Show ripening of bananas Is controlled by means oi of careful scientific planning As every one knows a banana Is at its best when it lias has readied reached just the proper stage of ripeness indicated by tile the beginning of brown speck speckling ling of the yellow skin skid the scientific planning required to bring bananas to the ultimate consumer in tills this condition Is revealed in a recent issue or of food industries dus tries natural enzymes ina in a few days time convert the starch content of the alie green banana almost lost completely into sugar tills this rip ripening ming is evidenced by a change of color in the sk skin in from green unripe to yellow the then n to yellow fI LIcked with brown ripe tile fruit ripens from froin center out as a the enzymes con vert the starch first into sucrose or crystalline sugar and then into invert sugar the fully ripened fruit contains approximately half its su sugar gar content in the form of sucrose and half as invert sugar ripening Is controlled by temperature and humidity tile the most desirable temperature has hag been found to be from 02 to OS 68 degrees fahrenheit when rapid ripening is necessary the temperature is increased ns as much as 8 3 degrees fahrenheit per hour within that temperature range without its having any injurious effect on the fruit fault when the fruit begins to color the temperature is reduced to CO degrees during tile the warming period heavy conden condensation bation of moisture on the fruit takes place which deenis to nare have a beneficial effect when it is necessary to hold the ripening fruit in on all almost static state to prevent over ripening a temperature around rg 56 degrees fahrenheit has been found most satisfactory |