Ripening Bananas: Hot vs. Cold

Voiceover

Presenter(s)(s)

Amanda Hoang

Abstract or Description

This project is important because we need to see how bananas flourish in different temperatures to eat them. Once we realize which temperature is the best, we can find ways to ship bananas and keep bananas from ripening, or make the bananas ripen. The problem we are trying to solve is keeping the bananas from ripening or make the bananas ripen and seeing which temperature they thrive the most in. I wanted to choose this project because we buy many bananas and throw them away because they become brown, a waste of food. A food thermometer was used to tell the temperature of the banana. The extent of my project was temperature measurement and Celsius. The variable in this project was temperature. I found both inorganic and organic bananas in the coldest weather were ripe, safe to eat. On 12/21/21, the first day of my project, the temperature of the bananas in the freezer was 19° Fahrenheit and –7° Celsius. On 12/27/21, they were LLL° Fahrenheit and Celsius. The bananas that were outside ripened quickly and went bad. The temperature of the bananas on 12/21/21 was 41° Fahrenheit and 5° Celsius. On 12/27/21, they were 64° Fahrenheit and 18° Celsius. In conclusion, my hypothesis was correct. It only takes a week for a frozen banana to become ripe. In bananas in warmer temperatures ripen fast and could easily go bad. This is a good hack to keep your bananas from going bad.