Editing Banana (section)

=== Ripening ===

Export bananas are picked green, and ripened in special rooms upon arrival in the destination country. These rooms are air-tight and filled with [[Ethylene as a plant hormone|ethylene gas]] to induce ripening. This mimics the normal production of this gas as a ripening hormone.<ref name="FruitRipening">{{cite web |title=Fruit Ripening |url=http://plantphys.info/plants_human/fruitgrowripe.shtml |access-date=February 17, 2010 |url-status=live |archive-url=https://web.archive.org/web/20110721231853/http://plantphys.info/plants_human/fruitgrowripe.shtml |archive-date=July 21, 2011  }}</ref><ref name="ArgonneNationalLaboratory"/> Ethylene stimulates the formation of [[amylase]], an [[enzyme]] that breaks down starch into sugar, influencing the taste. Ethylene signals the production of [[pectinase]], a different enzyme which breaks down the [[pectin]] between the cells of the banana, causing the banana to soften as it ripens.<ref name="FruitRipening"/><ref name="ArgonneNationalLaboratory">{{cite web |title=Ethylene Process |publisher=Argonne National Laboratory |url=http://www.newton.dep.anl.gov/askasci/bot00/bot00553.htm |access-date=February 17, 2010 |archive-url=https://web.archive.org/web/20100324070541/http://www.newton.dep.anl.gov/askasci/bot00/bot00553.htm |url-status=dead |archive-date=March 24, 2010}}</ref> The vivid yellow color many consumers in temperate climates associate with bananas is caused by ripening around {{convert|18|C|F}}, and does not occur in Cavendish bananas ripened in tropical temperatures (over {{convert|27|C|F}}), which leaves them green.<ref name="Ding-2007">{{cite journal |first1=Phebe |last1=Ding |first2=S.H. |last2=Ahmad |first3=A.R.A. |last3=Razak |first4=N. |last4=Shaari |first5=M.T.M. |last5=Mohamed |date=2007 |title=Plastid ultrastructure, chlorophyll contents, and colour expression during ripening of Cavendish banana (''Musa acuminata'' 'Williams') at 17°C and 27°C |journal=New Zealand Journal of Crop and Horticultural Science |volume=35 |issue=2 |pages=201–210 |url=http://psasir.upm.edu.my/836/1/PFP10.PDF |archive-url=https://web.archive.org/web/20120316001102/http://psasir.upm.edu.my/836/1/PFP10.PDF |url-status=dead |archive-date=March 16, 2012 |access-date=July 16, 2011 |doi=10.1080/01140670709510186 |bibcode=2007NZJCH..35..201D |s2cid=83844509 }}</ref><ref name="Sugianti-2024">{{cite journal |last1=Sugianti |first1=Cicih |last2=Imaizumi |first2=Teppei |last3=Thammawong |first3=Manasikan |last4=Tsuta |first4=Mizuki |last5=Nagata |first5=Masayasu |last6=Nakano |first6=Kohei |title=Time–temperature tolerance of harvested green bananas exposed to high temperatures |journal=Scientia Horticulturae |volume=329 |date=2024 |doi=10.1016/j.scienta.2024.112970 |page=112970|bibcode=2024ScHor.32912970S }}</ref>