Quote:
Originally Posted by stumpy4700
Why with an apple?
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" * Most fruits, including bananas, ripen in essentially the same way. The key to ripening is the release of a gas called ethylene.
* Ethylene is released when something traumatic happens to the fruit -- like when it's picked, or the skin is pierced, or when a fungus or bacteria attacks it.
* When the ethylene is released, this "turns on" a bunch of enzymes in the fruit. These enzymes do all kinds of things, including helping to change starch into sugar."
"Bananas produce enough ethylene on their own, you can use them to ripen other fruits. If you put a banana in a paper bag and add to it, say, an unripe pear, the ethylene that the banana releases will also tell the pear to get to ripening."