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One day the banana is perfect. Bright yellow, firm, flavorful. But even within the same day brown spots appear on your perfectly ripe banana, its flesh turns mushy, and it's destined for the compost or at best, banana bread.
有一天香蕉成熟了，這時(shí)它很完美。金黃，堅(jiān)挺，味道可口。但是即使是在香蕉熟透的當(dāng)天，香蕉皮上會(huì)出現(xiàn)棕色斑點(diǎn)。果肉變成泥，注定要成為肥料或者做成香蕉面包。
But scientists are developing a way to extend the life of bananas. It's a spray-on coating made from chitosan—a substance found in crab and shrimp shells. The new gel can be sprayed on bananas to slow the ripening process by up to 12 days.
然而科學(xué)家們正在開發(fā)一種延長香蕉壽命的方式。這是一種由殼聚糖做成的噴霧涂層，殼聚糖是在螃蟹和蝦子體內(nèi)發(fā)現(xiàn)的一種物質(zhì)。這種凝膠可以噴灑在香蕉上，將香蕉的成熟過程放慢至12天。
Like other fruit bananas remain alive after being picked and they actually continue to respire. This means they take in oxygen and release carbon dioxide. The more the banana breathes the faster it ripens and then rots. Bananas ripen more quickly than most fruit because they don't naturally slow the respiration after being picked, in fact it speeds up, giving bananas their notoriously short shelf life.
和其它水果一樣，采摘之后香蕉還是活的，它們還能繼續(xù)呼吸。這時(shí)的呼吸是指吸進(jìn)氧氣吐出二氧化碳。香蕉呼吸的越快，成熟得越快，然后爛得越快。香蕉比一般水果成熟的快，因?yàn)樵诓烧笏鼈儾⒉蛔匀坏胤怕粑喾此鼈儠?huì)加速呼吸，這就造成香蕉臭名昭著的短壽。
Chitosan not only kills the bacteria on banana's skin that then leads to rot, it also significantly slows down the respiration in the first place. So bananas won't drive you bananas.
殼聚糖不僅殺死了香蕉表皮細(xì)菌，這些細(xì)菌會(huì)誘使香蕉腐爛，同時(shí)顯著地放緩了香蕉呼吸的節(jié)奏。因此香蕉不會(huì)再讓你抓狂。
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