How do wholesalers keep bananas from going brown?

Bananas are sensitive to ethylene, a plant hormone that speeds up the ripening process. Wholesalers use several methods to keep bananas from going brown, including:

* Controlled atmosphere storage: Bananas are stored in a controlled atmosphere with low levels of ethylene and high levels of carbon dioxide. This helps to slow down the ripening process.

* Pre-cooling: Bananas are pre-cooled before they are shipped to wholesalers. This helps to remove field heat and slow down the ripening process.

* Ethylene inhibitors: Wholesalers may use ethylene inhibitors, such as 1-methylcyclopropene (1-MCP), to slow down the ripening process. 1-MCP is a gas that blocks the action of ethylene.

* Proper handling: Bananas should be handled carefully to avoid bruising or damage. Bruised bananas ripen faster than undamaged bananas.

* Bananas are stored in specially-designed ripening rooms. These rooms control the temperature, humidity, and ethylene levels to slow down the ripening process.

By following these methods, wholesalers can keep bananas from going brown and extend their shelf life.