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Speed up or slow down banana ripening

Updated on July 27, 2012
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tips about ripening bananas

You bought 3 sepi or fingers of unripe bongoran bananas, with 12 pieces of bananas per sipi. This is your and everybody’s favorite because this species of banana fruit smells fragrant and taste so sweet when eaten ripe.

Now they’re exactly ripe and served during meals. The most that an adult can consume of this kind is 2 pieces a day. If there are 4 members in the family, the banana consumption is 8, so the family will have to eat the 3 sipi or 36 bananas in 4 or 5 days. At the 5th day on, experience dictates the fruit is no longer palatable as it is at its exact ripened age. As days wore on, it ages and taste no longer agreeable.

What happens? Some bananas got rotten, are wasted and end up in the garbage.

At this juncture, you may say I wish that bananas and all fruits for that matter stay as is upon reaching their exact ripening age, so that any time I need them, they’re always okay to the taste. Wishful thinking? No! Indeed it’s natural for things like fruits to undergo such stages, but we can do things about them to suit our needs. We can speed up or slow down the ripening of bananas and other fruits. We can slow down the ripening process of bananas to maximize their usability. We can likewise speed up their ripening if the need is immediate.

How to slow down ripening process of bananas

Store under-ripe bananas at normal room temperature. Don’t cover the bananas. Don’t place apples or pineapples in the same room where the bananas are. Apples and pineapples emits ethylene gas which speeds ripeness.

Put ripe bananas in the vegetable crisper to slow down the reaction of the ethylene gas. The banana peel turns brown from the cold, but the fruit inside is still fine even for a week’s time. Peeled bananas placed in freeze-resistant container can be eaten like popsicle with no sugar added.

How to speed up the ripening process of bananas

In themselves bananas ripened by producing ethylene, thus by adding more ethylene to the atmosphere will hasten banana ripening further.

If we want unripened fruits like tomatoes, apples, pears, melons, citrus, pineapples, avocados, peaches, persimmons, dates, mangoes and papayas to ripen at a faster rate, we can simply placed them altogether in a paper bag with a ripened banana. The ripe banana releases ethylene which joins with the increasing rate of the same gas produced by the fruits as they ripened. Because the banana and the different fruits are all covered inside the bag, their combined ethylene produced are trap and ripen them faster. The ethylene gas is the fruit’s natural ripening process. About 48 hours, the fruits are ripe.

Candle Bush or senna leaves when wrap around bunches of bananas quicken ripening as practiced by the people of Uganda. Growing in the savannah grasslands with stalks of yellow flowers looking like fiery candles, senna is likewise a cleansing and medicinal herb that cures malaria and constipation, fights fever and infection, and stimulate digestion.

Ethylene is harmful to many fruits, vegetables, and floral items.

Ethylene gas has its drawbacks. It can damage many plants, flowers, vegetables and fruits by hastening the aging process and lowering the product quality and shelf life.

Apples, avocados, bananas, melons, peaches, pears, tomatoes, citrus, pineapples, persimmons, dates, mangoes and papayas are plants that produce ethylene should be stored separately from broccoli, cabbage, cauliflower, leafy greens, lettuce, etc. to protect them from damage and harm.

Ethylene in amounts enough to cause harm to sensitive plants named above may likewise be stored away from propane, diesel and gasoline powered engines because they are also known to emit ethylene.

For me, banana is a clean and nutritious fruit, with each fruit provided with a protective peel as covering. They contain many nutrients such as: vitamins A, B1, B2, B3, B5, B6, B9, C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc that are known to cure ills. Compared to an apple, a banana has 4 times the protein, twice the carbohydrate, 3 times the phosphorus, 5 times the vitamin A and iron and twice the other vitamins and minerals. It is rich in potassium.

Calcium Carbide vs Ethylene Gas

Calcium carbide is a ripening agent used in some countries. It produces acetylene when dissolved in water. Acetylene ripens fruit. But acetylene has been known to cause negative effect on the nervous system. Calcium carbide may have levels of phosphorus and arsenic. In the United States and other countries, the use of calcium carbide is prohibited to ripen fruit. Most countries use ethylene gas to ripen fruit. Ethylene gas is a natural product of fruit to help in its ripening process.


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    • nick071438 profile imageAUTHOR


      6 years ago from City of Catbalogan, W, Samar, Philippines

      I am indeed gratified to hear that you've found this hub helpful. Thank you ellebyam and hope that others will find the same like you do.

    • ellebyam profile image


      6 years ago from North and South Poles

      This is a very informative hub. Thank you for sharing, voting all the way up.


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