Why Do Bananas Turn Brown?

Overview

• Bananas undergo a color transformation from green to yellow to brown as part of their ripening process.
• Ethylene gas plays a crucial role in the ripening and browning process.

Ethylene and Ripening

• Bananas and most fruits produce and react with ethylene, an airborne hormone.
• Ethylene's Role:
  • Signals the ripening process.
  • Breaks down acids in fruit, softening it.
  • Chlorophyll pigments (green hue) degrade to yellow.
  • Leads to a sweeter and softer fruit.

Enzymatic Browning

• Bananas produce more ethylene than most fruits, accelerating their ripening.
• Brown Spots Formation:
  • High ethylene levels cause yellow pigments to decay into brown spots.
  • Known as enzymatic browning, similar to bruising.
  • Bruised bananas produce even more ethylene, accelerating browning.
• Ripening in a Bag:
  • Trapping ethylene with bananas in a paper bag hastens ripening.
  • Prolonged exposure can lead to overripening and rot.

Practical Implications

• Understanding ethylene's role allows for better handling and storage of bananas to control ripening.
• The concept of ethylene trapping can be used to manage the ripeness of bananas at home.

Conclusion

• Bananas' transition from green to brown is driven by natural processes involving ethylene.
• Proper management of ripening conditions can optimize banana freshness and prevent waste.