I've heard you shouldn't keep bananas in a bowl with other fruit. But they all look so happy together.
What I'd like to see is hard science here. Or at least documented and repeatable observation. For example, I read lots of people saying simply "it's the ethylene gas", but what's eluded my searching eye is a chart of which common fruits emit how much of this gas, or the ripening effect of x amount of this gas for y duration at z distance from other fruits in the vicinity. I'd do an experiment myself, but I don't have any particular biology expertise to properly structure a control, etc., and maybe it's already been done?
While I'm not saying this oft-heard claim is false, I am saying I've neither been convinced that it's verifiably so as far as having been proven, nor convinced that any ripening-hastening is of significant concern (shortens the life of a banana by a day or more). If it is, we'll have to issue a cease-and-desist order to my household regarding the convenient stacking of all our colorful fruit friends in one place.
Follow-up inquiry: Even if this banana ripening-rate-quickening is true for apples and oranges, are there certain fruits that are okay to leave in the bowl with bananas?
Best Answer
For Apples, see:
There are also various websites that give instructions if you'd like to do experiments yourself (generally geared towards classroom instruction):
... but for a more complete list, go to Google Scholar, and search for 'ethylene' + whatever fruit you're interested in; you'll find stuff going back many, many decades.