High amounts of ethylene cause the yellow pigments in bananas to decay into those characteristic brown spots in a process called enzymatic browning. ... A damaged or bruised banana will produce an even higher amount of ethylene, ripening (and browning) faster than if undamaged.
Answers & Comments
Answer:
B.
Explanation:
High amounts of ethylene cause the yellow pigments in bananas to decay into those characteristic brown spots in a process called enzymatic browning. ... A damaged or bruised banana will produce an even higher amount of ethylene, ripening (and browning) faster than if undamaged.
Answer:
B.Banana peel
thats it thanks