Aging
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queermunist she/herreplied to [email protected] last edited by
Tastes like how cut grass smells. BLEH
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[email protected]replied to [email protected] last edited by
We can pretty much halt aging in apples using a gas made of this stuff
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[email protected]replied to [email protected] last edited by
In my experience that banana is what ripens all other fruit that is remotely near it. That apple hasn’t got much time left before it suddenly is rotten
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u/lukmly013 💾 (lemmy.sdf.org)replied to queermunist she/her last edited by
I like them still greenish.
We're on the other ends.
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WIZARD POPE💫replied to queermunist she/her last edited by
You asked him to fight you. I also agree bananas that are still slightly green are the best. Love my banans firm.
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[email protected]replied to [email protected] last edited by
Which is funny because apples produce more ethylene gas, but they don’t react as intensely as bananas, which just rapidly decay
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[email protected]replied to [email protected] last edited by
You must be several fruits short of a salad, it's clearly it's comparing bananas and apples.
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[email protected]replied to u/lukmly013 💾 (lemmy.sdf.org) last edited by
When I was young, I preferred them brown (I’d give them a few squeezes to help them along the way).
Now I prefer them greenish, not waxy but just after that point -
[email protected]replied to [email protected] last edited by
i can also halt aging in apples by eating them
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[email protected]replied to [email protected] last edited by
Ur the fruit salad! And ur mom…
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[email protected]replied to [email protected] last edited by
Potatoes: sprouting
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[email protected]replied to [email protected] last edited by
Limited to the (dry, floury) breeds for juice in my experience. And that one that looks like an apple made for eating but acts like the floury sort.
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[email protected]replied to [email protected] last edited by
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[email protected]replied to queermunist she/her last edited by
Let's go outside.
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[email protected]replied to [email protected] last edited by
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[email protected]replied to [email protected] last edited by
Hmm. I've always thought that bananas released the most ethylene; and that they can be used to ripen other fruit (or ripen themselves faster if you put them in a bag or something). ... But this seems to suggest it is apples that should be used for that - unless there's a significant difference between 'produced' and 'released'.
In any case, I guess it's something I might revisit and reassess.
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[email protected]replied to [email protected] last edited by
Is that supposed to be the cytokine, or the gas dichlorocarbene?
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[email protected]replied to [email protected] last edited by
Whoops, should have been https://en.wikipedia.org/wiki/1-Methylcyclopropene it blocks ethylene receptors that a bunch of plants use for regulating ripening and responding to stress conditions like drought, flooding, high salt, etc.
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[email protected]replied to [email protected] last edited by
Potatos are terrifying. Now I don't feel bad about eating so many fries.
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[email protected]replied to [email protected] last edited by
Your mom is so sweet, you can compare her to a fruit salad.