Tag: Ethylene

While many fruits contain active compounds, bananas famously produce ethylene, a gaseous plant hormone responsible for ripening. The question of which hormone is found in bananas is more complex than it appears, as the answer depends on whether you mean plant hormones or human-impacting compounds.

Many people believe bananas directly contain mood-boosting hormones, but a key distinction exists: bananas release the plant hormone ethylene to ripen, while providing precursors that allow the human body to produce its own hormones. As climacteric fruits, their hormonal activity is primarily about their own life cycle.

According to the Food and Agriculture Organization (FAO), roughly one-third of all food produced globally for human consumption is lost or wasted. A key factor in mitigating this waste is cold storage, which provides the ideal environment for keeping perishable items fresh and is the primary reason why fruits preserved in cold storage last longer. This process slows down the natural decay that begins as soon as a fruit is harvested.

Did you know that up to 22% of fruits and vegetables are lost post-harvest due to spoilage? The answer to what chemical makes fruit last longer lies in understanding and controlling the natural ripening process with modern science and technology.

Bananas produce a natural, colorless, and odorless gas called ethylene. This simple hydrocarbon compound acts as a plant hormone and is a key driver behind the ripening process, not just for bananas, but for many other fruits and vegetables as well. The gas signals the fruit to undergo physiological changes that result in the familiar transformation from firm and green to soft and sweet.

An unripe banana is green because it is rich in chlorophyll. As this climacteric fruit ripens, a complex biological process begins, triggered by the release of ethylene gas, which leads to the breakdown of this green pigment. The degradation of chlorophyll is the reason behind the visible transition from green to the familiar yellow hue.

Overripe apples produce ethylene gas, which can cause the waxy cuticle on their skin to turn from a solid to a liquid state, resulting in a greasy or oily feeling. This phenomenon, sometimes mistaken for grease, is actually a natural process related to the fruit's maturation. Understanding this waxy truth can help consumers know what to expect from their produce.

According to botanists, fruit ripening is a complex developmental process regulated by genetic, hormonal, and environmental factors. This natural process explains precisely why does fruit become sweeter as it ripens, converting stored energy into delicious sugars and making it appealing to seed-dispersing animals.

According to plant physiologists, the process of fruit ripening involves a coordinated series of metabolic changes, with a primary transformation being the breakdown of complex carbohydrates into simple sugars. This article explores how does starch content change in ripening fruit and the biological mechanisms that drive this process, which affects flavor, texture, and nutritional value.

In a green, unripe banana, starch can account for up to 80% of its dry weight, while sugar content is relatively low. This composition changes significantly during the ripening process, a natural phenomenon that transforms the fruit's texture, taste, and nutritional profile.