm if refrigerated.

Answer 2

Yes, temperature does affect the rate at which a banana ripens. Bananas ripen faster in warmer temperatures due to increased enzymatic activity, leading to the breakdown of starches into sugars and softening of the fruit. Cool temperatures can slow down the ripening process and can be used to extend the shelf life of bananas.

Answer 3

Don't refrigerate

Whatever you do, DON'T place them in the fridge. Leaving them on the counter is good enough. To hasten the process some, place them in a brown paper bag and close the bag. The ethylene that's produced by the ripening process actually speeds it along. The oxidation will actually cause noticeable warming of bananas in a closed container.

Banana can also be ripened by either plastering it with mud, by external application of chemicals that release ethylene gas, or by smoke.

Another easy way is by placing the green bananas in a paper bag with a ripe apple. The same type of chemical is given off by the apple, and keeping them together in a paper bag allows a higher concentration, while still allowing oxygen to reach the fruit and also preventing moisture condensation. (Tomatoes also work, but the tomatoes themselves may over-ripen.)

One Caution When Ripening

The conditions around rapidly-ripening bananas may also grow mold.
You can ripen a banana by storing them in brown paper bags.

Answer 4

During the ripening process, bananas produce a plant hormone called ethylene, which indirectly affects the flavor. Among other things, ethylene stimulates the formation of amylase, an enzyme that breaks down starch into sugar, influencing the taste of bananas. The greener, less ripe bananas contain higher levels of starch and, consequently, have a "starchier" taste. On the other hand, yellow bananas taste sweeter due to higher sugar concentrations. Furthermore, ethylene signals the production of pectinase, an enzyme which breaks down the pectin between the cells of the banana, causing the banana to soften as it ripens.

Answer 5

Increasing the room's temperature, exposure to ethylene gas, storing the fruit in an enclosed container, such as a paper bag, and exposure to fruit that has already ripened, will accelerate the ripening process.

Answer 6

Sunlight itself does not affect bananas after it has been harvested. Direct sunlight will heat a banana, and that is what will accelerate the ripening process of bananas or any fruit for that matter. Heat will accelerate the transformation of starch into sugar.

Answer 7

Temperature accelerates the biochemical process that causes ripening. During the ripening process, bananas produce a plant hormone called ethylene, which indirectly affects the flavor. Among other things, ethylene stimulates the formation of amylase, an enzyme that breaks down starch into sugar, influencing the taste of bananas. The greener, less ripe bananas contain higher levels of starch and, consequently, have a "starchier" taste. On the other hand, yellow bananas taste sweeter due to higher sugar concentrations. Furthermore, ethylene signals the production of pectinase, an enzyme which breaks down the pectin between the cells of the banana, causing the banana to soften as it ripens.

Answer 8

Yes, temperature effects the rate at which bananas ripen. The ripening process is a chemical reaction controlled by the presence of ethylene gas. Like all chemical reactions, its rate is temperature dependent, decreasing at cooler temperatures.

Answer 9

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Answer 10

Release of Acetelene gas sets in the process of ripening in banana