Banana Analyzing (Essay Sample)

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Transformation essay (Banana)
Bananas are good fruits that are rich in essential nutrient that aid the body to develop. They are of various types of bananas. Some are used for cooking while other are ripened to eat directly. Those that are cooked are green in color and do not change much. Those that are ripened for eating directly are yellow in color and spoil when stored for an extended period of time. They quickly turn from being yellow to a molten color due to some biological and nutritional effects. This paper seeks to analyze how a ripe yellow banana ripens exceedingly until it turns to a rotten brown and yellow color.
The first process involves change in peels color from yellow to a brownish color. This is clearly the process that is taking place in the picture in the first page. The banana in the right side of the diagram is ripe hence yellow in color. The one in the left side is rotten brownish in color hence it is overripe. The first determiner of this process is the environment. The surrounding environment and the climate determines the period in which the banana takes to ripen. A warm climate influences high temperatures in an area. This in turn favors growth of the banana fruit. It also favors ripening of unripe bananas as well as overripe them faster than in cooler climate. This implies that is ripe bananas are kept in a warm place; they face a bigger chance of over ripening.
This is transformation is also triggered by the peel. The peel houses the fruit and acts as the leaves. This means that when a banana is growing, the peels are green in color hence have chlorophyll that is used in photosynthesis. This changes when the fruit inside develops fully, ready to be consumed. The peels undergo a chemical reaction that turns them yellow in color. This is a required process that hinders continued making of more food. The peel also releases nutrients and chemicals into the fruit. These nutrients and chemicals sweeten the fruit. The peel also reduces its’ thickness, a process triggered by the same chemicals that ripen the fruit inside. This process involves a chemical reaction in the inner lining of the fruit and in the fruit. This chemical reaction transforms the starch in those surfaces and turns it into simple sugars. This changes the banana from a sour taste to a sweet tasting fruit. This is evident in the banana on the right side of the picture above.
This process of sweetening the banana continues even after the bananas are harvested from the mother plant. Though it continues at slower rate than when in the mother plant, the process is also capable of over ripening the banana. The chemical value of the fruit increases as it continues to ripen. This is triggered by the continued release of chemicals by both the fruit and the peels. The peels play the largest part as they release most of the chemicals. These chemicals breakdown more starch into simple sugars. This goes on and on until the whole starchy fruit is broken down into simple sugars. The peels turn into a dark brownish color with yellow patches. This finally changes to an all complete black color. This indicates that the fruit is extremely overripe and will rot if not consumed.
Another process that takes place is that the peels release nutrients to the fruit. These nutrients land in an environment that previously had a lot of similar nutrients. These nutrients cont...