Most of the changes in ripening are caused
by a host of enzymes, which break down
complex molecules into simpler ones, and
also generate new molecules just for this
moment in the fruit’s life. There is a single
trigger that sets the ripening enzymes into
action. The first clues to its identity came
around 1910. From the Caribbean islands
came a report that bananas stored near some
oranges had ripened earlier than the other
bunches. Then California citrus growers
noticed that green fruit kept near a kerosene
stove changed color faster than the rest. What
secret ripening agent did stove and fruit have
barry
(Barry)
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