It’s called ethylene — a natural hormone that speeds up ripening.
And when you vacuum-seal a banana?
You trap that gas inside.
No escape.
No airflow.
Just a slow-cooking, sweet, starchy pressure cooker of fruit.
Here’s what went down:
🌀 The Science of the Swell
You removed the air — that’s what vacuum sealing does.
But the banana kept producing ethylene and CO₂ — gases that build pressure.
The bag inflated — like a tiny fruit balloon.
Moisture pooled — no airflow = condensation = soggy peel.
Ripening went into overdrive — trapped gas = faster softening.
The result?
A swollen, squishy, overripe banana in record time.
And if you waited too long?
Fermentation.
Browning.
Maybe even a hint of boozy banana tang.
(Yes, you can technically make banana wine. But this wasn’t the way.)
🔪 What Happened When You Cut It Open?
When you sliced that bag…
You released a mini fruit explosion.
A hiss of trapped gas
A wave of sweet, overripe aroma (some might call it “funky”)
Peels that were dark, soft, or even splitting
Flesh that was mushier than a banana smoothie
But was it bad?
Not necessarily.
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