Ripe bananas release ethylene because they naturally produce this plant hormone to speed up their ripening process.
Ripe bananas produce a lot of ethylene through a natural mechanism that starts in their cells. This occurs in the internal tissues, where an amino acid called methionine plays a central role. From this methionine, a series of enzymatic reactions take place, particularly with the enzyme ACC synthase, which produces a key compound called ACC. Another enzyme, ACC oxidase, then takes over to transform this ACC directly into ethylene. When bananas begin to ripen, these enzymes work in overdrive, releasing a large amount of ethylene that proliferates in the air around the fruit. That's why you often notice that a well-ripened banana speeds up the ripening of neighboring fruits. It's a real fruit domino effect, all thanks to a few superactive enzymes hidden in the banana.
Temperature clearly affects the release of ethylene by bananas: when it's warm, they produce more, thereby accelerating their ripening. In contrast, cooler temperatures slow this process down: the chemical reactions that generate ethylene proceed at a slower pace. Humidity also plays a role, as too much ambient moisture can cause the banana to rot before it reaches optimal ripeness. Then there's air: good ventilation dissipates the released ethylene, reducing its multiplier effect on other nearby fruits that are well protected. Finally, enclosing bananas in a sealed bag, on the contrary, promotes a rapid concentration of ethylene, causing all these fruits to ripen much faster.
When ethylene arrives, it's somewhat the moment when the banana accelerates its ripening process. This gas acts as a biological messenger that speeds up several internal changes in the banana. First, it leads to the breakdown of starch (that floury stuff that makes the banana hard and not sweet when green) into simpler sugars, making it tender, yellow, and frankly better tasting. Then, under the influence of ethylene, chlorophyll — you know, the pigment that gives it the green color — starts to degrade, revealing the beautiful yellow pigments. This gas also softens the skin by breaking down substances called pectins, which normally act as a sort of cellular "glue": less pectin means the skin is softer. Finally, ethylene stimulates the production of various flavors, which explains why your banana becomes so fragrant as soon as it is perfectly ripe.
The amount of ethylene that bananas emit varies quite a bit depending on the variety. For example, the well-known Cavendish variety generally releases a lot of ethylene once ripe, explaining why it quickly goes from yellow to overripe in your kitchen. In contrast, some bananas like the plantain variety produce significantly less ethylene, ripen more slowly, and store better. Other, less common varieties, such as the red banana, also emit a moderate amount of ethylene, influencing their ripening speed and preservation. These differences between varieties often depend on specific genetic factors that regulate the natural production of ethylene by the fruit.
Bananas are part of climacteric fruits, which means they continue to ripen after being harvested and produce a lot of ethylene. However, they are not the absolute champions; some fruits, like apples, also release large quantities. In contrast, fruits like avocados, which are also climacteric, generally produce less ethylene and sometimes ripen more slowly. Peaches and pears emit quite a bit of ethylene, just enough for us to use them to accelerate the ripening of other fruits placed nearby. Ripe tomatoes also produce their share of ethylene, but they are generally a notch below bananas, which are known to significantly speed up the ripening of neighboring fruits in the basket.
The commercial use of ethylene to precisely control the ripening of fruits has greatly revolutionized the modern fruit industry.
A common tip to slow down the ripening of bananas at home is to wrap the stems in plastic or cling film, thereby limiting the release of ethylene.
Some professionals store bananas in ventilated rooms specifically to control the level of ethylene and better manage their ripening.
Ethylene, responsible for the ripening of bananas, is actually a gas that acts as a natural plant hormone.
As it ripens, ethylene stimulates the degradation of chlorophylls (green pigments) and the formation of new pigments, as well as chemical compounds such as polyphenols, which oxidize upon contact with air to form the characteristic brown spots and discoloration of ripe bananas.
No, the levels of ethylene produced naturally by fruits are very low, non-toxic, and safe for human health during typical household exposure.
Other fruits known as climacteric, such as apples, pears, avocados, tomatoes, mangoes, and melons, are also significant producers of ethylene and can therefore accelerate the ripening of nearby fruits.
To slow down the ripening, place the bananas in a cool, ventilated area, keep them away from other fruits that produce ethylene, and consider covering their stems with plastic wrap to limit their exposure to ambient ethylene.
Yes, that's correct. Ripe bananas produce ethylene, a gaseous plant hormone that stimulates and accelerates the ripening process in nearby fruits such as apples, avocados, or tomatoes.
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