Banana is a fruit rich in nutrients and very good for health. When ripe, bananas will gradually change color from green to yellow, then brown due to exposure to the ethylene gas produced by the banana itself.
The life cycle of a banana is very colorful – it begins with a deep green, turns to a delicious golden yellow, and ends (if not eaten before) an unappetizing brown. But what causes this discoloration, and what causes bananas from green to eventually turn brown? Turns out, bananas produce a lot of gas for their own good.
But why do bananas when ripe often appear brown spots and quickly become unsightly?
Yes, these spots are a natural sign of banana ripening. You see, like all fresh produce, your bananas are raw. It takes in oxygen to convert sugar into energy and releases carbon dioxide. This is the process of its respiration .
These spots are a natural sign of banana ripening.
This “respiration” process of the fruit and vegetable happens faster as it ripens. For most fruit, the breathing rate is slower during growth. The growth and ripening of bananas are different.
The banana’s breathing is slow at first, when it’s ready to ripen, it releases a chemical that increases respiratory rate. At this time, the starch in the banana will be converted into sugar and create a wonderful flavor for this fruit.
With this respiration process, eventually the starch in the banana is completely converted into sugar and it begins to appear brown spots and then goes to the spoiled (rotten) stage.