Bananas grow in tropical and subtropical areas and are one of the most popular fruits in the world. Bringing ripe bananas to the market is not so easy. And what happens in the fruit during ripening? The video gives a brief introduction to the chemistry involved.

References

• Nicholas J. S. Smith, Anthony K. Thompson, The effects of temperature, concentration and exposure time to acetylene on initiation of banana ripening, Journal of the Science of Food and Agriculture 1987. https://doi.org/10.1002/jsfa.2740400107
• Kelsey Nowakowski, The Surprising Science Behind the World’s Most Popular Fruit, National Geographic 2017. (Retrieved February 1, 2021)
• Phebe Ding , S. H. Ahmad, Abd. R. Abd. Razak , N. Saari, M. T. M. Mohamed, Plastid ultrastructure, chlorophyll contents, and colour expression during ripening of cavendish banana (musa acuminata ’Williams’) at 18°C and 27°C, New Zealand Journal of Crop and Horticultural Science 2006. https://doi.org/10.1080/01140670709510186
• Video: Chemistry of Autumn Leaves, ChemistryViews 2020. https://doi.org/10.1002/chemv.202000087
  Where do the autumn colors in leaves come from? Why do the leaves fall from the tree? Why do leave turn brown? (The yellowing and browning of the banana is as when the leaves change color in autumn)