Feed52
Ripening Repellent
Bananas seem to ripen in the blink of an eye. This can be quite a nuisance when you want to plan lunches for the week, or even buy in bulk. But at the 244th National Meeting & Exposition of the American Chemical Society this past week, scientists discussed potentially coating bananas with a substance called "hydrogel." This substance, a natural derivative of shrimp and crab shells, could enable bananas to stay perfectly ripe for up to 12 weeks! But we're a little wary. Would this gel alter the taste or health benefits of fresh bananas? And, quite honestly, isn't a brown banana really just a perfect excuse to bake a loaf of banana bread?
Good News for Banana Lovers from Science Daily
Sign up now and get $10 when we open.
Tags: what we're reading, science daily, bananas, banana bread
Jill Danielle Fisher
Beginning her journey in Pittsburgh, Jill started cooking before she could even reach her mother's countertop. When she's not testing out recipes on her willing, and hungry friends she is most likely buried in a book. Follow her: @JillDanielle
Comments (3)
10 months ago GrandmaGG
I hope if banana growers start using this coating they have to label it. I'm imagining issues for people with shellfish allergies. Leave Mother Nature alone!
10 months ago Jill Danielle Fisher
It's a little wild, no? But how interesting!
10 months ago chl0525
I'll take my bananas without the fancy chemicals please. Too much of that in the world already!