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Simple question re apples and bananas

BillyJoe

Penultimate Amazing
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Do apples cause bananas to go off faster if stored near, next to, or in contact with them? If so, what is the mechanism?

thanks,
BillyJoe
 
Thanks girls but....

So far I have "ethylene" and "silly mouse' and "Green, leafy vegetables are highly sensitive to ethylene gas".
Why do I think I do not yet have a comprehensive answer to my...er......quiz question?

:cool:

BillyJoe
 
Ethylene, emitted by ripe fruit, hastens the ripening process. I think that if you put a ripe or near ripe apple in the vicinity of other fruit it'll cause them to ripen too.
 
I believe you now have a comprehensive answer. So not another squeak out of you.
 
Lucy,

Well, I squeak only if stood upon and that hasn't happened yet.

But I'm not entirely happy with the replies:

For example why are we talking about the effect of apples on bananas. What about the effect of bananas on apples. My question implied a one way effect, which is the way it was put to me. Also the fruit - apples and bananas - was on a large plate sitting on a kitchen bench. Wouldn't the ethylene just dilute away into the air? Perhaps your theory would apply to fruit kept in a container. Either alone or with other fruit. Whether apples or bananas. Or plums for that matter?

See, it's not that simple is it?

BillyJoe
 
BillyJoe said:
Lucy,

Well, I squeak only if stood upon and that hasn't happened yet.

But I'm not entirely happy with the replies:

For example why are we talking about the effect of apples on bananas. What about the effect of bananas on apples. My question implied a one way effect, which is the way it was put to me. Also the fruit - apples and bananas - was on a large plate sitting on a kitchen bench. Wouldn't the ethylene just dilute away into the air? Perhaps your theory would apply to fruit kept in a container. Either alone or with other fruit. Whether apples or bananas. Or plums for that matter?

See, it's not that simple is it?

BillyJoe
Click to expand...

Apples produce more ethylene than other fruits (they're also used to make cider). And another way to speed the ripening of bananas is to seal them in a plastic bag because their own ethylene can also act as a catalyst.
 
BillyJoe said:

For example why are we talking about the effect of apples on bananas. What about the effect of bananas on apples. My question implied a one way effect, which is the way it was put to me. Also the fruit - apples and bananas - was on a large plate sitting on a kitchen bench. Wouldn't the ethylene just dilute away into the air? Perhaps your theory would apply to fruit kept in a container. Either alone or with other fruit. Whether apples or bananas. Or plums for that matter?
Click to expand...

Ok. In that case I don't know. Maybe apples produce more. Don't see why it should be one way.

As far as diffusing away is concerned: well, yes of course some of it will, but some will remain long enough to be absorbed. Also, there is a layer of air in the close vicinity of rough objects that is less mobile than usual (why we get goose flesh when it's cold - the hairs trap a layer of air - maybe not true.).
 
EG,

El Greco said:
Apples produce more ethylene than other fruits.
Click to expand...
Okay, that would explain why it was said that the apples on the plate would cause the bananas to go off more quickly. But I still wonder whether you would need a cover over the plate to have a significant/measurable affect.

El Greco said:
And another way to speed the ripening of bananas is to seal them in a plastic bag because their own ethylene can also act as a catalyst.
Click to expand...
Yes, that's makiing sense.

BJ
 
Well, Lucy, my dear....

LucyR said:
As far as diffusing away is concerned: well, yes of course some of it will, but some will remain long enough to be absorbed. Also, there is a layer of air in the close vicinity of rough objects that is less mobile than usual
Click to expand...
....maybe you are right! :)

But does anyone know definitively whether those bananas on the plate are going to go off significantly faster because of the apples on the plate right along side them?

BillyJoe
 
BillyJoe said:
Okay, that would explain why it was said that the apples on the plate would cause the bananas to go off more quickly. But I still wonder whether you would need a cover over the plate to have a significant/measurable affect.
Click to expand...

Perhaps. Maybe bananas are more sensitive to ethylene anyway, because my own test of sealing a mango in a plastic bag with three apples didn't exactly move the mango :(
 
BillyJoe said:


But does anyone know definitively whether those bananas on the plate are going to go off significantly faster because of the apples on the plate right along side them?
Click to expand...

Well, it surely depends at least on how ripe the apples and the bananas are to start with. As far as I understand it an unripe apple won't do much, but put a ripe or over ripe one near the bananas and something will presumably happen.
 
BillyJoe said:
For example why are we talking about the effect of apples on bananas. What about the effect of bananas on apples. My question implied a one way effect, which is the way it was put to me.
Click to expand...
It goes both ways. If I remember right, over-ripe bananas will produce quite a lot (more than your apples), but under-ripe bananas not so much. I'm 50/50 on this though; it's been a while.
Also the fruit - apples and bananas - was on a large plate sitting on a kitchen bench. Wouldn't the ethylene just dilute away into the air?
Click to expand...
Unless your kitchen is super-drafty, there will be enough in the imediiate area.
Perhaps your theory would apply to fruit kept in a container.
Click to expand...
It helps move things along faster, hence the use of ripening bowls.
Either alone or with other fruit. Whether apples or bananas. Or plums for that matter?
Click to expand...
What fruits and vegetables make ethylene?
Ethylene producers: apples, apricots, atemoya, avocados, bananas, cantaloupe, cherimoya, figs, guava, honeydew, kiwifruit, mamey sapote, mango, nectarines, papaya, passion fruit, peaches, pears, persimmons, plantains, plums, quince, tomato, and white sapote.


What fruits and vegetables are sensitive to ethylene?
Ethylene-sensitive (items sensitive to ethylene and will age more quickly): apples, asparagus (ethylene can cause toughness), bananas, broccoli (ethylene can cause yellowing), cucumbers (ethylene can cause yellowing), cut flowers, eggplant, green beans, leafy greens (ethylene can cause color loss), lettuce varieties (ethylene can cause spots), potatoes, soft-shell squash, and watermelon (ethylene can cause softness and mealiness of watermelon flesh).

http://66.102.7.104/search?q=cache:LtQPZb6f64IJ:www.aboutproduce.com/faq/ethylene.html
Click to expand...
 
So it appears that mangos aren't sensitive to ethylene, that's why my mango wasn't turned on by so many beautiful, hot ripe apples touching it.
 
LucyR said:
Well, it surely depends at least on how ripe the apples and the bananas are to start with. As far as I understand it an unripe apple won't do much, but put a ripe or over ripe one near the bananas and something will presumably happen.
Click to expand...
Yes, good point, Lucy. I'm starting to get a picture here now. :)
 
Vim,

Vim Razz said:
If I remember right, over-ripe bananas will produce quite a lot (more than your apples), but under-ripe bananas not so much. [/SIZE]
Click to expand...
Yes, you agree with lucy.

Vim Razz said:
Unless your kitchen is super-drafty, there will be enough in the imediiate area. [/SIZE]
Click to expand...
Are you sure?......because I'm losing a bet here! :(

BillyJoe
 
I would have thought it's hard to tell--you're talking about Bananas here... those green or brown things that are occasionally yellow for about ten minutes on the way back from the store.
 
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