Bananas - Naturally ripened vs. Chemically ripened - How to tell the difference

[sumi]

 

[frustratedearthmother]

Good to know...Thanks!

 

[TexasLisa]

Learn something new everyday. Thank you Sumi!

 

[Lazy Gardener]

Any time I've ever seen blackened stems, I've avoided them b/c I thought there was something wrong with them.!!!! Hi Lisa!

 

[FarmerJamie]

So I looked it up. Ethylene is used. Same chemical as if the bananas ripened in a paper sack (Which does speed up the process).

So from what I can tell, the same chemical causes the ripening, just in one case, the amount is concentrated to accelerate the process.

So unless some other chemical used, I am not sure why there would be a concern?

 

[Lazy Gardener]

I'm just guessing here, but thinking: I bet that naturally ripened bananas taste better.

 

[FarmerJamie]

Technically speaking, the same chemical "naturally" ripens the fruit.

Not trying to argue. Just reminds me of the di-hydrogen monoxide scare.

 

[Lazy Gardener]

True, that. However, sometimes I'll eat a banana at the "perfect" stage of ripeness, and it will be dry, and completely void of flavor. This, in comparison to the creamy melt in your mouth texture, and the smooth awesome flavor of a perfect banana.

Nor, am I trying to argue. Just trying to place this bit of information in an appropriate brain file: does not matter vs. somewhat significant to my purchasing decisions.

We are all familiar with the difference between tree ripened peaches, and the bland pithy peaches often sold at the grocery store. And, a tomato which is shipped to the grocer before ripe pales in comparison to a vine ripened tomato.

 

[Marianne]

Pretty interesting! Thanks!

 

[Marianne]

I just noticed that both bunch of bananas have the 'organic' sticker - so the 'chemical' can't be 'bad'.
We've had organic bananas that were lousy, but most of them have been pretty good. Maybe it depends on the season they had? Beats me.