Running Head: Ripening & Temperature 1
RIPENING OF BANANAS UNDER DIFFERENT TEMPERATURES
Kobe Bryan Saquicela
City College of New York
RIPENING & TEMPERATURE 2
Abstract
In the experiment, three bananas were each placed in different environments and were observed to determine the best method of preservation. The environments consisted of a countertop, a refrigerator and a freezer. After the fourth day theresults proved that the banana in the refrigerator ripened the slowest. The control banana spoiled the second fastest since its temperature was the warmest and oxygen is what comes in contact with the hormones that release ethylene gas that cause the enzyme to change the color and texture of the banana. This experiment, explains the reason fruits spoil and gives the consumers a life expectancy on our fruits. Therefore, consumers could prevent throwing away food and preserve their food.
RIPENING & TEMPERATURE 3
The experiment consists of three bananas being tested under different temperatures throughout a number of four days in order to examine the exterior and interior changes within the bananas. The three temperatures will be the kitchen countertop, the refrigerator and the freezer. After the testing is over, we will compare the degradation of each banana under different temperature to see which preserve the longest and which rots the fastest. Karthikeyan (2017) recorded that the hormone responsible for fruit repining is ethylene. Banana hormones turn amino acids into ethylene gas. Ethylene gas stimulates the process of several enzymes. These enzymes are what change the color, texture, and size of bananas. Therefore, in order for this process to occur, there must be contact between oxygen and the banana for the hormones to release. The banana that preserves the longest out of the three bananas will be the banana in the refrigerator because of the change in temperature and less microbes surrounding the banana.
Materials:– Three Dole Bananas – Samsung Refrigerator and Freezer- the refrigerator was set to 2 degree Celsius and the freezer was set to -19 degree Celsius.- thermometer
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Method:
The three bananas will be in an equal state of ripening (green). Observe each banana to compare and contrast with the results in the end. For each banana isolate each one in a kitchen countertop, refrigerator and freezer. Allow the three bananas to remain in their respective temperatures for four days. After the fourth day has passed, observe the changes in the bananas peel and color to determine the differences. The Independent variableis the location where the bananas are being preserved, variable one is the freezer and variable two is the refrigerator. The dependant variable is the ripening rate of the bananas since they change color and texture over time. The control was the banana over the kitchen countertop since it was in room temperature and represented the standard ripening of the bananas.
Results:
The start of the experiment occurred on March 6 where each banana was chosen to be placed its specified environment. On March 9th, the fourth day of the experiment, all three bananas were observed. The control banana that was placed on the kitchen counter top was starting to spoil since it showed signs of brown spots on the banana. The banana placed in the freezer wascompletely frozen and covered with brown spots. The banana placed in the refrigerator had changed the least and remained in the best preserved condition compared to the other two bananas due to oxidation. Finally, as the bananas started to spoil, not only did the color go from green to yellow to brown but it also changed its texture.
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Discussions:
After the experiment, the banana in the refrigerator was the least spoiled, the banana in the kitchen countertop was the second least spoiled and the banana in the freezer was the most spoiled. This result supports my hypothesis, which said that the banana in the refrigerator was the banana that was going to preserve the longest. The reason that the banana in the refrigerator ripened the slowest was because no air will release the least ethylene gas, making the banana ripen slower. The only time oxygen is allowed to reach the bag is when the refrigerator is opened for a quick amount of time. On the other hand, many disagree and believe that the banana in the freezer will preserve for the longest since it doesn’t allow any oxygen to come in contact with the banana. However, Schafer (2014) reported that after a banana is frozen, it is in completely different condition as a banana that is refrigerated. Since there is sugar in bananas, the sugar molecules break down and make the banana very soluble. Since the banana is filled with water once it’s taken out the freezer, it causes the banana to spoil. One weakness within this design was that the control bananas environment was under warmer temperatures which caused the fruit to ripen faster. Out of all the environments, the kitchen counter top was the warmest. This research is very important to realizing how long our fruits can be in our homes until spoiling. This would help us rationalize our food properly and make sure we aren’t wasting any food.
Conclusion:
The purpose of this experiment was to compare the rate of ripening of bananas under different temperatures. After the four day experiment, the results showed that the banana in the
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refrigerator was the least spoiled compared to the banana in the freezer and the banana in the kitchen countertop. Therefore, refrigeration is the best choice to keep a banana preserved since it closes out the oxygen from coming in contact with the banana.This experiment, explains the reason fruits spoil and gives the consumers a life expectancy on our fruits. Therefore, consumers could prevent throwing away food and preserve their food.
Works Cited
Schafer, W. (2014) The Science of Freezing Foods. Retrieved March 9th from http://www.extension.umn.edu/food/food-safety/preserving/freezing/the-science-of-freezing-foods/
KC, K. (2017). What Happens When Fruits Ripen? Retrievedfrom https://geekswipe.net/science/biology/what-happens-when-fruits-ripen/#google_vignette
