Question

Suppose you are a banana exporter from Kerala. Recently, you acquired a contract that allows you to export your produce into Europe. As a fruit exporter, you realize that your consignment cannot be shipped from Kerala because your variety of banana has a very short shelf life because it releases more ethylene than the other varieties (Ethylene causes fruits to ripen quickly). How do you propose to extend the shelf life of your produce without going bananas?

• A. Wrap the raw bananas in a thin plastic sheets before packing.
• B. Secure the consignment in a freezer.
• C. Pluck the raw bananas earlier than usual.
• D. Package the dry bananas with traces of potassium permanganate.

Answer 1

The correct option is D Package the dry bananas with traces of potassium permanganate.

Let us assess the options one by one:
Wrapping the bananas in plastic sheets will leave no means for the ethylene gas produced by the fruits to escape. With this move, you'll be put out of business.
I am not sure if you have tried this. Putting the bananas (even raw ones) inside a freezer completely spoils the texture. Bananas will no longer taste good and there will be no takers!
I don’t know which is more suicidal – option 'a' or 'c'. Plucking the raw bananas earlier than usual is no help at all. Your business is doomed!
Now, let us look at what option d does. Packaging the raw bananas with traces of potassium permanganate oxidizes the ethylene produced. This extends the shelf life by nearly 4 weeks. Voila! You make profits without going nuts… errr bananas!