Ripening Repellent

By • August 23, 2012 • 3 Comments

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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 

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Comments (3)


about 2 years 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!


about 2 years ago Jill Danielle Fisher

It's a little wild, no? But how interesting!


about 2 years ago chl0525

I'll take my bananas without the fancy chemicals please. Too much of that in the world already!