Why do Banana Ripen Faster than We Expected?

Ripen banana hanged on the hanger by street vendor

in the tropical country

Banana is the most popular fruit in the world (some resource said tomato is the most popular, but I consider tomatoes as vegetables), thus not surprising that almost all of us consume banana frequently.

Some of people even eat banana in form of fresh and processed bananas every day. We ourselves often eat fry banana in addition to fresh ones.

I believe that many of us can’t eat all bananas we bought every day, every other days or every week, it is because some are too ripen to be eaten in the following days.

Then why do banana ripen faster? The answer that banana is one of fruits that has higher Ethylene (C2H4) content, a kind of hormone in banana or fruit.

If we put other fruits in the same bag of banana, then bananas emit Ethylene in form of gas, the Ethylene circulates in the bag to stimulate other fruits ripen faster.

Over ripen banana

In addition to banana, the following fruit content higher Ethylene, thus could ripen quickly than other fruits:

- Melon

- Avocado

- Apples

- Pears

- Peaches

- Cantaloupe

- Mangoes

- Papayas

- Apricots

Simple ways to prevent bananas ripen quickly are:

- Store individually, not in bunch of bananas

- Separate the brown and green

- Do not wrap in the plastic bags

- Hang banana in the banana hangers.

Have you experienced with bananas ripen quickly than you expect?