Going Bananas
Overview
Objectives/Goals To experimentally determine if the ripening of a banana is effected by the environment. Methods/Materials First I put the bananas in three different bags. Bag #1 had an unripe banana and a ripe banana, bag #2 had a unripe banana, and in bag #3 there was two unripe bananas. Next I measured each banana with a measuring chart every other day for five days. I when I was measuring I let them out for two minutes each exactly so that the time that I left out the bananas of the bag would not effect my experiment. My materials were three paper bags, four unripe bananas, one ripe banana, and one measuring chart. Results The environment does effect the ripening of the banana, bag #1 ripened the a complete ripening stage of 7 in five days, bag #2 ripened to a stage 5.5 in five days, and bag #3 ripened to a stage 5 in five days. Conclusions/Discussion The environment does effect the ripening of the banana. The reason why is ethylene. Ethylene is a gas that is produced by ripened fruit or ripened bananas. That is why bag #1 ripened the fastest, because of ethylene. When ethylene is produced and comes in contact with an unripe banana the unripe banana starts to ripen. So a unripe banana is ripened by a ripe banana.
Summary statement
My project is about how the environment effects the ripening of the banana.
Help received
My brother helped edit my report; my mother helped me take pictures
Competition history
- CSEF 2006
Resources
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Source: California Science & Engineering Fair public projects