In my experience that banana is what ripens all other fruit that is remotely near it. That apple hasn’t got much time left before it suddenly is rotten
Which is funny because apples produce more ethylene gas, but they don’t react as intensely as bananas, which just rapidly decay
Hmm. I've always thought that bananas released the most ethylene; and that they can be used to ripen other fruit (or ripen themselves faster if you put them in a bag or something). ... But this seems to suggest it is apples that should be used for that - unless there's a significant difference between 'produced' and 'released'.
In any case, I guess it's something I might revisit and reassess.
wait till you hear about bananas and tomatoes!
brown bananas > yellow bananas
fite me
Let's go outside.
Just starting to brown / sparse brown specks is absolutely perfect. Not too soft that they become slimy, but peak sweetness
We can pretty much halt aging in apples using a gas made of this stuff
Is that supposed to be the cytokine, or the gas dichlorocarbene?
Whoops, should have been https://en.wikipedia.org/wiki/1-Methylcyclopropene it blocks ethylene receptors that a bunch of plants use for regulating ripening and responding to stress conditions like drought, flooding, high salt, etc.
i can also halt aging in apples by eating them
As an added benefit, it reportedly has anti-doctor properties.
That apple is black and dusty inside by now. Next stage, slow shrivelling.
Limited to the (dry, floury) breeds for juice in my experience. And that one that looks like an apple made for eating but acts like the floury sort.
