Comment on YSK: A simple trick to keep your bananas ripe for a lot longer.

HootinNHollerin@lemmy.dbzer0.com ⁨3⁩ ⁨weeks⁩ ago

• mushroommunk@lemmy.today ⁨3⁩ ⁨weeks⁩ ago

  This poster doesn’t know what they’re talking about. The bananas are picked green, stacked in a warehouse, and then the whole thing is fumigated with ethylene gas. This triggers the ripening process. It doesn’t come from the stem or anything like that (in commercial setting, if left as a bunch on the tree maybe)

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  • bobgobbler@lemmy.zip ⁨3⁩ ⁨weeks⁩ ago

    You… must have never bought bananas then?

    The banana still produces ethylene gas, increasing as they get more rip. Regardless of what started the ripening, it doesn’t just stop because you’re no longer pumping gas.

    And OPs tip 100% works.

    So what the fuck are you even talking about lol?

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    • mushroommunk@lemmy.today ⁨3⁩ ⁨weeks⁩ ago

      Have you tested it? Thoroughly? Side by side in controlled conditions? Tell you what, I’ll post my sources. You post yours, and we’ll compare.

      [Source one] (youtu.be/cHu10C1DAds?t=13m) - Ann Reardon tracked down the origin of this myth and put it to test. She’s got an actual degree in food science and makes it approachable for people without a science background. She shows clips of the bulk gassing. I got curious and tested it at home with a similar method to her except I used entire bunches of bananas and gave each bunch their own room to control the process more. I did control for sunlight and temperature as best I could do those were equal across the bunches. The fridge banana was indeed the only one that didn’t ripen at the same time as the rest.

      Source two - a paper discussing how ethylene gas works to trigger ripening and that bananas (and other fruits) are picked green and then gassed with ethylene to control the process. It talks about how this gassing kicks off the process and once it starts there’s no stopping it because the enzymatic processes have begun and enough ethylene gas has already permeated the membrane. It also mentions needing hypobaric conditions to stop mature fruit from speeding up the ripening of immature fruit. Which a fridge although not negative pressure is closer than ambient.

      Source two - External application of ethylene to induce ripening suppresses a bananas internal production of ethylene gas. It’s already producing less than it would on a vine because it doesn’t need to.

      Okay now where’s yours?

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    • panda_abyss@lemmy.ca ⁨3⁩ ⁨weeks⁩ ago

      I think we need to buy 4 bunches of bananas from the same grocery store, split two, leave two out but apart. Then record the results

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  • PopcornPrincess@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    OP is ai

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    • obinice@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

      Source?

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      • neukenindekeuken@sh.itjust.works ⁨3⁩ ⁨weeks⁩ ago

        His answer seems slightly human but is confidently incorrect?

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