How to Brown Bananas Faster
As bananas ripen, they experience chemical changes. Green bananas contain chlorophyll that breaks down during the ripening process. Bananas, like all ripening fruits and veggies, release gases as they ripen. Ethylene, a gas released in this process, accelerates further ripening. Fruits also require oxygen to grow ripe. So, in order to ripen a banana faster, you need to expose it to higher levels of ethylene and allow it to breathe oxygen. A simple paper bag traps the ethylene and lets in air, thus browning your bananas. Adding other ripening fruits will speed up this process as well. Does this Spark an idea?
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Instructions
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Place bananas in a brown paper bag.
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Add a tomato and an apple to the bag.
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Roll the top of the bag to seal. Closing the bag is key, since you need to trap the gases released from the fruit.
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Store the bag in a warm place. Your kitchen counter or a sunny spot near a window work best. Do not refrigerate since cool temperatures slow the ripening process.
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Open your bag after 24 hours to check for desired ripeness. Continue to ripen until bananas reached desired brownness.
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Tips & Warnings
Do not use a plastic bag because these bags allow to much ethylene to escape.
References
- Photo Credit Jupiterimages/Photos.com/Getty Images
