Raised on chemicals and harvested long, long before ripe, «green tennis ball» tomatoes depend
on ethylene gas to turn red.
Not exact matches
Not just in space but even here
on Earth, supermarkets, cold storage warehouses and food processors are all concerned about reducing
ethylene gas that ultimately shortens; the shelf life, storage life, and home life of their products.
The technique allowed the researchers to image graphene nucleating and growing
on a polycrystalline platinum metal foil that was heated up to around 1000 °C with a laser while being exposed to a hydrocarbon
gas (
ethylene).
To speed up the process, put them next to bananas, which produce an
ethylene gas that accelerates ripening. To check if your pear is ready to eat, press
on the neck.
When you want certain fruits to mature faster, simply store them
on the counter (or in a plain paper bag) with other fruits that emit high levels of
ethylene gas.
It may suppres the formation and actions of
ethylene, which is a strong growth inhibitor (and a plant poison in elevated dosis) and a ripening
gas (reason that you need a lot of ventilation
on banana ships).
To pull this off they stack tomatoes in large warehouses
on palates and pump in
ethylene gas (a naturally occurring
gas created by vegetation, in this case created by petroleum) to trick the tomatoes into ripening.