By Deborah Dunham for Blisstree.com
First the good news: You know those brown-spotted, rotting bananas on your kitchen counter that you swear you’ll make banana bread with? You may not have to deal with them anymore.
Now the bad news: Those very same bananas may not be the vegan fruit you thought they were once you find out what’s on them.
Yesterday, scientists at the National Meeting & Exposition of the American Chemical Society revealed a new spray-on coating that could delay the ripening of bananas at home, in restaurants and in grocery stores. All of which sounds good at first, until you find out what’s in that “spray.”
The banana coating is made from chitosan, a substance derived from shrimp and crab shells. It works by killing bacteria that causes certain produce to rot. After they are picked, the banana’s pulp releases a chemical that boosts respiration, which then converts into the sugars that cause them to ripen so we can eat them. But, as that respiration continues, bananas become unpleasantly sweet and mushy if you don’t eat them within a couple of days.
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