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ETHYLENE GAS IN BANANAS
Dry ice’s use, devised in India, pioneered culinary advancementsGases are vital for modern life. From cooling vaccines to preserving food, their impact is immense. An Indian doctor's early innovation wit...- Are sprouted potatoes safe to eat? Here's what the science saysSprouted potatoes need not be discarded immediately. Small sprouts on firm potatoes can be trimmed, and the potato cooked. However, soft, m...
- Why bananas ripen so quickly, and the trick that may slow it downBananas ripen quickly due to ethylene gas. A new method uses aluminum foil to wrap banana stems, limiting gas release and slowing ripening....
- 6 easy ways: How to stop your bananas from turning blackStop wasting money on mushy fruit with these six easy tricks to keep bananas fresh. From wrapping the stems to hanging them for better airf...
- The Refrigerator Drawer Setting Almost Every American Has Wrong, And Why Produce Dies FasterYour refrigerator's crisper drawer holds a secret to fresher produce. A simple humidity slider, often overlooked, can double the life of fr...
- The Signs Your Banana Was Ripened ArtificiallyBananas ripen naturally with ethylene, developing flavor and texture. Artificial methods use chemicals like calcium carbide, speeding up th...
- How to keep bananas fresh for weeks without turning blackBananas ripen quickly due to ethylene gas. Simple tricks can slow this process. Wrapping stems in foil or plastic helps. Keep bananas away ...
- Mangoes, bananas, papayas under watch: FSSAI crackdown begins over illegal 'masala' use for ripening; What India’s top food regulator is warningFood Safety and Standards Authority of India has issued a fresh directive to states to intensify action against the illegal use of artifici...
- FSSAI acts tough against the use of banned artificial ripeners in fruitsIndia's food regulator, FSSAI, has ordered states to crack down on illegal fruit ripening methods, particularly the use of banned calcium c...
- This Storage Mistake Ruins Fruit and Vegetables Sooner Than ExpectedFood waste from fruits and vegetables is a common kitchen problem. Research shows improper storage, especially mixing ethylene-producing fr...
- The One Kitchen Habit That’s Quietly Spoiling Your Fruits and Veggies Faster Than You RealizeMost people think that the right way to store fruits and vegetables is to store them inside the refrigerator or to place them inside a frui...
- Softest Banana Bread Recipe: Classic version, gluten-free and vegan variations — storage and freezing guidelinesBanana bread continues to hold its place as a universal comfort food. Easy to bake, rich in flavor, and endlessly adaptable, this classic l...
- FSSAI asks States to curb use of illegal ripening agents, synthetic coatings on fruitsFSSAI has directed states to intensify inspections to curb the illegal use of ripening agents like calcium carbide and synthetic coatings o...
- Does the future of Hapus lie in fruit wine?One mango farmer in Ratnagiri is experimenting with making part of his crop into a fruit wine, in the hope that this value addition might h...
- 5 tips to protect bananas from turning brownHere are simple tips you can protect this delicious fruit from turning brown quickly.
- To Mumbaikars' surprise, this year's Alphonso mangoes came from Malawi, not KonkanFruit and corruption are not just an Indian tradition, as a recent scandal in Japan showed.
- The world's 2-billion-ton trash problem just got more alarmingThe dumping of rich countries’ unwanted waste has fuelled a media storm the world over.
- FSSAI mulls allowing use of ethylene gas for fruits ripeningMeanwhile, in a separate notification, FSSAI has also proposed to fix new permissible limits of heavy metals in the various food products.
- Mumbai’s much-loved mangoes, Alphonso, turning bland and harmful due to artificial ripeningFor many consumers in Mumbai, Alphonsos are all that matter, with other locally available varieties such as Pairis & Badamis being dismisse...
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