In my experience that banana is what ripens all other fruit that is remotely near it. That apple hasn’t got much time left before it suddenly is rotten
Hmm. I've always thought that bananas released the most ethylene; and that they can be used to ripen other fruit (or ripen themselves faster if you put them in a bag or something). ... But this seems to suggest it is apples that should be used for that - unless there's a significant difference between 'produced' and 'released'.
In any case, I guess it's something I might revisit and reassess.
When I was young, I preferred them brown (I’d give them a few squeezes to help them along the way).
Now I prefer them greenish, not waxy but just after that point
Whoops, should have been https://en.wikipedia.org/wiki/1-Methylcyclopropene it blocks ethylene receptors that a bunch of plants use for regulating ripening and responding to stress conditions like drought, flooding, high salt, etc.
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This is like comparing apples and oranges.
No, it's comparing apples and bananas.
You must be several fruits short of a salad, it's clearly it's comparing bananas and apples.
Ur the fruit salad! And ur mom…
Your mom is so sweet, you can compare her to a fruit salad.
In my experience that banana is what ripens all other fruit that is remotely near it. That apple hasn’t got much time left before it suddenly is rotten
Which is funny because apples produce more ethylene gas, but they don’t react as intensely as bananas, which just rapidly decay
https://www.researchgate.net/figure/Ethylene-Production-Rates-Sensitivity-Levels-and-Principal-Effects-for-Some-Fresh_tbl1_236204770
Potatoes: sprouting
Potatos are terrifying. Now I don't feel bad about eating so many fries.
Hmm. I've always thought that bananas released the most ethylene; and that they can be used to ripen other fruit (or ripen themselves faster if you put them in a bag or something). ... But this seems to suggest it is apples that should be used for that - unless there's a significant difference between 'produced' and 'released'.
In any case, I guess it's something I might revisit and reassess.
wait till you hear about bananas and tomatoes!
brown bananas > yellow bananas
fite me
Just starting to brown / sparse brown specks is absolutely perfect. Not too soft that they become slimy, but peak sweetness
I like them when there's only a little yellow left. Not totally brown, but the last panel is peak imo
I like them still greenish.
We're on the other ends.
When I was young, I preferred them brown (I’d give them a few squeezes to help them along the way). Now I prefer them greenish, not waxy but just after that point
Cheetah spotted bananas. Perfect. Eat them or slice/freeze them for smoothies.
Green bananas > life
Tastes like how cut grass smells. BLEH
You asked him to fight you. I also agree bananas that are still slightly green are the best. Love my banans firm.
Let's go outside.
We can pretty much halt aging in apples using a gas made of this stuff
https://en.wikipedia.org/wiki/CCL2
i can also halt aging in apples by eating them
As an added benefit, it reportedly has anti-doctor properties.
Is that supposed to be the cytokine, or the gas dichlorocarbene?
Whoops, should have been https://en.wikipedia.org/wiki/1-Methylcyclopropene it blocks ethylene receptors that a bunch of plants use for regulating ripening and responding to stress conditions like drought, flooding, high salt, etc.
That apple is black and dusty inside by now. Next stage, slow shrivelling.
Limited to the (dry, floury) breeds for juice in my experience. And that one that looks like an apple made for eating but acts like the floury sort.