What cause the banana to ripe?

The ripening of bananas is triggered by the production of ethylene gas. Ethylene is a plant hormone that regulates various developmental processes, including fruit ripening. When bananas are exposed to ethylene, it binds to receptors on the banana's surface and initiates a series of biochemical changes that lead to ripening.

The production of ethylene is influenced by several factors, including:

1. Temperature: Ethylene production increases as temperature rises. This is why bananas ripen faster in warm environments.

2. Humidity: High humidity also promotes ethylene production, which is why bananas tend to ripen faster in humid climates.

3. Mechanical damage: Bruising or damaging bananas can cause the release of ethylene, leading to faster ripening. This is why it's important to handle bananas gently to prevent premature ripening.

4. Exposure to other ripening fruits: Bananas can also be ripened by exposing them to other fruits that produce ethylene, such as apples, pears, or avocados. This is because these fruits release ethylene gas, which accelerates the ripening process in bananas.

Understanding these factors can help you control the ripening process of bananas and enjoy them at the desired stage of ripeness.