Testing bananas? PLEASE HELP?

Question

ok..i tested to see if packaging affected the ripening of a banana? I put green bananas of the same colour, ripeness, size (approximately)..etc. one in a paper bag that was sealed, one in a plastic bag that was sealed, one in a plastic bag with holes, one in a paper bag with holes, and one withouth any covering as a control....

i thought that the one in the sealed paper bag would turn yellow first because of the release of ethylene gas etc..but in my experiment the control turned yellow first...can someone explain why this has happened does this mean that if you don't use packaging it will ripen faster?

Answer 1

What you inadvertently did was to preserve your bananas if they were broken up from a bunch . The best way to keep a banana from ripening is to separate the bunch into individuals. Remember also that bananas are exposed to chemicals that prevent ripening until they are where they are to be marketed. How much chemical gases are still in their environment would be hard to tell. By sealing them up you may have sealed in the material that prevents ripening. To test you need bunches that are all from the same box and they should probably be washed of any chemicals. Ethylene is a product of plant cells and forms in any plant part. Any damage will increase ethylene. Any plant that has flowers that are passing or leaves that are dying will produce it also. If one bunch of bananas has been more abused than another, even from the same box, they will make more ethylene and ripen faster. Look at the link below, the whole thing, but especially the section near the end with respect to plant hormones and you will get some ideas. Keep in mind that plastics and bags may have ethylene unlooked for to throw off results so the type of plastic might be important. Glass containers need some consideration, yes?